Thursday, February 13, 2014

Red Barn Market: Quinoa Salad with Maple Vinaigrette

The Red Barn Market hasn’t made their way up island yet, but I wish they would. I used to live 5 minutes up the road from one and they were great. It was nice to that I could just jump on my bike and go, if I needed something quick.They had great produce, local meat and eggs, and gluten free options. This was back in the day when gluten free wasn’t as popular and it was still tough finding specialty items. They even have gluten free sausages that are delicious. My favourite part of course was being able to get twice as many vegetables for half the cost of a regular grocery store. Although I've found some great markets up here, I still feel nostalgic for the days where I could shop at Red Barn Market.

As a sponsor for the upcoming Gluten Free Health and Wellness Festival, they have offered up some tasty gluten free recipes that I’m pleased to share with you (courtesy of the Gluten Free Festival team).

If you’d like to win tickets to attend the festival for free, please leave a comment on the following page: The contest closes next Wednesday at noon.

In the meantime, enjoy the following Gluten Free recipe from the Red Barn Market:


Prep 10min
Cook 20 min
Total 30min
Serves 4-6


1 cup organic Alter Eco pearl quinoa
Sea salt
2 good handfuls of organic baby spinach leaves, washed, drained
1 large ripe BC Grown red bartlett pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup


Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.

Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings, six side dish servings.

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