Gluten-Free Day Two: Lunch

Colorful Fall Quinoa Salad

 

1 c quinoa                                           
2 carrots, shredded
1 c zucchini, chopped                    
1 yellow bell pepper, julienned
1 c cherry tomatoes, halved       
¼ c purple grapes
1 garlic clove, minced                    
1 c spinach, rough chopped
5 tbl olive oil                                      
7 tbl grapefruit juice
1 tsp paprika                                     
1 tsp cayenne pepper
1 tsp mustard powder                  
1 tsp lemon verbena
1 tsp agave syrup

 

Add quinoa and 2 cups of water to a boil, cover and reduce heat to low for about 10-15 minutes. Remove from stove top and let cool, uncovered for 30 minutes. While cooling, add vegetables to large bowl, tossing to combine. In a small bowl, blender or container with a fitted top, add oil, grapefruit juice, syrup and spices. Whisk, puree or shake until combined. After quinoa is cooled add to vegetables and toss to combine. Drizzle dressing onto quinoa and vegetable mixture. Place 1-2 cups in a bowl. Serve and enjoy.

 

Gluten-Free Day Three Dinner

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