My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put together a side everyone could share at the dinner table. We love it the next day, too.
—Catherine Turnbull, Burlington, ON
Prep: 30 min. + cooling • Makes: 8 servings
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 Tbsp. lime juice
2 Tbsp. olive oil
4 tsp. honey
1 Tbsp. grated lime peel
2 tsp. minced fresh gingerroot
1/4 tsp. salt
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool quinoa completely.
2. Stir the spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Per Serving: 3/4 cup equals 143 cal., 5g fat (1g sat. fat), 0 chol., 88mg sodium, 23g carb. (6g sugars, 3g fiber), 4g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.