Gluten- and Allergen-Free Expo

April 6, 2014 (CHICAGO)

An upcoming expo is all about living and cooking without gluten. The 7th annual Chicagoland Gluten and Allergen Free Expo is on April 12th and 13th at the Schaumburg Renaissance Convention Center in Schaumburg, Ill. Jen Cafferty, Founder & CEO, The Gluten Free Marketing Group, came into our ABC 7 Eyewitness News studio to tell us about the expo and to show us a gluten-free recipe for a quinoa salad.

The Gluten & Allergen Free Expo

Saturday and Sunday, April 12th & 13th 9 a.m. - 3 p.m. The Schaumburg Renaissance Convention Center


Kids $5; Adults $20; Seniors/Military and Students (With ID) $15
Buy tickets at or at the door

Additional Link:

Jen's Recipe: Spring Quinoa Salad

Serves 6


1 cup quinoa, rinsed
2 cups water
1/2 cup fire roasted corn kernels, defrosted if using frozen kernels
1/2 cup shelled edamame, defrosted if using frozen beans
2 T shredded carrots, finely chopped
3 red or purple radishes, finely chopped
1 T red onion, finely chopped
2 chives, chopped
1 T finely chopped orange rind
2 T fresh mint, chopped
2 T fresh parsley, chopped
1/4 cup lemon olive oil
Juice of 1 lemon
Salt and pepper to taste


Bring quinoa and water to a boil in a saucepan.

Reduce heat to low, cover, and simmer until quinoa shows a "tail" and water has been absorbed (10-15 minutes).

Set aside to cool.

In a small bowl, combine the olive oil and lemon juice and whisk with a fork.

In a large bowl, combine all the vegetables and herbs with the cooled quinoa.

Pour the oil and lemon mixture over the quinoa and stir to combine.

Add salt and pepper to taste.

Serve immediately, or chill in refrigerator for up to 48 hours.

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