CULINARY CROSSROADS

THIS DINNER IS A CULINARY CROSSROADS....WHERE "GLUTEN FREE" MEETS "HEALTHY" AND TOGETHER THEY CREATE "YUMMINESS!" GRILLED CHICKEN, PARMESAN ROASTED CAULIFLOWER, AND KALE CHIPS SERVED OVER QUINOA WITH PIGNOLIS, CRANBERRIES AND PEAS. I THINK HUBBY IS GOING TO BE HAPPY! EVEN MY BOYS ATE SOME! THERE'S A LITTLE EXTRA IF SOMEONE OUT THERE WANTS A LITTLE SNACK! ♥ ♥ ♥

RECIPE AS I CREATED & MADE IT:

1. QUINOA

BRING 1C. QUINOA AND 2C. WATER TO A BOIL. COVER AND SIMMER 15 MINUTES. COOL. ONCE COOLED, ADD THE JUICE OF 2 LEMONS, HANDFUL FROZEN PEAS AND 2 MINI BAGS OF DRIED CRANBERRIES AND AS MANY PIGNOLIS AS YOU LIKE. POUR ON APPROX 1/2C. EXTRA VIRGIN OLIVE OIL. ADD SALT AND PEPPER TO TASTE. COVER WHILE PREPARING THE NEXT STEP.

2. ROASTED CAULIFLOWER

CHOP 1 HEAD CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.

3. KALE CHIPS

RIP UP SOME KALE LEAVES (JUST A HANDFUL), TOSS WITH EVOO AND SALT & ADD TO THE CAULIFLOWER FOR THE LAST 10 MINUTES OF COOKING.

4. GRILLED CHICKEN

I HIGHLY RECOMMEND BELLS AND EVAN CHICKEN BREASTS. THERE IS A SIGNIFICANT DIFFERENCE IN THEIR TASTE!! BUY THICK CUTLETS AND POUND THEM (TRUST ME, THIS ANNOYING STEP IS WORTH IT!!!) PLACE IN A ZIPLOC WITH 4T. GLUTEN FREE TAMARI, 2 T. SESAME OIL, 1T DRY SHERRY, 1 TSP CORNSTARCH, PINCH SALT. LET MARINATE 10-15 MINUTES. PREHEAT OILED GRILL PAN ON HIGH-GRILL BOTH SIDES UNTIL COOKED THROUGH. WRAP IN FOIL TO COOL. ONCE COOL, SLICE ON AN ANGLE.

SERVE THE CAULIFLOWER, KALE AND CHICKEN ON TOP OF THE QUINOA!!!