We have been busy going gluten-free at our house. Which has reduced me to tears multiple times in the last few weeks and causes tension in my back every time I think about setting foot in my kitchen. So, sad when a favorite hobby turns into a horrible nightmare.
A friend, who has gluten tolerance issues in her own home, lent me a cookbook called: Favorite Brand Name Incredibly Easy Gluten-Free Recipes. I, greatly, appreciate all the pictures in this cookbook. As well as finding a second recipe that uses quinoa that my husband approves of.
1 cup uncooked quinoa
2 cups water
1/2 tsp salt, divided
1 bag (12 oz) frozen cooked baby shrimp, thawed and well drained
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
2 Tbsp capers
2 Tbsp finely chopped green onion
3 Tbsp olive oil
1-2 Tbsp lemon juice
1 tsp grated lemon peel
1/8 tsp black pepper
1 Place quinoa in strainer. Rinse well under cold water. Bring water and 1/4 tsp salt to boil in medium saucepan over hight heat. Stir in quinoa. Cover; resuce heat to low. Simmer 12 to 14 minutes or until quinoa is tender and water is absorbed. Cool to room temp.
2 Combine quinoa, shrimp, tomatoes, basil, capers and green onion in large bowl. Combine oil, lemon juice, lemon peel, pepper and remaining 1/4 tsp salt in small bowl. Pour over salad. Toss gently to mix well.