diet will prevent permanent damage
to your body and will help you feel
better.
In addition to those suffering celiac
disease, many other people have
an intolerance to gluten. Although
actual damage to the small intestine
will not occur with an intolerance,
stomach pain and other symptoms
can still make life plenty uncomfortable!
Even those without celiac
disease or a gluten intolerance might
benefit from avoiding gluten.
Although more research is needed
regarding gluten intolerance, the
easiest first step in alleviating its
effects is to avoid foods with gluten.
Fortunately, there are many dietary
options for those who wish to go gluten
free. We’ve included a delicious
recipe below for you to start your
journey towards a gluten-free life!
Grilled Cobb Salad
(adapted from a recipe by Adam Rapoport, bon appetit)
INGREDIENTS
• 1½ CUPS QUINOA
• 1 TEASPOON KOSHER SALT
• 3 TABLESPOONS FRESH LEMON JUICE
• ¼ CUP OLIVE OIL, PLUS MORE
• FRESHLY GROUND BLACK PEPPER
• 1 BUNCH SCALLIONS
• 1 PINT CHERRY TOMATOES
• 1 AVOCADO, CUT INTO 1-INCH PIECES
• ½ CUP MINT LEAVES
• ¼ CUP CHOPPED TOASTED PISTACHIOS
RECIPE PREPARATION
• Bring quinoa, salt, and 3 cups water to a boil in a medium saucepan. Cover,
reduce heat to low, and simmer until quinoa is tender, 8–10 minutes. Remove
pan from heat and let sit 15 minutes. Fluff quinoa with a fork; transfer
to a large bowl.
• Whisk lemon juice and ¼ cup oil in a small bowl. Drizzle over quinoa and
toss to coat; season with salt and pepper. Let cool.
• Prepare a grill for medium-high heat. Grill scallions and tomatoes in a grill
basket, turning occasionally, until charred in spots and tomatoes begin to
split, 6–8 minutes. Slice grilled scallions into 1" pieces.
• Spoon quinoa onto a platter and top with scallions, tomatoes, avocado,
mint, and pistachios. Drizzle with oil and sprinkle with salt to taste.
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