Now I don’t know about you, but many times I like to add some sort of gluten free grain to my salads to give it heft if I happen to be eating a light lunch or dinner. I’ll shove just about any gf (gluten-free) grain I have on hand. In this picture, I added red quinua, which you can add to your salad either hot or cold, as long as it’s cooked of course. I’ve also added cucumbers, romaine lettuce, purple cabbage sauerkraut, cilantro and spinach. The dressing is the same creamy dijon and tahini dressing I’ve used in other pictures.
Eat them colors my friends!