Category Archives: Side Dish

Quinoa Salad with Oranges, Olives and Almonds

magazineOne of my favorite magazines is Cook’s Illustrated.  If you love cooking or are learning how to cook, this is a must-have magazine for you to read.  They take a recipe and remake it many ways until they find the perfect cooking technique.  This month’s magazine talked about the Secret to Great Rice Salad.  I love a good rice salad, especially since it is gluten free.  But, I also love a good quinoa salad.  I have adapted one of their rice salad recipes to a quinoa salad recipe.  This salad would be great served any time of year. 

3 Tablespoons olive oil
1 garlic clove, minced
1 Tablespoon juice from a small orange
1 teaspoon grated orange zest
2 teaspooons apple cider vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
3 cups cooked quinoa
1/3 cup chopped pitted green olives
2 medium oranges, cut into segments
1/3 cups slivered almonds
2 Tablespoons fresh oregano leaves, minced

Stit together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl.  Combine cooked quinoa, olives, oranges, almonds and oregano in a large bowl.  Drizzile oil mixture over and toss well to combine.  Let stand 30 minutes to blend flavors and serve.  Can be made ahead of time and stored in the refrigerator for 3 days.

If you are looking for more quinoa recipes, make sure to register for the 2009 Gluten Free Cooking Expo.  We have a special session just on quinoa.


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Filed under GF Recipes, GFCF Recipes, Quick and Easy Recipes, Side Dish, Summer GF Recipes, Vegetarian

Shrimp and White Bean Salad

This is a delicious cold salad that is healthy and beautiful.  It is perfect for serving 2 people.   Double or triple the recipe for more servings.

2 T olive oil
2 cloves garlic, minced
1/2 tsp fresh rosemary, crushed
6 oz. shrimp
1/4 cup chicken broth
1 can unsalted white beans, drained and rinsed
2 tsp fresh lemon juice
1 scallion, thinly slice, green parts only

To prepare: 
Heat oil over medium heat in a medium skillet.  Add garlic and rosemary and cook until fragrant, about 1 minute.  Add shrimp and cook until pink and opaque.    Add broth, cover and lower heat.  Simmer until shrimp are cooked through, about 4 more minutes.

Remove shrimp with slotted spoon.  In large bowl, toss shrimp, beans and lemon juice until mixed well.  Refrigerate until cool.  Add scallions and serve.

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Filed under Entrees, GF Recipes, GFCF Recipes, Quick and Easy Recipes, Side Dish

Garbanzo Bean Salad with Lemon Dressing

This delicious summer salad can be served anytime of the year.  My kids think these legumes are fun to eat and they love the nutty flavor.  Garbanzo beans are a great source of protein and both soluble and insoluble fiber.  You can purchase garbanzo beans (chickpeas) in cans or dried.  lemon

For the Salad:
2 13 oz. cans garbanzo beans, drained and rinsed
2 medium sized tomatoes, diced
4 green onions, thinly sliced
1 green pepper, diced
4 Tablespoons fresh parsley, chopped

For the Dressing:
 3 Tablespoons fresh lemon juice
2 garlic cloves, crushed
4 Tablespoons olive oil
1 teaspoon lemon zest
salt and pepper to taste

Prepare and combine all of the salad ingredients in a large bowl. 

Combine the dressing ingredients in a container with a lid and shake thoroughly.  Salt and pepper to taste.  Pour the dressing over the salad and refrigerate for 1 hour, allowing the flavors to combine well.

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Filed under GFCF Recipes, Italian, Kid Friendly Recipes, Quick and Easy Recipes, Side Dish, Summer GF Recipes, Vegetarian

Citrus Salmon with Cilantro and Grilled Vegetables

Perfect for a nice summer night!  If you don’t want to make the marinade, use a citrus vinaigrette salad dressing.salmon with grilled vegs


1/2 cup orange juice
4 Tablespoons lime juice
2 garlic cloves, crushed
2 teaspoons GF soy sauce
1 pound salmon filet
1 teaspoon each, fresh cilantro, mint and chives (chopped for garnish)

Mixed Grilled Vegetables
1 medium sized zucchini, diced
1/2 red onion, diced
1/2 red pepper, diced
1 cup broccoli florets
3 Tablespoons olive oil
small handful of fresh cilantro, mint and chives, chopped
salt and pepper to taste

In advance, mix citrus juices, garlic and soy sauce, together in a bowl.  Pour into a large ziploc bag with the salmon and refrigerate for 3-8 hours. 

