Gluten-Free Blueberry Pancakes

It is a tradition at our house to make pancakes on Sunday mornings before heading out to the Temescal farmers market.  It is a family affair.  I make up the mix and Kevin usually handles the production on the griddle.  Over the years I have tried to perfect my gluten-free pancake recipe so that they are fluffy (pretty much never gonna happen the way wheat based pancakes are), fairly healthy, and yummy enough that Charlotte would eat them.  This is the tried-and-true recipe that I came up with.  We usually add blueberries, but a couple of smashed up bananas or handfuls of chocolate chips are pretty fantastic too.  If you want to make this vegan, just replace eggs with your preferred egg replacement.

Serves 4-6

Ingredients:
1 Cup Gluten-Free Baking Mix (my favorite is Pamela's)
1/2 Cup Buckwheat Flour
1/2 Cup Coconut Flour
1/2 Cup Flax
2 eggs
2 1/2 Cups Water
1 T Coconut Oil (plus more for spreading on griddle pan)
1 1/2 Cups Blueberries (fresh or frozen, defrosted and drained)

Add all dry ingredients, add eggs, oil, and water and mix until there are no visible, fold in blueberries. The batter should not be too thick or think - add more water if necessary. Meanwhile, heat up griddle on the stove and grease with coconut oil.  Use a soup ladle to pour pancake batter onto griddle.  Flip when bubbles are present and remove from griddle when both sides are slightly browned.  Continue making pancakes until batter is gone.  Serve immediately with your favorite topping.  We like ground almond flour and maple syrup.  These can also be reheated the next day or throughout the week - I usually toast them up as they can get a little soggy in the refrigerator.  Enjoy!

Stephanie's Daily Smoothie

Ever since I got a Vitamix a few years back, I have been making green (or purple) smoothies for Kevin, Charlotte, and I every morning.  Trust me, this blender is well worth the cost!  It is amazing.  Kevin and I agree that drinking one of these each morning has made a difference in how we feel.  It gets our day off to a great start and it is a ritual we can't do without now.  It isn't a breakfast replacement for us, but more of a pre-breakfast.  I also think sometimes it is the only way we get any vegetable into Charlotte's system at all.  She is getting better at eating them, but she is still very limited.  She LOVES her morning smoothie.  Here is my general smoothie recipe.  I have noted where you can swap in/out ingredients depending on what is in season or what you have on hand.  I do a lot of prep as soon as I get home from the farmers market or grocery store so it doesn't take me more than 3-5 minutes to throw the smoothie together in the morning.

Serves 2-3 (2 small adult servings and 1 child, or probably 2 adults) If you are going to use this as a meal replacement I would double the recipe.

 Ingredients:

1/2 cup almond milk (or coconut milk, or coconut water)
1/2 cup water
3 big handfuls baby spinach (or kale, chard, or super greens)
1 medium banana
1 small handful of chopped parsley (I wash and chop a bundle and keep in container in the refrigerator)
1/2 lemon (remove seeds and peel)
1 heaping cup of frozen fruit either: blueberries, mixed berries, cherries, OR mango, pineapple, peaches, or a mix of these

Optional items if you have any of these on hand and depending on what is in season (I might do 1 or 2 of these):

6 grapes
1/2 cup of cubed melon (anything from cucumber to watermelon)
1/2 cup chopped apple or pear
handful of shredded or chopped carrots
handful of broccoli slaw (I buy this prepared already at Trader Joe's or Whole Foods)
1/4 an avocado,
2 tbsp. flax or chia seeds
1 tbsp. dried coconut (not with the berry smoothies)
1 scoop of Amazing Greens Amazing Meal

Blend thoroughly and enjoy!  I would love to hear what you put into your smoothies and your feedback on my recipe.  Feel free to leave me a comment below or reach out to me directly. I am always trying to perfect the recipes.

Peanut Butter & Jelly Oat Snacks

I make these cute little amazingly yummy snacks when I am craving a peanut butter and jelly sandwich.  I got the inspiration from a few different places, but haven't seen this exact recipe.  If you don't do peanuts or peanut butter, another nut butter will work as well.  For the batch I made below, I used almond butter. I also use an all fruit spread instead of jam to leave out any added/refined sugar.   These are dairy-free, gluten-free and kid approved too!

Makes about 9-10 1/12 inch (ish) balls

Ingredients:

3/4 cup Crunchy all-natural peanut (or other nut) butter 

2 Cup rolled oats

2 Tablespoons (heaping) fruit spread or jam of choice

3 Tablespoons ground flax seeds

1 Teaspoon vanilla

1/4 cup dried blueberries, cranberries, or raisins

Heat almond butter in microwave safe bowl for a short time to soften if it isn't already soft.  Add the fruit spread and vanilla stir to combine.  Add the oats, flax, and dried fruit and stir until all combined.  Use a tablespoon or melon baller to scoop out mixture.  Using hands form into balls about 1-1 1/2 inches in diameter.  Place on a plate and refrigerate for 30 minutes before eating or store in parchment paper lined container in the refrigerator for up to 5 days.  

