Gluten Free Dinner

I made my guy a very tasty and healthy dinner tonight.  He has a gluten allergy and it can be difficult to find gluten-free recipes that are actually appetizing.  I got this recipe from one of my coworkers - she had originally used couscous, which unfortunately does have gluten, so I substituted quinoa.  Quinoa (pronounced ki:nwa) is nutrient rich and cooked in much the same was as rice.  I included lean ground beef seasoned with salt and pepper and a summery peach sangria with our meal.  After a day of trekking through the D.C. monuments this was a super easy and yummy meal to make - and eat! ;-)
(The recipe below calls for couscous - but the same directions can be used w/ quinoa.)

Just because flowers are always nice :-)

Ingredients

1 box 16 oz Couscous (I used Quinoa) - Organic is best (follow directions on the side of the box for the salad)
3 cups water
1/2 green fresh pepper diced
1/2 red fresh pepper diced
1/2 yellow fresh pepper diced
1/2 red onion diced
1 large, not too ripe,  tomato diced
1 large bunch parsley chopped (I used cilantro, I just prefer the flavor)
12-16 teaspoons olive oil
12-16 teaspoons fresh lemon juice (I used an entire lemon, 1/2 in the quinoa and 1/2 in the veggies)
Salt and pepper to taste (I ended up not using any s&p since the ground beef was s&p-ed)

Prepare

In a large pot combine 3 cups of water, 12-16 teaspoons olive oil, fresh lemon juice, couscous (or quinoa) and mix together over high heat and cover for 5-10 minutes while you dice/chop fresh vegetables.  Place all veggies in remaining lemon juice and gently mix so the lemony flavor and the natural juices from the veggies draws, uncover couscous (or quinoa) fluff with a fork add veggies and gently mix them together.  Refrigerate for about 15 minutes or overnight and enjoy!  You may also serve it warm.

You could also do your own variations by using other veggies/fruits/nuts/chicken as well as using chicken/beef/vegetable broth, grilled/roasted chicken breast or other grains.