Turn grill on medium heat. 

You can grill the veggies and fish at the same time so they are finished at the same time.

Toss vegetables with oil and salt and pepper.  Place in a grill pan and grill over medium heat.  Stir occasionally.  When tender, approximately 10 minutes, add fresh herbs.  Remove from heat.

Remove salmon from bag and allow excess liquid to drain off. 

Take a 12″x12″ piece of aluminum foil and spray with non-stick spray.  Place salmon on foil and place over medium heat for approximately 10 minutes, or until salmon is cooked through.  Sprinkle herbs on top for garnish.

Serve with lime wedges.

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Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Side Dish, Summer GF Recipes, Uncategorized

Avocado and Citrus Salad

avocadoThis is a delicious salad when served as a side dish to grilled meat or fish.  Very nice any time of the year, especially during summer when you have fresh herbs from the garden.  I served this with grilled vegetables and grilled turkey Italian sausage. 

Serves 4 as a side dish

1 ripe avocado, sliced into bite sized pieces
1/4 red onion, cut into very thin 1″ slices
juice from 1/2 lime
2 teaspoons orange juice
1 teaspoon balsamic or apple cider vinegar
1 Tablespoon olive oil
1/4 cup fresh herbs, chopped (we use basil, oregano, thyme, mint)
salt, to taste

Slice avocado and onions and add to a serving bowl.  Click here to see a video on how to choose and cut an avocado.  Toss avocado and onion in the liquids.  Sprinkle herbs and salt to taste.  Mix and serve chilled.


Filed under GF Recipes, GFCF Recipes, Quick and Easy Recipes, Side Dish, Summer GF Recipes, Vegetarian

GF Fried Zucchini

I was at the Thrive Allergy Expo last month and the very nice men from Choice Batters gave me a box of thier GF batter to try.  I have had it sitting on my shelf for a few weeks and today it was rainy and cold outside.  My kids wanted to “cook” and we had the choice of making dried apples or fried zucchini.  The fried zucchini won – and what a treat it was!

When you open the box of Choice Batters, it smells like celery seeds.  At first I thought we were going to fry apples, but the strong celery scent made me think I should fry a vegetable first.  Wrong – apples would have been delicious too.  The scent does not transfer when you are frying and I think this would be delicious on apples or pears.

To make the batter, I mixed 1/2 cup of the batter mix with 1/2 cup cold water.  It was very thick and adhered well to the zucchini slices.  I poured some canola oil in a saucepan (I was soaking my frying pan or I would have used it) and heated the oil.  We added the zucchini and for the first time in a very long time I enjoyed fried zucchini again.

My kids (very honest critics) both let out a big YUMMMM!  I can’t emphasize how much they liked this treat.  Not that we are going to be frying things daily, but it is so nice to know that we could have a “normal” fried food item again.  I can’t wait to try to make fried chicken!  Stay tuned…

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Filed under Kid Friendly Recipes, Products, Quick and Easy Recipes, Side Dish, Vegetarian

Beet Salad with Lemon Oil and Fresh Herbs

beetsI never liked beets until 5 years ago.  For some reason I decided to try them again when we were at a picnic.  Ever since, I have been hooked! 

I roast them, make beet chips and frequently make beet salad.  Here is one of my favorite recipes.

Chop the greens off the top of the beets, leaving two inches of greens.  Place the beet(s) in boiling water for approximately 10 minutes.  Remove from the boiling water and place in ice water to stop the cooking process.  When cool, use a pairing knife and remove the peel.  You might want to wear rubber gloves so your hands don’t turn pink. 

Slice the beets thinly with a knife or a mandoline slicer.  To approximately 1 cup of sliced beets, add 1 Tablespoon lemon oil, 1 teaspoon balsamic vinegar, 1/4 cup of your favorite fresh herbs and kosher salt to taste.  Mix together and serve cold or at room temperature.

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Filed under GF Recipes, GFCF Recipes, Quick and Easy Recipes, Side Dish, Summer GF Recipes, Vegetarian