Gluten Free Healthy Food

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe Main Course  Salad  Alternative Grains  American

Ingredients 1 cup quinoa 2 cups vegetable broth tahini sauce: 2 tbsp. tahini 1 tbsp. olive oil 3 tbsp. water juice from one lemon 2 tsp. agave nectar 2 green onions, diced freshly ground pepper zest from one lemon 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1 large carrot, cut into matchsticks 1 heirloom tomato, sliced, de-seeded and lightly salted, cubed 1/2 sweet red pepper, diced 1/4 avocado, cubed lemon olive oil, to drizzle, optional sesame seeds salt to taste Directions Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt. Notes Good the next day as well!

Rating:  9 Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks! Recipe ID:  1456 Added:  September 16, 2009 Last Modified:  September 17, 2009