A few months ago I announced I’m vegan now and trying my hardest to eat gluten free as well. I’m not going to lie, it’s been a rough four months trying to completely re-educate myself about healthy and safe foods, in addition to incorporating the changes into my family’s meals.
Surprisingly, eating vegan has been so much easier than eating gluten free. But trying to find something to eat that’s both gluten free AND vegan?
It feels like mission impossible, so I’ve been doing a lot of experimenting at home to come up with recipes my whole family will eat. I’m trying new recipes all the time, trying to find a handful of new standbys for my kiddos.
There’s a lot of trickery involved. Wizard hats and magic spells and whatnot.
One of my most recent meal successes was a gorgeous, yummy gluten-free quinoa salad with dates and oranges and general deliciousness. I found a recipe I liked and used it as a guideline, adapting it to make it my own.
Magical things happened in my kitchen that day.
You won’t feel deprived for even a second eating this gluten-free dinner salad. In fact, I’ll bet you’ll ask for seconds.
Here’s how to make your wildest gluten-free dreams come true.
ingredients for gluten free quinoa salad:
- 1 tsp olive oil
- 3/4 cup yellow onion
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 tsp salt
- 1 cup fresh orange slices
- handful of cooked almonds
- 5 dates, chopped
- 6 stalks of cooked/cooled/sliced asparagus
- 1 T lemon juice
- 1 T olive oil
- 1/4 tsp salt
- 1 garlic clove, minced
Add a tablespoon of olive oil to a nonstick pan on medium heat on a stove. Add the chopped onion and saute until brown. Add uncooked quinoa and saute for about 5 minutes. Add 2 cups of water, 1/2 teaspoon salt, and bring to a boil. Cover with a lid and reduce heat, simmering for approx. 15 minutes. When it all looks cooked remove from heat and let it stand for 15-20 minutes.
While the quinoa is cooling, roast almonds in a cast iron pan over medium to high heat using olive oil to coat the nuts. Stir every minute or so until almonds are completely browned.
Once the quinoa mixture has cooled, transfer quinoa to large bowl: add sliced/chopped orange, sliced asparagus, dates, almonds.
You can eat the quinoa salad the way it is at this point, or you can make a delicious dressing to go on top. I recommend the dressing, it’s pretty scrumptious.
For dressing: combine lemon juice, olive oil, salt, and garlic clove. Toss over quinoa salad until combined.
That sound you hear? It’s your stomach telling you to make some quinoa salad tonight.
— Udi has created a Gluten Free living community, you should head over and check it out. Lots of good stuff there. What do you think? When was the last time you tried something new in the kitchen? —
This is the part where it gets fun for you:
For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps: