Have you been looking for a delicious cookie, that is gluten-free? You have found the right cookie. It has taken a lot of experimenting….and eating batches of crunchy cookies, and crumbling cookies- but this recipe is a winner in my book! You get to benefit from all of the trials that I went through.
Quinoa Arugula Salad with Beets, Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette
I just tried quinoa for the first time last year. I don’t know why I was scared of it. So I just avoided it. But last year, I had the opportunity to try it at a luncheon. I loved it! It has such a nice nutty flavor. The flavor was completely unexpected, but I really liked it a lot. I also like that fact that it is a healthy grain and yet gluten-free.
I chose to make a beet salad with quinoa to make it hearty and beets are in season right now. Once you roast them, they are some tasty treats. I thought that a red wine vinaigrette was the perfect accompaniment to the beets.
I made this delicious salad for my Farm-to-Table Potluck. You can see all the recipes from that event here.
Ingredients
- 3 cups cooked quinoa
- 2 cups washed arugula
- 2 medium beets (I used 1 red and 1 yellow)
- 2 peaches
- 1/4 cup chopped walnuts
- 3/4 cup Pinot Noir
- 1 1/2 tbsp runny honey
- 1/4 cup olive oil
- salt and pepper
Instructions
- Cook quinoa according to package instructions
- Scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork for about 45 minutes.
- Once beets are cooked, remove from oven and let cool. Peel off skins and chop into 1? pieces.
- In a bowl add the quinoa, arugula, peaches, beets and walnuts. Add beets at the last minute or after you have tossed in vinaigrette or you will have a pink salad, unless that is what you are going for!
- In a bowl whisk wine and honey. Slowly whisk in olive oil. Add salt and pepper to taste
30 minute Indian Thai Curry
Curries are, in my opinion, the easiest vegetarian friendly one pot meal. You almost always have left overs and the flavor is totally better the next day!
I took a lil’ different spin on this traditional thai dish by adding an indian flare. I added some chickpeas and substituted quinoa for rice for a protein packed meal.
Chickpeas are high in fiber and are a great protein option for vegetarians.
Quick Gluten Free Breakfast – Egg on a Pesto Filled Portabella
All right, I am going to bring it up: New Years Resolutions. There I said it. I’ll let it sit for a few moments…. Okay now that we got the awkward part out of the way let’s get down to it. I know you want to ignore them and just give up but come on! Let’s dust them off and see what our batting average is this April! I have more than a few that I am still pretty far away from, but one that I have been really enjoying is the challenge of eating breakfast. Now I used to live in Manhattan and breakfast was a cup of coffee (if I was lucky) and for a really special day I would have a yogurt. But this year my health is of the essence which makes getting a healthy and protein/veggie rich start to my day even more imperative.
Wanting to get a good start to your day with breakfast is all well-and-good but what about the time! This is something I battle with on the daily. I have so much to get done in the morning before I jet to the office. So lately, I have been wracking my brain to think of grain free, quick, delicious breakfast ideas. Because, let me tell you, if it isn’t tasty, it really doesn’t matter how healthy or quick it is.
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