Maple Kale Salad with Quinoa and Pear

This has become one of my favorite fall salads.  It is super easy to throw together for a quick weeknight meal or even to pack up for a few days of lunches.  The flavors come together nicely and it is a lot heartier than it looks.  It is gluten and dairy free as well as vegetarian.

Makes four main course servings or 6-8 side dish servings.

Ingredients:
1 cup quinoa, cooked
1 Large or 2 small lacinato kale bunches, washed, dried and chopped in 1 inch pieces
1 Large ripe pear, washed, stemmed and cored, cut into pieces
1 Cup chick peas, rinsed and drained
4 Tablespoons fresh chopped parsley
1/4 Cup of chopped walnuts or pecans

For the dressing (these proportions are rough):
6 Tablespoons extra virgin olive oil
4 Tablespoons  balsamic vinegar
1-2 Tablespoons pure maple syrup
Sea salt and fresh ground pepper, to taste

Instructions:
Cook the quinoa as directed (I like to make this ahead to save time).  Fluff with a fork and dump it into a large salad bowl.  Add the kale, pear, chick peas, pecans or walnuts and  parsley to the quinoa and toss to combine.  Whisk together the ingredients for the dressing, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Basil Watermelon & Cucumber Salad

This light, easy, and healthy salad is perfect for a hot summer day.  The flavors come together amazingly.  It is a hit with both adults and kids alike! I like to refrigerate it and serve it very cold.  It is dairy and gluten free.

Serves 8

Ingredients:
4-5 Cups seeded watermelon, cubed (or 1/2 a medium sized watermelon)
2 English cucumbers, halved lengthwise, seeded, and sliced
6 Green onions, chopped
1/2 Cup fresh basil (or mint), chopped
1/8 Cup olive oil
1/8 Cup balsamic vinegar
Salt and Pepper to taste

In a large bowl combine the watermelon, cucumbers, onion, and basil.  In a small bowl whisk the oil, vinegar, salt, and pepper.  Pour over watermelon mixture (you may not need to use all of it) and toss until coated.  Serve immediately or refrigerate up to 1 day.

My favorite (gluten-free) things

Some friends and family have been telling me to post some of my favorite grocery store items on my blog.  I resisted because I made this blog to post recipes, but then thought - what the heck.  It is my blog and I can do whatever!  So by request, here is my typical grocery list for tried-and-true gluten-free items (and believe me, I have tried A LOT).  I try hard not to buy anything that is highly processed since gluten-free foods seem to be more processed versions of the gluten version with more sugar, fat, and unrecognizable ingredients, but it is hard not too when I am really craving something.  This list is definitely not exhaustive, so feel free to check back.  I will update this post often.  Please do share your favorite gluten-free products with me as well!

Grains, Beans & Cereal:
Mesa Sunrise Cereal by Natures Path
Buckwheat Wildberry Frozen Waffles by Natures Path
Bob's Red Mill Organic Creamy Buckwheat Cereal
Erewhon Organic 100% Whole Grain Cereal
TruRoots Sprouted Bean Trio
Trader Joes steamed lentils (add some vinegar and oil and some chopped raw veggies and you have a meal)
Glutenfreeda instant oatmeal (great for travelling!)
Canyon Bakehouse 7-grain and raisin bread
Rudi's breads
Bionaturae penne pasta
Quinoa
Millet
Polenta

Flour:
Pamela's all-purpose flour
Buckwheat flour (I usually mix this (50/50) with the Pamelas for quick breads, cookies, pancakes, etc.)
Cup4Cup Gluten-Free Flour (expensive, but so worth it!), great for baking

Snacks/treats:
Anything from Mariposa bakery
Wow Baking Company baked treats
Lara bars
Kind bars - the nuts and spices line are all less than 5 grams of sugar!
The Good Bean chickpea snacks
Crunchmaster multi-seed crackers
Blue Diamond Artisan Nut-Thins
Blue Diamond Pecan Nut-Thins
Late July Gluten-Free Chips

White beans and kale in tomato sauce

This recipe came about when I had some leftover kale and tomato sauce in the refrigerator and needed to use them up.   This may be one of the easiest meals or snacks to make and is cheap, healthy and yummy to boot!  These ingredients may already be in your own kitchen.  The dish is great on its own (and gluten-free!), but could also be served over a pasta, other grain, or even toasted bread. 

Serves 2-4

Ingredients:

1 large bunch of kale coarsely chopped and stemmed  (I like lacinato for this recipe)

1 can or 1 3/4 cups of cannellini or great northern beans, cooked

Half a jar or 8 oz of favorite marinara or tomato sauce

Red pepper flakes

Grated parmesan cheese, optional

1-2 Tablespoons olive oil

Heat olive oil in large skillet, medium heat.  Add kale and stir frequently until it just begins to wilt.  Add beans and marinara and mix well.  Heat through and serve or save/freeze for later.  Sprinkle with red pepper flakes to taste and garnish with parmesan cheese if desired.    It is that easy! 

Mediterranean Quinoa Salad

Being gluten-free I eat a lot of quinoa, I mean A LOT!  One of my favorite creations was inspired by an orzo salad that my Aunt Susan always made.  I loved this salad and missed it once I became gluten-free so I created a version of my own with a few minor changes.  I make this at least once a month.  It can be served as a side dish or as a light main course.  If you are looking for something a little hardier as a main dish, adding some garbanzo beans may do the trick.  I usually eyeball the ingredients and used estimates below.  Feel free to dial up or down slightly on the measurements.  This time I am actually including my own picture too.

Serves 6

Ingredients:
1 1/2 cups cooked quinoa (I use golden for this recipe)
1 1/2 cups chopped raw spinach (if basil is in season I do half basil, half spinach)
1/2 cup diced raw red pepper OR roasted red pepper (again depending on season)
1/2 of a red onion diced
1/3 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
1/3 cup crumbled feta cheese (optional)
1/4 cup pine nuts
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper to taste

Combine all ingredients.  Toss to combine.  Tastes best served cold and even better served the following day!