http://www.cookingclassy.com/autumn-kale-apple-quinoa-salad/

1/2 cup tricolor dry quinoa

• 6 cups slightly packed chopped kale (it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped)
• 2 crisp sweet apples , cored and chopped* (I used gala apples)
• 1 cup walnuts , lightly toasted and roughly chopped
• 1/2 cup dried cranberries
• 4 oz goat cheese , crumbled

Dressing

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 Tbsp honey
• 1 1/2 tsp dijon mustard
• Salt to taste

Instructions

1.    Cook quinoa according to directions on package and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).

2.    Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.

*Note that this salad actually does hold up really well for a few hours, but with that said I recommend dipping the apples in a lemon water solution (1 Tbsp fresh lemon juice with 1 cup water in a bowl), let apples rest in the mixture for about 1 minute then remove and drain on paper towels. This helps reduce browning if you aren't going to be eating the salad right away.

https://www.pinterest.com/

Here is another delicious Summer salad: Quinoa salad with spinach, strawberries, blueberries, peaches, mandarin oranges in a homemade Balsamic vinaigrette dressing.

The dressing is made from scratch, using olive oil, balsamic vinegar, brown sugar, mustard powder, onion and garlic powders. It’s not a heavy dressing: it’s very light and perfect for this kind of salad and the hot Summer weather!

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 to 4 tablespoons brown sugar
• 1 1/2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• garlic salt or garlic powder
• salt and pepper
• one package (10 oz) fresh spinach (about 10 cups of torn leaves)
• 2 cups sliced fresh strawberries (cleaned and hulled)
• 1 cup blueberries
• 1 cup mandarin orange slices
• 1 cup sliced peach
• 1/4 cup sliced green onions
• 1 cup cooked quinoa

Instructions

1. In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
2. In a large bowl, combine all of the salad ingredients. Right before serving, add the dressing to the salad and toss.

https://www.pinterest.com/pin/265219865532154616/

Если вы любите сладкое и не можете отказаться от печенья, можно своими руками приготовить максимально полезное и малокалорийное печенье с сухофруктами

Состав:
150 гр. кукурузной муки мелкого помола
50 гр. грецких орехов
50 гр. миндаля
50 гр. семян льна
50 гр. семян подсолнечника
50 гр. изюма
50 гр. кураги
50 гр. фиников
50 гр. меда
2 ст.л. растительного масла
180 мл. воды
0,5 ч.л. соды + 1 ч.л. уксуса

Серия сообщений "Безглютеновая кулинария":

Безглютеновая кулинария

Часть 1 - Шоколадный торт без муки
Часть 2 - Шоколадно-ореховый торт без муки
...
Часть 41 - КОКОСОВЫЙ ТОРТ «ИСАННА» - пять ингредиентов для вкусной радости
Часть 42 - "Любаня" - супер тонкие блинчики без муки от Ларисы Рубальской
Часть 43 - Кукурузное печенье с орехами и сухофруктами
Часть 44 - Воздушное кукурузное печенье
Часть 45 - Bolo de fubá. Бразильский кукурузный пирог
Часть 46 - Без заголовка
Часть 47 - Без заголовка
Часть 48 - Без заголовка