Summer Quinoa Salad and Grilled Chicken

SUMMER QUINOA SALAD

• 1 cup uncooked quinoa
• 2 cups water
• 1 cucumber, chopped
• 1 bell pepper, chopped
• ¾ cup red onion, chopped
• 1 can (15 oz.)chickpeas,
  
  
  (rinsed & drained)
• ¼ cup olive oil
• ¼ cup lemon juice
• 1 TBSP red wine vinegar
• 2 cloves garlic, minced
• ½ tsp salt
• Freshly ground black pepper, to taste
• Crumbled feta to top

DIRECTIONS

Cook quinoa according to package. In a large serving bowl, combine the drained and rinsed chickpeas, cucumber, bell pepper and onion. Set aside. In a small bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic and salt. Whisk until blended. Combine quinoa, veggies and dressing. Let sit for at least 10 minutes. Serve chilled or at room temperature. May be stored in the refrigerator for 4 days. You could even add grilled chicken, black olives, tomatoes, etc.

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ZESTY GRILLED CHICKEN WITH THYME


(Gluten-free)

• 2 tsp Dijon-type mustard
• 1 clove garlic, crushed
• 2 sprigs fresh thyme (about 1/4 teaspoon)
• 1 tsp horseradish (optional)
• 2 boneless, skinless chicken breasts, cut in half

DIRECTIONS


Combine the mustard, garlic, thyme and horseradish (if using) in a bowl or container large enough to accommodate the chicken breasts. Coat the chicken breasts with the mixture and let stand at least 15 minutes.

Grill (or broil) about 5 minutes per side, or until chicken is cooked through (internal temperature of 165°F).

To switch things up, try substituting fresh oregano for the thyme. Or, if you like a bit of crust, roll in unseasoned, gluten-free bread crumbs before grilling. Or sprinkle with toasted sesame seeds.

SERVES 4


Each serving contains about 133 calories, 27 g protein, 2 g fat, 69 mg cholesterol, 1 g carbohydrates, less than 1 g fiber, and 110 mg sodium.

To make this recipe gluten-free, use only spices and condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions. If a crust is desired, use only gluten-free bread crumbs.