1. What’s The Deal With Gluten?
Summer Quinoa Salad
(Recipe developed by Jaclyn Lee and Haley Lydstone)
Ingredients:
1.5 cup Quinoa
2 and 3/4 cups of water
1 cup cooked medium diced asparagus
1 cup frozen peas, thawed
1/2 cup raw, small diced summer squash
1/2 cup chopped Parsley
For dressing:
2 TB plain, low-fat Greek yogurt
2 TB extra virgin olive oil
Zest and juice of 1 lemon
1 small, minced shallot
Salt and pepper to taste
Preparation:
Boil two cups of water, then add quinoa
Reduce temperature to low, cover and let simmer for minutes
Cook until all liquid is absorbed
Add thawed peas, asparagus and parsley
Whisk dressing ingredients in large bowl, add quinoa and veggies
Stir to combine
Serves six people as appetizer or side dish. May serve warm or cold.
Presented to you by:
Haley Lydstone and Jaclyn Lee
KSC Dietetic Interns, 2013
wholelivingdaily.wholeliving.com

2. What’s The Deal With Gluten?
Gluten Free Grains
Amaranth
Arrowroot
Buckwheat
Corn and cornmeal
Flax
Rice, soy, corn, potato and bean flours
Hominy
Millet
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff
Common Gluten Free Brands
Udi’s
Food for Life
French Meadow
Mission corn tortillas
Kind Bar
Lara Bar
Glutino
Lundberg Farms Organic
Chex cereals
Lighthouse salad dressings
Ian’s Frozen Foods
Resources:
pubpages.unh.edu