Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Quinoa and Celery Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    The warmer months provide a steady demand for light, easy salads. Quinoa is one of those great foods that taste great warm or cold and holds up well against the other unique flavors in this salad.  This great summertime salad offers a fresh and tangy alternative to more traditional pasta salads, with just a hint of sophistication. It's a great dish for picnics, potlucks and your own kitchen table.

    Ingredients:
    1 cup quinoa
    3 large celery stalks, thinly sliced
    1 pint cherry tomatoes, halved
    3-4 radishes, thinly sliced
    ½ red onion, diced
    ¼ cup fresh dill, chopped
    1 cup crumbled feta cheese
    ¼ cup balsamic vinegar
    ½ cup olive oil
    2 cups water
    Salt and pepper to taste

    Celiac.com Sponsor (A12):
    Directions:
    Bring a pot of salted water to a boil and add quinoa. Cook until fluffy, about 12-15 minutes and transfer to a serving bowl. Stir in celery, tomatoes, radishes, and onions.

    In a small bowl, whisk together oil and vinegar. Pour over salad toss lightly to coat. Fold in cheese and season with salt and pepper. Garnish with a sprinkle of dill.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Tammi Kibler

    Guest Tammi Kibler

    Posted

    Quinoa and feta - a match made in heaven. I suggest trying this recipe with about half the feta and then adding more if you think it needs it. Because quinoa has its own creamy mouth texture, a little cheese goes a long way.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Jefferson Adams
    Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.
    Ingredients:
    1 12-ounce jar peach preserves, or your own
    1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
    2 teaspoons fresh lime juice
    1 tablespoon fresh chopped mint
    Preparation:
    Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.
    Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.

    ...
    Amie Valpone
    Cashew Sweet Potato Soup (Gluten-Free)
    A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit.
    Ingredients
    3 large sweet potatoes 1 Tbsp. extra virgin olive oil 1 large Vidallia onion, chopped 1 clove garlic, minced 1 Tbsp. balsamic vinegar
    3 cups low sodium vegetable broth 2 cups Greek plain yogurt 1 tsp. all spice 1 tsp. chili powder ½ cup cashew butter 1/4 tsp. sea salt Topping: 1/3 cup fresh cilantro
    Directions
    Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside. In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 m...
    Jefferson Adams
    I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home.
    Salad ingredients:
    Butter leaf lettuce
    Apple, thinly sliced
    Goat cheese, crumbled
    Candied walnuts
    Mandarin orange slices
    Salt and pepper to taste
    Dressing ingredients:
    2 tablespoons Dijon mustard
    2 tablespoons fresh lemon juice
    2 tablespoons honey
    1 garlic clove, finely chopped
    ½ cup extra virgin olive oil
    ¼ cup champagne vinegar
    ½ teaspoon salt
    ½ teaspoon freshly ground black pepper
    Dressing directions:
    Whisk together the garlic, mustard, vinegar, lemon jui...
    Mica Adams
    Mica's Gluten-Free Clam Chowder Recipe (Video)
    Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day! 

    Ingredients:
    ¼ cup gluten-free flour blend 2 cups chopped leeks ½ cup half and half 4 cups of clam juice 1 Tablespoon thyme 2 bay leaves 1 can of whole baby clams 2 cubed potatoes 2 slices bacon salt & pepper ½ cup diced celery tablespoon butter Directions:
    Dice the bacon, cube the potatoes, and chop the leeks and celery.
    Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft.
    Add gluten-free flour b...

  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Bindi's topic in Super Sensitive People
      38

      Refractory or super sensitive?

      @glucel, I agree with @trents. You can still do the AIP diet while taking aspirin. I'm one of those very sensitive to pharmaceuticals and have gotten side affects from simple aspirin. Cardiac conduction abnormalities and atrial arrhythmias associated with salicylate toxicity https://pubmed.ncbi.nlm.nih.gov/3952006/ Another part...
    2. Wheatwacked
      - Wheatwacked replied to pasqualeb's topic in Related Issues & Disorders
      14

      Muscle atrophy in legs

      Polymyositis is a rare autoimmune disease that makes your immune system attack your muscles. Any autoimmune disease is associated with low vitamin D. Even as a kid I had weak legs. Now I feel the burn just walking to the mailbox. A case-control study found that patients with polymyositis (PM) had higher lactate levels at rest and after...
    3. Wheatwacked
      - Wheatwacked replied to aperlo34's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      2 months in... struggling with symptoms

      Micronutrient Inadequacies in the US Population "A US national survey, NHANES 2007-2010, which surveyed 16,444 individuals four years and older, reported a high prevalence of inadequacies for multiple micronutrients (see Table 1). Specifically, 94.3% of the US population do not meet the daily requirement for vitamin D, 88.5% for vitamin E, 52.2% for...
    4. Wheatwacked
      - Wheatwacked replied to Bindi's topic in Super Sensitive People
      38

      Refractory or super sensitive?

      The paleo diet is based on the idea that the human body evolved to consume a balanced ratio of omega-6 and omega-3 fatty acids, and that the modern diet is out of balance. A healthy ratio of omega-6 to omega-3 is 1:1–4:1, while the modern diet is closer to 20:1–40:1. The paleo diet aims to restore this balance.
    5. Wheatwacked
      - Wheatwacked replied to Savannah Wert's topic in Coping with Celiac Disease
      3

      Hey all!

      Best thing you can do for them! First-degree family members (parents, siblings, children), who have the same genotype as the family member with celiac disease, have up to a 40% risk of developing celiac disease. Make sure you and they get enough vitamin D and iodine in their diet. Iodine deficiency is a significant cause of mental developmental...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,961
    • Most Online (within 30 mins)
      7,748
    MaryEH
    Newest Member
    MaryEH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.1k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Dawn R.
      4
      Gluten Ataxia

      By Dawn R.
      Started

    • jadeceoliacuk
      5
      How to choose a Naturopath for 6yr old

      By jadeceoliacuk
      Started

    • pasqualeb
      14
      Muscle atrophy in legs

      By pasqualeb
      Started

    • Bindi
      38
      Refractory or super sensitive?

      By Bindi
      Started

    • Jordan Carlson
      8
      Raw Meat Craving

      By Jordan Carlson
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...