Tomato Basil Quinoa

I know it has been a while since I have made a post.  #1 - our lives were crazy so I took a break from life, & #2 - I have made a lot of simple summer recipes without a recipe and need to keep better track of what I use!  I love summer for that very reason.  This is the time of year we get to eat a lot of yummy salads and pastas with garden fresh vegies and herbs.  When I think of summer, I think of quinoa.  Quinoa with fresh vegetables, herbs, light, healthy, filling, and yummy.  Even my husband likes my quinoa salads.  I was trying to use up my garden vegies and this combo came to me.  I knew it would be good, like a twist on a caprese salad, or a tomato, cucumber salad, or something like that.  I tried to measure the best I could, but please adjust according to your taste buds.  Make this soon while everything is so fresh.   Hope you like it!  So simple, so fresh, so good!

Tomato Basil Quinoa
2 c. prepared quinoa(cooked in chicken/vegie broth)
I cook my quinoa in my rice cooker according to the white rice setting.  It always comes out perfect!
2 diced tomatoes
1 diced cucumber
2 T. olive oil
1/4c. + crumbled feta cheese(this takes it up a notch)
2-4 T. freshly chopped basil
salt and pepper, to taste

Prepare the quinoa according to whatever method you prefer.  In a medium bowl, place in tomatoes and cucumbers and drizzle with olive oil and a little salt and pepper.  Add the feta cheese and then add the warm quinoa(it tastes great when the warm quinoa slightly melts the cheese, infusing everything with flavor).  Sprinkle with fresh basil and toss.  Add any more salt, pepper, or whatever ingredients you feel like.   

This is linked to Linda's Gluten free Wednesdays and Tessa's Allergy Free Wednesdays.  Check out all the great recipes, they are great resources!

Chicken Wontonless Salad

I used to be one of those people who had to have something crunchy on my salad - croutons, wontons, chineese noodles, chips, etc.  Over the years I guess I have come to appreciate a salad for other reasons other than the unhealthy ones.  I love the dressing on this salad, it looks pretty boring, and if I just saw the recipe I wouldn't have tried it.  However, my good friend made it, and I was hooked after one bite.  It is mild, yet tasty, and very easy to whip up.  As like all my recipes, adapt this to your desires and portions and enjoy!

Chicken Wontonless Salad

2 chicken breasts, marinated in equal parts sugar and gf soy sauce(1/4 c. each), then baked at 350 until done(25 min) and diced

3 hearts of romaine, chopped

6 green onions, chopped

2 sm. cans mandarin oranges, drained

almonds

sesame seeds

not pictured, but would have added if had on hand

sugar snap peas

bean sprouts

Dressing

2 T. sugar

1 t. salt

1/4 c. oiil

1/2 t. pepper

1 t. sesame oil

1 T. rice vinegar
Shake together your dressing ingredients and pour over your chopped salad ingredients.  Pour on dressing right before eating for best results!

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad

8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.

  Peanut Dressing

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt

1-2 t  chili powder
2-4 T water

Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.

Frog Eye Salad - the only gluten free version I have ever seen!

I don't know the real name of this salad, but at our house it is known as Frog Eye Salad.  The original recipe uses a type of pasta that looks like frog eyes(aceite de pepe).  My oldest daughter loves this salad and I still remember the first party we attended after she went gluten free and they were serving this salad.  I took one look at her and there were huge tears in her eyes, she was heart broken.  She thought she would never again eat her favorite dish.  I was determined to figure it out.  I racked my brain with a replacement for the pasta and remembered my neighbor making a food storage dish, similar to this, out of wheat.  The wheels began turning and I started experimenting.  First, millet.  Decent, but I knew I couldn't stop there.  I needed something a little bigger with a little less flavor - sorghum.  Second, sorghum, Jackpot!  My solution might sound strange, but it works for us and my daughter looks forward to it every time we have it, plus it is healthier. I know sorghum might be hard for some of you to find.  I buy it in bulk and grind it myself.  If you don't have sorghum, give millet a shot, or experiment with with another grain.  Let me know what works, or doesn't work, for you!  The key is to cook it until it is soft.  I usually only make half this recipe, it makes a lot!

Frog Eye Salad

Presoak 2 c. sorghum(overnight) and then boil it like pasta, for about an hour(until it is soft). 

¾ c. sugar

2 T. corn starch

½ t. salt

1 can pineapple tidbits

1 can crushed pineapple

2 eggs, beaten

4 t. lemon juice

2 cans mandarin oranges

4 c. coolwhip

1 c. pineapple juice (reserved from can)

In a small bowl combine sugar, starch and salt, then whisk in pineapple juice.  Transfer to a pot and add in eggs, stirring constantly over medium heat.  Bring to a boil and remove from heat.  Stir in lemon juice and let cool.  When cool, combine with grain(or pasta).  Best if you let it sit over night, or for a few hours, in the fridge.  This gives the grain time to really soak up some sauce.  Before serving, add drained fruit and stir in coolwhip.  Keep refrigerated.

Chicken Taco Salad

I was so excited to see that Linda is hosting create a salad this month for her gluten free challenge.  Check out all the yummy recipes.  This is one of my all time favorite salad recipes - hope you like it, too!  The recipe is for a huge amount, I usually do about 2/3 the amount (about 2 of everything), but do whatever works for your house!

Chicken Taco Salad

2-4 chicken breasts

Marinate in 1 c. honey, 1 c. gf soy sauce and garlic)

Bake 350 for 25 m.  Cool and dice or shred

3 cans black beans

3 cans white corn(I use frozen)

2 cucumbers

2 avocados

3 tomatoes

3 peppers – red, green and yellow

1 red onion                                          1 pkg. homemade ranch dressing

4-5 fresh limes                                  1-2 heads lettuce

3 T. rice vinegar                                 1 bag lime tortilla chips

Dice and mix together.

Layer:  chips, lettuce, veggies and dressing!

Cabbage Salad

I'm sure most of you have had the glutenous version of this salad.  It is called many names:  Oriental Salad, Cabbage Salad, etc.  This was the one salad my husband really liked to eat and now he couldn't eat it.  After going gluten free I figured it wouldn't be any good without those crunchy ramen noodles, and how could I make the dressing without the flavoring packet?  So, years later, I finally got around to changing the recipe.  Maybe it is because we haven't had the original salad for so long but it turned out quite good, and a whole lot healthier than the fattening, MSG laden ramen noodles(which I do love).  If you like chicken, or almonds, or onions, add more or less of whatever you like - this salad can't be ruined.  It is best if it can sit before consumption so the dressing can really soak in.

1 small cabbage, sliced

6 gr. Onions, chopped

2 T. sesame seeds

1-2 Chicken breasts, cooked and cubed

Almonds(optional)

½ c. oil

1/3 c. white vinegar

3 T. sugar

2 T. chicken bouillon(the Organic Better than Bouillon Paste from Costco works great!  If you use something else, just make sure it is well dissolved)

Mix together cabbage, onions, seeds, chicken and almonds.  In a small bowl combine remaining ingredients, mix or shake until dissolved.  Pour dressing over salad and let sit before eating.