TROPICAL COCONUT QUINOA SALAD

1. Make quinoa according to package directions. I use 1c. quinoa/2c. water-bring to a boil and then simmer covered until cooked.

2. Drizzle olive oil on your quinoa along with 2T. coconut oil, salt & pepper to taste.

3. Chop up and stir in mangoes, cherries, pineapples, scallions

$. Top with umbrellas and feel like you're on vacation!

QUINOA!

QUINOA FOR THE WEEK!

WHEN MAKING QUINOA, WHIP UP A DOUBLE BATCH FOR DURING THE BUSY WEEK! PERFECT FOR LUNCHES, DINNERS & SIDE DISHES!!!! ♥

BRING 2C. QUINOA AND 4C. WATER TO A BOIL. COVER AND REDUCE TO A SIMMER ABOUT 12-15 MINS UNTIL WATER IS GONE. WHEN DONE, ADD OLIVE OIL TO LIGHTLY COAT, JUICE OF 3 LEMONS. ADD SALT AND PEPPER TO TASTE. ADD IN DRIED CRANBERRIES, SLICED SCALLIONS, CASHEWS OR NUTS OF YOUR CHOICE. I ALSO ADDED GOJI BERRIES! ADD WHATEVER U LIKE!!!!! STIR AND REFRIGERATE FOR THE WEEK!!!

QUINOA IN FRICO CUPS

Quinoa Salad served in Edible Parmesan Cheese Cups!

Preheat the oven to 375 degrees F.

For the Parmesan Frico Cups:

Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese. (GIADA'S RECIPE)

RASPBERRY LIME QUINOA

GLUTEN FREE FRIDAY CONTINUES WITH A SAVORY DISH PERFECT FOR A SUMMER NIGHT....THE QUINTESSENTIAL QUINOA TOPPED WITH A RASPBERRY LIME VINAIGRETTE, PIGNOLI NUTS & FRESH RASPBERRIES. SERVE IT IN A SUNDAE GLASS & YOUR KIDS WILL LOVE IT, TOO! HOW DO YOU LIKE YOUR QUINOA??????????? TELL US, TELL US!

Cook 1c. quinoa according to package directions. Coat generously with mixture of 1/2c olive oil, juice of 2 limes, and 2-3T raspberry jam. Add slowly (may not need it all) Add salt, pepper, pignolis, dried cranberries and fresh raspberries!

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!!!

QUINOA

FOR QUINOA LOVERS!!!

CALLING ALL QUINOA LOVERS...TRY POURING ON SOME RASPBERRY VINAIGRETTE ALONG WITH SOME PEAS, PIGNOLI NUTS, CORN & DRIED CRANBERRIES! IT DOESN'T GET EASIER THAN THAT....AND SO DELISH & HEALTHY, TOO!!! ♥

HONEY MUSTARD QUINOA SALAD

TIME FOR SOME HONEY MUSTARD QUINOA SALAD WITH ALMONDS, ROASTED CAULIFLOWER, DRIED CRANBERRIES & GRAPES!
RECIPE HOW TO
COOK 2 CUPS QUINOA ACCORDING TO PACKAGE. THIS WILL MAKE A HUGE AMOUNT FOR A WEEK FULL OF LUNCHES AND/OR SOME DINNER SIDE DISHES. LET IT COOL AND POUR ON HONEY MUSTARD DRESSING. I USED 1/2-3/4 OF THE ENTIRE BOTTLE.

ROAST 2 HEADS OF CAULIFLOWER (FOLLOW THIS RECIPE): CHOP 2 HEADS CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.

TOSS IN CHOPPED ALMONDS, DRIED CRANBERRIES, SLICED GRAPES AND ANYTHING ELSE YOU HAVE ON HAND THAT SOUNDS GOOD!!!

QUINOA FRIED RICE AND SALMON!

QUINOA FRIED RICE.

BOIL 2C. WATER AND 1C. QUINOA. LOWER TO A SIMMER AND COVER ABOUT 15 MINS. HEAT SOME OIL-I USE DARK SESAME FROM TRADER JOES. ADD EGGS AND COOK TO SCRAMBLE. I USED 4! THEN ADD YOUR VEGGIES OF CHOICE LIKE PEPPERS, BROCCOLI. DUMP IN YOUR COOKED BROWN RICE AND ADD LOTS OF TAMARI SAUCE (OR SOY) SO EVERYTHING IS GENEROUSLY COATED! VOILA!!!

SALMON, TOP EACH PIECE WITH SALT, PEPPER, PATS OF BUTTER AND FRESH DILL. BROIL 12-15 MINS.