Lemon Quinoa Salad (DF, EF, NF + V)

Oh, my goodnes, I've been (diagnosed) Coeliac for over two years and I've only JUST tried Quinoa (keen-wa) and I. Am. In. LOVE!

Oh! The fluffiness! The texture! The slight nuttiness! The possibilities!

I simply cannot articulate my happiness at my new found love...

Gluten Free Scallywag Lemon Quinoa Salad

Best prepared a few hours ahead so that it has a chance to cool in the fridge. Serves 4 - 6 as a side.

1 cup quinoa

1 carrot, peeled and diced

1 corn cob, cooked with corn cut off

6 cherry tomatoes, washed and halved

2 tblspn good quality extra virgin olive oil

2-3 tblspn freshly squeezed lemon juice

a few stems of flat leafed italian parsley, washed and chopped

3 sprigs mint, washed and chopped

salt & pepper to taste

Rinse quinoa in a fine sieve (otherwise it will slip through).

Cook quinoa in approximately 2 1/4 cups water, covered until all water has absorbed and quinoa is light and fluffy.

Add all remaining ingredients and stir. Taste and add more seasoning if desired. Chill for a few hours before serving. We enjoyed this salad with some barbequed lamb cutlets, so yum, so summer.

Lovely the next day with a little rocket and cooked chicken tossed through.