1 cup quinoa, cooked according to package directions
1 cup finely chopped flat-leaf parsley
5 green onions, finely chopped
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
½ cup finely diced carrots
Juice of 1 to 2 lemons, more to taste
1/3 cup extra virgin olive oil
Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl.
Taste and adjust seasoning with salt, pepper and lemon juice.
Serve room temperature or chilled.
Make Gluten Free Pitas and have a yummy sandwich
GLUTEN FREE PITAS
YEAST “ PROOFING” INGREDIENTS
1 1/2 Tablespoons yeast
1/2 cup warm water
1 1/2 teaspoons honey
2/3 cup sorghum flour
1/3 cup quinoa flour
1/3 cup rice flour
2/3 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon gelatin
3 Tablespoons almond meal
1/2 teaspoon salt
¼ cup hot water
2 Tablespoons butter, melted
Proof yeast with honey and warm water. Set aside until quite foamy (3-5 minutes) and while you get the dry ingredients ready.
Add all dry ingredients to mixing bowl and stir together to distribute well.
Add 2 Tablespoons of butter to ¼ cup of hot water and stir until the butter melts.
Add eggs, hot water/butter and proofed yeast mixture to dry ingredients. Stir until dough comes together. The dough will be sticky.
Preheat oven to 500F.
Line baking sheets with parchment.
Grease or oil your hands.
Pull out a piece of dough about the size of an egg, and shape it into your pita – about 1/4″ thick and 4-5″ wide/round.
Lay the shaped pita on to the parchment or silpat. Repeat until all dough has been shaped.
Let pitas rise in a warm place for 30-45 minutes.
Once the pitas have risen, bake for 5-6 minutes in a 500F oven.
The pitas may slightly brown but will not rise significantly.
Allow pitas to cool on a cookie rack until they can be handled.
Store in an air-tight container at room temperature until ready to use them.