Ever since I began an elimination diet almost two weeks ago in an attempt to discover possible food sensitivities, I’ve been putting together a variety of salads made up of whatever I have on hand that’s permitted.
Last Friday, we had a crowd for dinner – eleven people in all. I made four salads – green, quinoa, beet, and fennel/apple/carrot – to accompany baked salmon, roasted asparagus, sweet potato-leek soup, challah and two kinds of dips. I could eat everything except the challah.
I liked all the salads, but I think the quinoa was my favourite. It was simple and nourishing, and it was easy to decide what to add because I only used herbs and vegetables that were green in colour.
“Green” Quinoa Salad
1 cup quinoa
2 green onions, sliced
1 cup diced cucumber
1 1/2 stalks celery, diced
fresh parsley, fresh dill and fresh basil to taste, chopped
juice of 1 small lemon
extra-virgin olive oil (same amount as lemon juice)
sea salt to taste
1. Rinse quinoa if not pre-washed, and drain in sieve. In a small pot, bring two cups of water to boil. Add quinoa, reduce heat, and simmer covered for 15 minutes. Let cool.
2. Add vegetables and herbs to quinoa. Quantities are only a suggestion.
3. Pour fresh-squeezed lemon juice into pyrex measuring cup or other clear container. Add same amount of olive oil. Add sea salt, and whisk together. Combine with quinoa and vegetables.