quinoa – Holly's Gluten Free Home

I’m always looking for something fast, easy and delicious! If a recipe meets those 3 criteria, it’s my new favorite food. The challenge is that it has to be delicious to a German au pair, a Mexican husband, a celiac (me), a 7 year old, an 11 year vegetarian and a 15 year old vegetarian…. Yeah… Imagine!

So I saw the recipe in a Kraft magazine while waiting at a doctors office (damn doctors… 😉 ).

So here comes fast, easy and delicious!

Quinoa dinner salad for 6

Cook 2 cups of quinoa in 2 1/2 cups water and 1 T butter

Mix once cooked with

1 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

Then add:

7 sliced radishes

3 green onions sliced

2 cloves garlic crushed

1/4 cup mint chopped

Snap peas chopped coarsely

Salt and pepper to taste

Mix well!

Top with additional Parmesan

Enjoy❤️

Meatless Monday takes a Tex-mex twist!

By GlutenFreeHolly

On January 4, 2016

In Gluten free, Uncategorized

The holidays are over… 2016 is here! And my kitchen makeover that I’ve taken on is halfway done! Let me tell you.. Refinishing cabinets is not light duty and the blogging definitely suffered! But while I wait for some cabinets and countertops, let’s get back to cooking it up gluten free!

N
So, here’s what you need!
1 cup cooked quinoa- I cooked 1 cup with 1 1/2c water, 1/2 t cardamon, 1/2 tsp salt

2 sweet potatoes – sliced (with my amazing new spiralizer!!! Love it!!)

1 red onion – chopped coarsely

5 sweet peppers – sliced

Salt, pepper, italien seasoning, red pepper

Sauté it up with 1 T olive oil

Uh oh … The cooktop is dying.. Down to 1.5 units with no temperature control:( …hence the remodel!

Sweet potatoes, red onion and red peppers… They go together like sugar and spice and everything nice!

1 package corn tortillas – I like Mission

3 cups shredded cheese- Monterey Jack

1 can refried beans

1 jar of salsa verde

LETS GO!

Step 1-Layer tortillas in pan

Step 2- Spread on refried beans (about 1/3 of can)

Step 3- Layer on quinoa, veggies and cheese

Step 4-Repeat!

Step 5- Pour on the salsa & cover liberally with cheese!

Step 6- Cook 350 for 30 mins!

Yippee! Enjoy! This turned out great! Super delicious!

Remember! No one does awesome like you do! Get out, get active, get happy… No one is going to do it for you!

❤️

Quinoa Crusted Quiche….Vegetarian & Gluten Free!

By GlutenFreeHolly

On August 5, 2015

In Gluten free

I’m out of ideas for dinner….and its 6 pm…and I’m on call….I don’t like to be on call, because they call, a lot. It makes me cranky. I recite “it’s my job…I love my job” and I do, but not so much the night call. It’s the fear of the unknown, waiting for the other shoe to drop. So, wimpy, whiny and trying to regain my PMA (positive mental attitude), I decide to try my hand at a Quinoa Crusted Quiche.

During the creation, I had a couple of “technical difficulties”… I never get the water to quinoa ratio quite right, but I think I got this worked out. In the end, I have a yummy, protein rich meal fit for a family of 6 :). And, my mantra has worked, the challenge of a new dish has me happily distracted!

Quinoa Crust

1 1/2 cup quinoa

2 1/2 cup water

1 t chili powder

1/2 t salt

1 T olive oil

Rinse quinoa, add everything and bring to a boil, and then simmer until ALL the water is absorbed.

Whisk in 2 eggs (Whisking makes me happy…did you know that?)

1 c shredded cheese (cheese makes me happy too!)

1 c gluten free bread crumbs

Press into greased pan ( bottom & sides) and bake at 400 for 20 mins

press the quinoa mix into a pan

Quiche Filling

Add olive oil to pan,

Sauté 1/2 red onion

1 white onion (small)

1T chopped garlic

Add 1 c chopped butternut squash

1/2 c chopped red pepper

1 can black beans rinsed

Salt, pepper to taste

1 t chili powder

2 t oregano

Sauté until veggies tender

butternut squash.. but you could use any veggies!

saute up deliciousness

a little call can’t stop me! (well, actually it can…but so far, so good!)