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.

One Pot Quinoa with Broccoli

This recipe is super flexible and easy!  You can exchange out the vegetable (depending on what is in season), the type of cheese (or do without), the type of bean (white beans are nice too) and the type of nuts (almonds, pine, pistachio) to add.  I make this probably twice a month these days and we don't get tired of it because we are always changing it up.  You could make this with asparagus, kale, chard, baby spinach,  or arugula as the base.  I often chop up other leftover veggies that I have on hand to throw in as well (carrots, bell peppers, peas).  The recipe provided below is the one I rely on most.  It take up to about 30 minutes to throw together at the most and can last a few days in the refrigerator.  It is gluten-free and can be dairy-free if you omit the cheese.

Serves 4-6

Ingredients:
2 Cups water

1 Cup uncooked quinoa

1 Can of garbanzo beans, drained and rinsed

1 1/2 - 2 Pounds Broccoli, washed and cut into small florets

1 lemon (more if you like a lot of lemon like me!)

6 Green onions, diced 

1 Tablespoon olive oil 

3 Tablespoons chopped walnuts

1/8-1/4 cup grated parmesan cheese

Salt and pepper to taste

 Bring the water to a boil. Add the quinoa, cover, and turn the heat to low.  Let simmer for 10 minutes, then top with the broccoli and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine  the lemon juice, the lemon zest, scallions, oil, nuts, and cheese. Check the quinoa and broccoli when the cooking time is over.  The water should have absorbed, and the quinoa will be tender but firm, and the broccoli crisp tender and bright green.  You can steam longer as needed.  When done, add the quinoa and the garbanzo beans to the bowl.  Toss to combine, seasoning with salt and 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.

Baked Sweet Potatoes with Spinach, Feta, Olives, and Sun Dried Tomatoes

This recipe is super easy, amazingly yummy and surprisingly filling. It is healthy too!  Sweet potatoes are brimming with vitamin c, potassium, and beta-carotene. This dish is a great contrast of sweet, salty, and savory.  We like to make the mixture up ahead of time and let it sit in the refrigerator for a few hours to let the flavors develop.  Then you just have to bake up the potatoes and add the mixture on top. This recipe is gluten-free, grain free, and vegetarian.  Charlotte even likes it (well, minus the potato)!

Serves 4


Ingredients:
4 Medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
4 Ounces crumbled feta cheese
1 Small can (2.25 oz) black olives, chopped
2 Ounces oil packed sun dried tomatoes; thinly sliced
2 Handfuls chopped fresh spinach (or basil if in season)
1 Teaspoon dried or 4 teaspoons fresh oregano, chopped
1-2 Tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste

Preheat the oven to 400 F. Pierce each sweet potato several times with a fork. Place them directly on middle oven rack with a piece of foil on the rack below.  Bake until the sweet potatoes are easily pierced and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.  While the sweet potatoes are baking, make the topping (or make this ahead of time and let sit in the refrigerator). Mix together all remaining ingredients in a small bowl and set aside until the sweet potatoes are done.  Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Mixed Lentil Soup with Kale

This recipe is one that I have been making for years and it never gets old.  I think I have finally perfected it after making some minor tweaks over the years.  It can be made vegetarian or you could add ground sausage or dice up some cooked sausage if you like your soup with meat.  I sometimes substitute chard for the kale depending on what looks better at the market.  I hope you enjoy it as much as we do!

Serves 4-6

Ingredients:
1/2 Cup green or french lentils
1/2 Cup yellow lentils
1 Can of diced tomatoes
2 Tablespoons tomato paste
1 Bunch of kale or chard of choice, chopped
1 Medium yellow onion, chopped
5 Cups water
3 Tablespoons balsamic vinegar
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon oil of choice
Coarse salt and ground pepper
Optional:  1/2 Pound sweet Italian sausage (I like Applegate chicken sausage)


In a large pot heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. If you are adding cooked meat, I would add it a minute or two after the onion and let it brown up, if the meat is raw, brown beforehand.  Add tomato paste, oregano, and thyme; stir to combine.  Add lentils, 5 cups water, balsamic vinegar, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 25 minutes. Add kale or chard; season with salt and pepper, and cook until lentils and greens are tender, 15 to 20 minutes more.  Enjoy immediately with bread or crackers (GF of course!) if preferred.

Split Pea Soup

We should all be eating more split peas! They are full of soluble fiber and provide a good amount of protein, two B vitamins and several important minerals   They also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.  Being that October is Breast Cancer Awareness Month, I felt that this family favorite was an appropriate recipe to post.  Being high in protein and chock full of veggies, this one pot - vegetarian, gluten free, and dairy free soup is all you need to warm your soul on crisp autumn nights!

