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Gluten-Free Cherry Beer-Soaked Quinoa

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Who would have ever thought adding a gluten-free beer to a Spring quinoa recipe would taste absolutely delicious? This recipe is perfect for your upcoming spring festivities- whether it's a dinner party, picnic or BBQ- it's sure to please you and your guests.


Gluten-Free Cherry Beer-Soaked Quinoa

Serves 4

  • 1/2 cup uncooked quinoa
  • 1 bottle gluten-free Daura Beer
  • 2 Tbsp. olive oil
  • 2 cups cherries, pitted and halved
  • 1/2 medium red onion, thinly sliced
  • 1 Tbsp. finely chopped fresh basil
  • sea salt and pepper, to taste
  • lemon zest, for garnish

Cook quinoa according to package directions; set aside to cool and add beer; let sit for 10 minutes, then fluff with a fork then drain beer.

In a large bowl, combine cooked quinoa with remaining ingredients; gently toss to combine.

Serve warm or at room temperature.




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