Description
A collection of gluten-free dinner ideas perfect for spring.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and avocado.
- Add parsley, olive oil, lemon juice, salt, and pepper.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- This recipe can be made ahead of time.
- Substitute vegetables based on preference.
- Add protein like grilled chicken or chickpeas for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring dinner ideas, gluten free, quinoa salad, fresh vegetables