Gluten Free Quinoa Salad:  Pairs well with Aqotango Pale Ale

Adapted from a NY Times recipe for Farro Salad, made even more delicious with quinoa!

  • YIELD 4 to 6 servings
  • TIME 45 minutes

Quinoa is an ancient seed from South America, that has gained popularity in the US because it is gluten free. You can use quinoa to make a type of risotto, however dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.


  • ½ pound skinny green beans (haricots verts), topped and tailed
  • ½ pound sugar snap peas or snow peas, topped and tailed
  • 1 cup quinoa
  • 3 tablespoons finely diced shallots
  • Salt and pepper
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons extra-virgin olive oil
  • ½ pound medium to large asparagus, tough ends snapped off
  • 2 medium firm, ripe avocados
  • A handful of basil leaves


  1. Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  2. Add quinoa to the pot, and cook 10 to 15 minutes, then drain and spread out on a baking sheet or platter to cool.
  3. As the quinoa cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  4. Season the quinoa lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  5. Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin, and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  6. Arrange dressed vegetables over quinoa, garnish with basil leaves and serve.

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