Serves 6

Ingredients:
1 Tablespoons olive oil
1 Medium yellow onion
3 garlic cloves, minced
1 Red bell pepper, diced
1 Cup carrots, peeled and sliced
1 Cup celery, diced
1 Teaspoon ground cumin
6 Cups low-sodium vegetable broth
1 Can diced tomatoes drained, no-sodium added
1 Pound dried yellow split peas, picked through and rinsed
1/3 Cup chopped fresh chives (or parsley)
Salt and pepper to taste

In a large pot, heat one tablespoon olive oil over medium-high adding onion, garlic, and cumin.  Season with salt and pepper.  Saute until onion is soft (6 minutes or so).  Add broth, 2 cups water, carrots, celery, bell pepper, diced tomatoes, and split peas, and bring to a boil.  Reduce to a simmer, cover, and cook until peas are tender and soup has thickened (30-40 min).  Season with salt and pepper to taste.  Let cool until just warm.  Transfer in batches (I do 2-3 batches in the Vitamix) to a blender and puree to your liking.  I like mine on the slightly chunky side so do not blend for very long.  Pour back into pot, reheat if necessary and serve garnished with fresh chives. Enjoy!

Summer Corn Salad Dressing

I came across a variation of this salad dressing (or sandwich spread or veggie dip) recipe in a magazine and loved how it tastes like summer.  It is super easy to make and will last about 3 days in the refrigerator.  I typically use it over a salad of some sort and my husband likes to use it as a spread for sandwiches.  It goes really well drizzled over steak or in a steak salad.

Ingredients:
1 cup fresh corn kernels (from about 2 medium sized ears)
1 clove garlic, sliced
1/4 cup oil of choice (I use sunflower)
1/2 cup grated Parmesan cheese (I usually adjust this down just a bit)
3 tablespoons white wine vinegar
pinch of salt
2 tablespoons water + more if needed
3 tablespoons chopped fresh basil

In a blender add all ingredients and blend until completely smooth.  If the mixture is too thick for your taste add water, one tablespoon at a time, and blend again.  Enjoy!

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

Healthier Nachos

Sometimes I get a craving for some greasy nachos and some beers.  When I first started dating my husband we had many conversations over nachos and beer at bars all over SF and Oakland.  We shared a love for nachos.  I can't have the beer (sigh) anymore, but I can make a healthier version of those greasy nachos at home.  I wouldn't go so far as to say they are healthy, but they are certainly healthier...and taste pretty good if I don't say so myself.  Enjoy!

Serves 2-3

Ingredients:
1/2 bag of tortilla chips (gluten-free)
1/2 cups of black beans, rinsed and drained
3/4 cup of grape tomatoes, cut in half
1/2 cup sweet corn (fresh or frozen)
2 cups or romaine lettuce, shredded
1/2 of an avocado, diced small
3/4 can of black olives
Shredded cheese of your choice (optional)
Pickled jalapenos to taste
Jar or container of your favorite salsa

Preheat oven to 400 degrees F. Puree beans in a food processor with 1/4 of the salsa. Combine until thick and chunky. Lay out chips on a baking sheet. Layer on the bean puree. Sprinkle corn, tomatoes, olives, and cheese (if using) on top. Heat in oven until the cheese melts (10 minutes or so) Remove nachos from the oven. Add lettuce, avocado, jalapenos, and more salsa if you would like.

Almost Minestrone Soup

This vegetarian soup is hearty, quick to make, and uses a lot of ingredients you will probably have on hand.  I love it served with a gluten-free crostini from Mariposa Bakery and some grated Parmesan on a cold winter night.  It is great after work since the prep is about 20 minutes at the most!  I have been using diced Pomi tomatoes in my soups lately, which come in a cardboard container (instead of a can) to get away from the BPA.  Canned tomatoes apparently are always in cans that contain BPA due to their high acidity.  The only downside is that the Pomi tomatoes are not organic.  You can never really win on all fronts!  I believe that Trader Joes uses BPA-free cans for their beans so I have been buying my canned beans from them.  I always mean to use the dried beans, but since I am always cooking in a hurry these days I always end up popping open a can.  Anyway, back to the soup.....

Serves 4-6

Ingredients:
2 Tablespoons extra-virgin olive oil
2 Large or 3 medium carrots diced small
1 Medium yellow onion, diced small
1/2 Head large or small head of green cabbage, chopped
3 Garlic cloves, minced
1 Teaspoon dried thyme
Coarse salt and ground pepper
1 Can cannellini beans, rinsed and drained
1 Can red kidney beans, rinsed and drained
1 can diced tomatoes (or one box)
4 Cups low-sodium vegetable broth
1/2 cup chopped fresh parsley
grated Parmesan, for serving

In a large pot, heat oil over medium-high.  Add carrots and onion, cook until onion is translucent (about 5-6 minutes).  Add garlic and thyme, season with salt and pepper, and cook about 3 additional minutes.  Add beans, tomatoes, cabbage, parsley, and broth.  Bring to a boil and then reduce heat, simmering until vegetables are tender (about 25-30 minutes).  Serve in bowls and add Parmesan (and crostini!) if desired.

