easy backpacker recipe – gluten free quinoa salad recipe

easy backpacker recipe - gluten free quinoa salad recipe

Quinoa isn’t a grain, but actually a seed from the Andes, which lacks gluten and is full of antioxidants, proteins and fibres. This salad is a great option after a long day of walking trough the city or any other outdoor activity. Although vegan and gluten free, it is very filling (especially because of the black beans) and nutritious. Therefore it also creates a great base for a good night out or drinks at the Amstel House bar *_* The list of ingredients might scare you a bit, but it is very easy to make as it is a matter of cooking the quinoa and mixing all the ready-to-eat ingredients together.

INGREDIENTS (serves 2)

200 gr quinoa (available in most supermarkets, but in the local organic shop for sure)
small can of black beans
box of cherry tomatoes, cut in half
Handfull of cilantro leaves, roughly chopped
Roasted cashews to garnish (peanuts will do!)

Juice of 2 limes
2 tbsp of olive oil
2 heaping spoons of tahini (optional)
2 hands full of a mixed of fresh herbs (we’ve used flat parsley, basil and cilantro, but you can also use just one of them)
1 chilipepper, seeds removed and chopped
1 clove of garic, finely chopped
1 tsp sugar (or honey)
Salt to taste


1. Cook the quinoa according the package.

2. In the meanwhile, make the salad dressing by mixing al the ingredients in a cup, whisking with a fork (use a blender when available).

3. Mix the quinoa with the rest of the ingredients and ¾ of the dressing.

4. Serve the salad in a bowl, topped with what’s left of the dressing, the cilantro and the nuts.