Tag: quinoa

Quinoa Salad with Grilled Vegetables by Gordon Ramsay

Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.

Beautiful Quinoa Salad with Grilled Veggies

Everyone loves a good old fashioned barbecue. The easy conviviality of a family backyard picnic. The smoky summer scent of charred goodies grilling. Lemonade chilling. Badminton birdies sailing. The crack of croquet balls. The last pink of June daylight. Punching lids on firefly jars. It’s the stuff of a midsummer night’s dream.

But if you need to be on a gluten-free diet- or if you happen to be vegan- or allergic to wheat- barbecues can be a tad less than convivial. Those mysterious grilling sauces and marinades (so often containing wheat-laced soy sauce). Those gluten-rich fluffy hot dog buns. All those meaty manly burgers and boiled egg dotted salads.

What’s a gluten-free vegan to do?

Munch on lettuce?

Don’t worry, Babycakes. I’ve got your back.

How about a light and summery quinoa salad with grilled corn, fresh parsley, lemon, and chopped mint topped with smoky grilled veggies- velvety red onion, sliced zucchini, charred bell peppers, portobello mushrooms, tender-crisp asparagus and butter soft eggplant?

A veritable vegan feast.

Gluten-free.

Fabulous.

xox Karina

Grilled vegetables are smoky sweet and vegan- not to mention, gluten-free

Grilled vegetables are the jewels of summer. They’re show stoppers, really, in their gorgeous rainbow colors. No one will feel cheated or deprived eating a bowl of these beautiful smoky-sweet veggies with lemon-infused quinoa. Serve a side of hummus tahini as a cool and creamy condiment.

Karina’s Grilled Vegetable Quinoa Salad Recipe

By Karina Allrich June 2012.

Vegans and omnivores alike will love this summery quinoa dish with smoky grilled veggies. The easiest way to grill marinated veggies is to use a grill basket. But foil also works (and solves the whole cross-contamination issue for those eating gluten-free). If you don’t have an outdoor grill, you can grill your veggies using a cast iron grill pan.

Ingredients:

1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Instructions:

In a large bowl combine the the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

Heat the grill to medium-high heat.

Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.

Hummus is a lovely condiment with grilled veggies. Try this tasty roasted red pepper hummus.

Note: Before cooking quinoa, rinse the quinoa thoroughly in a fine sieve.

Serves 6.

Recipe Source: glutenfreegoddess.blogspot.com

Quinoa Salad with Pineapple, Broccoli, Mint by Gordon Ramsay

Quinoa salad with pineapple and broccoli and mint

From the GFG archives- a light and fresh quinoa salad recipe just in time for summer. Rumor has it June is just around the corner, Babycakes.

xox Karina

I think it is safe to say- summer is upon us for good. But my winter-stiff body remains unconvinced. She is cranky and unwilling to shed the yearly inertia that descends like a bear with the shrinking daylight come November. And even though my brain is- at long last- flickering awake now that we’re well past the Spring Equinox, my taste buds still crave those creamy comfort foods that sustained me (thank you, lovely spuds, lasagna, and mac and cheese, I love you with all my heart).

I am trying to convince myself I’m craving lighter, cleaner tastes.

As inspiration (incentive may be a more accurate word?) I dragged out my warm weather jeans. You know the ones. That mocking stack in the back of the closet you haven’t fit into since December 2014, when you began wondering aloud (for the benefit of the fashion police) if the laundromat dryer was shrinking your favorite Levi’s- the jeans you have to lay down to zip, doing your best imitation of Jane Fonda’s pelvic tilt, sucking in your breath and praying to the zipper gods. You know what I’m talking about.

So here’s what I’m thinking.

Quinoa to the rescue.

Like in Quinoa Salad with Pineapple, Broccoli and Mint. Vegan. Versatile. Easy. Fresh. Light. This delectable quinoa salad is all of the above. And maybe, just maybe, it’ll be the first step toward fitting into those elusive skinny jeans.

If I care. And if I don’t bake my luscious Flourless Chocolate Cake or Dark Chocolate Brownies. Let’s see— skinny jeans vs. cake. Maybe I’ll just tuck those suckers right back in the closet. Behind the stack of hats I never wear.

They seemed like a good idea at the time, too.

Pineapple quinoa salad with broccoli carrots mint and lime

Quinoa Salad with Pineapple, Broccoli, and Mint

By Karina Allrich

This light and lively salad is perfect for warm weather. Make it for a picnic, or a lovely vegan lunch. I made the dressing mild, but if you prefer it spicy, feel free to add more ginger or some red chili pepper, to taste.

First:

Rinse the quinoa thoroughly in cold water, using a fine sieve. Cook 1 cup quinoa in 2 cups water. I use a rice cooker to do this. Easy peasy.

While the quinoa is cooking, prepare your salad ingredients and make the dressing.

Ingredients:

1 cup diced pineapple
2 cups broccoli, blanched *see how to blanch broccoli, below
2 medium carrots, sliced into matchsticks
4 scallions (green onions), sliced
A handful of soybean sprouts (or mung bean sprouts)
A handful of fresh cilantro and mint leaves, rough chopped
Sea salt and pepper, to taste

For the dressing:

1/4 cup pineapple juice
Fresh juice from 1-2 limes
1/4 cup rice vinegar
1/4 cup olive oil or avocado oil
2 tablespoons organic low sodium gluten-free Tamari
1 inch ginger, grated
A dab of agave, to taste

For garnish:

Lime slices
Chopped roasted cashews

Instructions:

When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.

Make your dressing.

In a large glass measuring cup, whisk together the dressing ingredients. Taste test. If you prefer a dressing that has more fat, add a little more olive oil. Sweeter? Add a touch of agave, to taste. More citrus? Add more lime juice. More of a vinaigrette? Add more rice vinegar. More ginger? You know the drill.

When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, soybean sprouts, fresh cilantro and mint. Gently combine the ingredients. Taste test for seasoning adjustments. Add some sea salt and pepper, if you desire.

Cover and chill to let the flavors mingle and get happy. Before serving, taste test and adjust seasoning. I usually add a squeeze of fresh squeezed lime juice and a little extra chopped fresh mint leaves before serving.

Cook time: 20 min

Yield: Serves 4

Recipe Source: glutenfreegoddess.blogspot.com

Gluten free vegan quinoa salad recipe with pineapple

Blanching broccoli keeps the color vibrant. It also creates a perfect bite for salads. Tender-crisp. Not soggy.

Bring a pot of salted water to a boil and add the broccoli. Boil for 2-3 minutes only. Drain the broccoli and immediately plunge it into a bowl of ice water. When the broccoli is cool, remove and drain well.

Quinoa Pesto Bowl — The Skinny Fork by Gordon Ramsay

This post has been sponsored by Great Day Farm Eggs. All opinions are mine alone. #EggceptionallyGreat

Bowls are all the rage right now. Breakfast bowls. Lunch Bowls. Dinner bowls. Healthy bowls! Fortunately, this bowl can be either of those. One of the best parts about this bowl though is that it’s super easy to put together. This bowl starts with some cooked quinoa and is layered with greens, avocado, pesto, and of course – an egg!

Everything’s better with an egg on it, right?