Tag: Chick

Quinoa Salad with Roasted Beets, Chick Peas and Orange by Gordon Ramsay

Quinoa Salad with Roasted Beets, Chick Peas and Orange


Gluten-Free Goddess quinoa salad with roasted beets chick peas and oranges
Fresh, bright quinoa salad with oranges and roasted beets.

Roasted Beets + Quinoa are a super yum match. Trust me.

February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread. And soul warming soup. And our hope-fueled New Year betterments are still on track (right?).

If not, the year is young. Tomorrow is a fresh start. To celebrate, let’s throw a party. My contribution?

A gluten-free vegan salad that is perfect for parties.

Because throwing a party is a tad more complicated than it used to be.

There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let’s face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house.

Why not go fresh and breezy instead?

Be good to your body.

Karina


xox

Gluten-Free Goddess quinoa salad recipe with roasted beets chick peas and oranges
Studded with oranges and roasted beets, winter jewels.

Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange

By Karina Allrich

This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese or feta. I’ve also served this quinoa salad with a sprinkle of toasted slivered almonds.

Ingredients:

3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Instructions:

Preheat the oven to 375ºF.

Here’s how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.

To make the dressing, combine the olive oil, orange juice, GF tamari, vinegar, and agave in a glass measuring cup and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with the chick peas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it’s more attractive to keep the staining to a minimum.

Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.

Serves 4.

quinoa salad with roasted beets and oranges
Dig in. Be good to your body.

Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk by Gordon Ramsay

Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk




Spices for Karina's Moroccan Coconut Chick Pea Soup Recipe

A delicious gluten-free soup with Moroccan flavors

You know me and soup (lifelong, everlasting love). So on a whim I tossed together this North African inspired fusion of (fabulous!) flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles, lime, apple, and coconut milk make for one scrumptious soup.

I think you’ll love it.

And for those of you eschewing dairy? 

 

Dairy-free never tasted so savory-sweet and downright good.

As for the Arctic Vortex… stay warm and cozy!

xox
Karina




Karina’s Moroccan Inspired Chick Pea Soup Recipe



Recipe originally posted March 2006.


I made this savory, lipsmacking soup in my slow cooker. I love recipes that cook themselves. And it’s dairy-free, to boot.


Ingredients:


3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon GF curry paste (red or green), or gluten-free curry powder, to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste


Add just before serving:


1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Instructions:


Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions.

Or if you’re in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

We ate this soup as it is, with no embellishments, but it would also be lovely with a cool dollop of organic Greek yogurt, and a sprinkle of chopped fresh mint or cilantro.

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