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Chef Carmela of Senza Glutine teams up with the Digestive Disease Center

Hi there and welcome! For those who might not know me, my name is Carmela, the chef/owner of Senza Glutine by Carmela. I know this year has been very challenging and stressful for all of us, but hopefully a better and healthier new year will soon be here!

This time of year is very busy for me. I do a lot of catering and last minute holiday markets while at same time trying to get ready for our Christmas celebration. As Italians, our celebrations revolve around a table filled with lots of delicious food and as many generations as will fit. I always think of recipes that are simple and delicious, but easy to prepare.

With this in mind, my quinoa salad is a perfect solution. It’s very tasty and so healthy for you! You can always adjust this recipe to include ingredients to your liking like I do.

Apple-Cranberry Quinoa Salad

Ingredients:

2 ½ cups water

¼ tsp of salt

1 Tbsp. oil

1 ¼ cups quinoa

1/3 cup cranberries

2 medium tomatoes, diced small

1 medium red onion, diced small 

1/2 cup Granny Smith apples, diced medium

3 tablespoons sliced almonds, toasted

¼ cup chopped fresh mint, chiffonade

2 tablespoons chopped fresh parsley

1 Tablespoon of fresh basil, chiffonade

½ orange zest plus the juice

½ lemon zest plus the juice

3 tablespoons extra-virgin olive oil

salt and pepper to taste

¼ cup sliced almonds, toasted

Instructions:

Bring water to a boil in a small saucepan, add the oil and the salt. Place quinoa, in the boiling water, stir. Cover, let simmer for 15-18 minutes. Remove from heat. Stir with a fork. Add the dry cranberries, mix. Allow to cool to room temperature.

To quinoa add the diced tomatoes, onion and apples in a large bowl. Stir in cooled quinoa. Season with mint, parsley, basil, lemon and orange zest plus the juices, olive oil, salt and pepper to taste. Chill 2- 3 hours before serving. Garnish the salad with toasted sliced almonds.

For best flavor, prepare the salad the day before.

Makes 6 servings.

Variations: Roasted Diced Butternut Squash, Edamame, Diced Bosc Pears, Cucumber

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