Once crust ready,

Whisk 8 eggs

1c shredded cheese ( I used “Mexican blend”)

Veggies

whisk that whole mess together! like it spicy? add some chipotle!

the more cheese, the better!

Pour into crust, bake 30 mins at 400

Top w cheese & serve with salsa verde on the side!

looking Good!

catastrophe averted!

PMA Success!

I really thought this was going to be a dinner catastrophe! Instead my kids each had 2 servings and it was DELISH!

❤️

Mexican Lasagna- super easy deconstructed gluten free & vegetarian quinoa enchiladas!

By GlutenFreeHolly

On June 16, 2015

In Gluten free

In a hurry? Need a fast, easy, healthy dinner? I love to make enchiladas, but honestly, when I’m in a hurry, trying to roll tortillas without them breaking and cracking etc can be time consuming, hand burning and sometimes frustrating… One day, in a hurry, I tossed the tortillas in the pan, lasagna style…. Yep! Mexican Lasagna! It’s possible that the chefs of Mexico may not like this name… If not, I’m sorry… Mostly…

So, I made some rice and beans and then get started on the filling…

What you need & instructions!

In large pan, add

Oil- 1 T

1 onion chopped

1 tsp chopped garlic

1 potato chopped

Salt, pepper, red pepper & Italian seasoning to your taste

Cook on medium high until the potato is tender about 7 mins. Add:

4 small sweet peppers

1/2 butternut squash chopped & peeled

Cook several mins, then add

2 cups veggie bullion

1 cup quinoa

Stir and cover, simmer for 15-20 mins, now for the easy!

Preheat oven to 350

Layer corn tortillas in pan,cover with 1/3 of topping, sprinkle with cheese, repeat x 2!

Cover with extra cheese, sliced green onion & cilantro

Cover with salsa verde (1 jar or 2 cups)

Cover with tin foil & Cook 20 mins or until cheese melted!

You’re amazing! Have a great night!❤️

Quinoa Dinner Bowl- Fresh, Light, Easy & Delicious

By GlutenFreeHolly

On June 2, 2015

In Gluten free

Dinnertime! Fresh summertime quinoa bowl with light provincial flavors. This takes 30 mins.

Let’s go!

Quinoa Base

1 1/2 cup quinoa

3 cups dilute veggie broth (chicken if you prefer)

2 t thyme

1 T olive oil

2 tsp garlic

Heat oil in pan, add garlic to season pan and then add everything else. Simmer, covered until done (15-20 mins)

doesnt get easier than this…. except maybe the eat24 app on my phone…

Topping

In large sauce pan add:

2T olive oil

3tsp chopped garlic

Add 1 large leek sliced

1 fennel bulb sliced

1 cup sliced carrot

Lemon zest

Dash red pepper flakes

Cook until tender over medium heat

Add 2 T cooking sherry

1 c veggie broth

Juice from 1 Lemon

Fresh thyme – 3t

2 cans garbanzo beans drained & rinsed

Salt & pepper

Heat through

Mix in 1c coarsley chopped spinach leaves

THIS even looks healthy! yum!

Serve quinoa topped with scoop of topping, fresh lemon & pine nuts

step 1… drop some quinoa in bowl…& be happy

step 2- add the veggies! …& be happier!

addsome fresh thyme, pine nuts & some lemon & enjoy!

Make it a great night!❤️

Taco Tuesday! The Best Quinoa Veggie Tacos with Cilantro Mayo Salsa and Broccoli Slaw! GF

By GlutenFreeHolly

On May 12, 2015

In Gluten free

Tacos are a family favorite… Veggies sometimes yes… And sometimes no. Creativity definitely helps and presentation never hurts! Tonight I’m making quinoa based veggie tacos with a broccoli slaw and cilantro mayo salsa. Guacamole and homemade corn tortillas finish the meal (see prior blogs for the recipe). I haven’t made this before, so in total, it took me a little over an hour (but I did the laundry, too and was listening to music and goofing off, in general) I think it could be faster with a recipe and plan in place!

Slaw

3 cups Broccoli slaw – I bought organic premix, but just matchsticks of Broccoli, cabbage & carrot

Process the following:

1 cup cilantro

1 cup mayo

Juice of 2 limes

Dash salt

1 t mustard (any)

3 cloves garlic

Once smooth, mix about half (other half see below) into the broccoli slaw. Done!