Friends, it's summertime and with that comes the need for easy eats that don't heat up the kitchen AND are easy to share with guests. Since I have two boys at home, it's always nice to make a big batch of easy nutritious salads so they have options to snack on throughout the day.

This Gluten Free BBQ Salad is one of those options I make for them often. The great thing about grain bowls like this is that they can either be the main course or you can add some protein to the side to use the salads as a side dish. Whether you follow a gluten-free diet or not, these bowls are definitely a healthy alternative.

I also love how customizable these bowls are. This BBQ Quinoa Salad focuses on summer goodness with freshly cooked corn on the cob, the red cabbage gives the mixture a fresh crunch while the cilantro brightens up the zesty bbq mixture. Fresh summer tomatoes or that bumper crop of zucchini would also work well in here. This is the perfect salad to bring to a summer picnic or potluck too! Your vegan friends will also appreciate this delicious option since the quinoa gives you a healthy dose of complete protein.

Have you ever made a grain bowl? What's your favorite mixture?
BBQ Quinoa Salad
makes 8 cups
- 4 cups Bob's Red Mill Cooked Tri Color Quinoa
- 2 cups Cooked Corn (about 4 ears)
- 3 cups Shredded Red Cabbage
- 1 Carrot, shaved reserving a few for garnish
- 1/2 cup Prepared BBQ Sauce
- 1/2 Fresh Cilantro, chopped saving a few sprigs for garnish
- 1/2 tsp Salt
- Freshly Ground Pepper, to taste
Cook the quinoa according to package directions. Allow the quinoa to cool completely before assembling. In a large bowl, combine all of the ingredients. Refrigerate for at least 4 hours or overnight in a large bowl to allow all of the flavors to combine. When ready to serve, garnish with remaining shaved carrots and cilantro sprigs. You can even add one of your favoritegluten-free dressing options to the mix to customize it even further!