My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
Category: not set
Cuisine: not set
2 cups water
1 cup quinoa rinsed
2 cups fresh baby spinach thinly sliced
1 cup grape tomatoes halved
1 medium cucumber seeded and chopped
1 medium sweet orange pepper chopped
1 medium sweet yellow pepper chopped
2 green onions chopped
DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon grated lime peel
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
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