Black Bean & Sweet Potato Tacos

This colorful and healthy recipe is one of my favorites in the fall and winter months and is not only vegetarian, but gluten and dairy free as well.  It also tastes great as tostadas or as filling in a burrito if you can handle flour tortillas.

Serves 4

Ingredients:
2 medium/large sweet potatoes peeled and cut into small cubes
Approximately 2 tablespoon olive oil
1/4 cup diced yellow or sweet onion
Juice of 3-4 limes
2-2 1/2 cups of shredded red cabbage
1-1/2 cups of shredded spinach
1 can black beans, drained and rinsed
1 avocado, diced
1 package of corn tortillas
1 teaspoon ground cumin
Salt and red pepper flakes to taste
Chopped cilantro to taste

Preheat oven to 400 degrees.  Placed sweet potatoes on a cookie sheet and toss with a drizzle of olive oil, salt, juice from one lime or so, and chili flakes to taste.  Bake in oven until potatoes are cooked through and starting to brown (about 40 min) stirring up the mixture once or twice during baking.

While the potatoes are cooking place cabbage and onion, juice from 1-2 limes, and salt to taste, into a bowl.  Toss to combine and let sit.  To cook the beans, heat a small amount of olive oil in a medium saucepan, add onions and cook until translucent (about 3 min).  Add ground cumin and stir until fragrant.  Add beans and juice from remaining lime(s).  Heat thoroughly.

Heat tortillas in microwave or on stove top and serve with a layer of slaw, then beans, then potatoes.  Top with diced avocado, spinach, and cilantro.  Serve with salsa of choice.

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! 

(Gluten-Free) Pasta with Brussels Sprouts and Mushrooms

This is one of my favorite fall/winter recipes adapted from a Martha Stewart recipe from a few years back.  Any recipe with Brussels sprouts is one for me and this one is super lemony and fresh.  You can always do this with a regular or whole wheat pasta, but with my wheat intolerance I make it with Bionaturae.  It is the only gluten-free pasta that I have found that looks, tastes, and has a similar texture to real pasta.  It holds up well and will even last for leftovers.   It isn't the cheapest gluten-free pasta, but it is worth the price to make this and other pasta dishes when I am craving it!

Serves 4

Ingredients:
1/2 Pound penne pasta (or 4 servings)
1/2 Pound cremini mushrooms, thinly sliced
2/3 Pound Brussels sprouts, trimmed and chopped or shredded
2 Garlic cloves minced
Zest from one lemon
Juice from one lemon
2 Tablespoons extra virgin olive oil
Coarse salt and ground pepper
Grated parmesan cheese (optional)

Cook pasta according to package instructions, reserving 1/4 to 1/2 cup pasta water.  Drain and return to pot.  Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium-high heat.  Add mushrooms and season with salt.  Cook, stirring occasionally, until browned.  Add mushrooms to pasta.  Reduce skillet heat to medium and add remaining oil, Brussels sprouts, and garlic, season with salt and pepper to taste.  Cook stirring often until sprouts are soft (4-6 minutes).  Add sprouts mixture and lemon zest to pasta.  Stir in enough pasta water to create a thin sauce that coats the pasta.  Add lemon juice and serve.  Garnish with parmesan cheese if desired.

Portabella Mushroom Pizza

I love this recipe because it satisfies my pizza craving, is gluten-free (good gluten-free pizza is hard to come by!) and healthier than the real deal.  It is also very family friendly, everyone can build their own!

Serves 2-4

Ingredients:
4 Portabella mushrooms (serves 2 if very hungry, 4 for a lighter meal/snack
1-2 cups of pizza or marinara sauce of choice
Cheese of choice, shredded (I like a layer of mozzarella and grated Parmesan on top)
1/4 -1/3 cup each of any or all of the following toppings, diced or chopped:  bell pepper, sweet onion, spinach, basil, black olives, artichoke hearts, or any other topping you like on your pizza
Red pepper flakes (optional)


Preheat oven by setting the broiler on low.  Cover baking sheet with parchment paper.  Remove stems of portabellas and gently run with a wet cloth to clean.  Place mushrooms belly side up on the baking sheet and spoon in pizza sauce (I like a lot of sauce!).  Sprinkle cheese and then veggies on top.  Broil in the oven on the middle rack for about 10-12 minutes.  Watch closely as broiler temperature varies.  Serve immediately.

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!