Tag: quinoa

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

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.

Quinoa Filled Hokkaido by Gordon Ramsay

Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.
Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

1 tbsp Olive oil
1 Small yellow onion, cut into 1/3-inch dices
3/4 tsp Ground cumin
150 g Quinoa, rinsed in cold water and drained
450 ml Vegetable stock
50 g Dried, unsweetened cranberries
1 / 800 g Hokkaido pumpkin
30 g Pumpkin seeds
1/3 tsp Ground cinnamon
1-2 tsp Fresh lemon juice
Salt and freshly ground black pepper

Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.

Gluten-Free Goddess Recipes: Quinoa Breakfast Cake Recipe by Gordon Ramsay

Gluten free quinoa breakfast cake recipe with carrots and raisins

Tender and moist quinoa breakfast cake- really delicious.

Start Your Day with Cake!

There are some days [okay, I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolaty coconut and brown sugar laced delectable gluten-free blondie style brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Is it a nutritious choice? Um, probably not.

Except as food for the soul.

And sometimes, let’s face it. The soul needs chocolate. For breakfast. But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter’s edge and sipped my morning cup of English Breakfast tea. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake.

Quinoa was calling to me.

Quinoa (pronounced keen-wa) is a fab ancient faux grain (it’s actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, turns out it’s a satisfying hot cereal choice, too.

Quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. The taste is different, though. More nutty. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality.

Dress it up with maple syrup, chopped nuts, raisins or dried cherries. A sprinkle of cinnamon and brown sugar. You name it. Quinoa can handle it.

And I am here to tell you- the flakes are a tasty little number for baking. Different, yes. But once you nibble a second bite, and a third, and a fourth, you start thinking, Hey. This is good stuff! You break off a warm piece and ferry it, sock-footed, across the saltillo tile floor to your script-typing husband and offer it with a smile.

And you reassure him with, The second bite is better, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good.

Yup. This particular gluten-free goddess couldn’t agree more.

Karina's gluten-free quinoa breakfast cake recipe

Gluten-free quinoa breakfast cake. Tender and sweet.

Karina’s Quinoa Breakfast Cake Recipe

Recipe originally posted April 2007.

This cake is a hybrid of tastes and textures. It resembles an oatmeal cake at first, until your tongue discovers the carrot and coconut, and finishes with a juicy raisin. It’s then you think, I just need another bite to figure this out. And you chew. And your taste buds get very happy.

Ingredients:

1 1/2 cups quinoa flakes

1/2 cup sorghum flour

1/2 cup tapioca starch

3/4 cup almond meal flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon xanthan gum

1 1/2 teaspoons ground cinnamon

3/4 cup packed organic light brown sugar

2 large organic free-range eggs- (or Ener-G egg substitute, for egg-free)

1/2 cup coconut oil, safflower or grapeseed oil

1/4 cup sorghum molasses or raw organic agave

2 teaspoons bourbon vanilla extract

1/4 cup orange juice

1 cup grated carrots [I processed four slender carrots in the food processor]

1/2 cup grated sweetened coconut

1/2 heaping cup juicy seedless raisins

Instructions:

Line a 10×13-inch baking pan with greased parchment or foil. Set aside.

In a mixing bowl, whisk together the flours and the dry ingredients. Add in the egg (or egg substitute), oil, molasses, vanilla, orange juice; beat to combine.

Stir in the carrots, coconut and raisins by hand.

Preheat your oven to 350ºF. and allow the cake batter to rest in the bowl until the oven is pre-heated.

Pour the batter into the prepared 10×13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until the center is fairly firm to touch and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes.

Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes in your climate (dry or humid) and altitude.

Cool the cake on a wire rack. This is a very tender cake, so if you cut it when it is still warm it will fall apart a bit. Just be warned. Cooling helps the slicing aspect.

Cut into 16 pieces, wrap in foil, bag, and freeze for future breakfast snacks. Yay.

Recipe Source: glutenfreegoddess.blogspot.com

Karina’s Notes:

Look for quinoa flakes in the hot cereal section of your local market.

To replace the nut flour, try using GF millet flour or certified gluten-free oat flour.