I know that you won’t believe me, but I SWEAR I have tons of recipes coming soon. I’ve been busy with my gluten free experiment and baking up a storm and am almost ready to share some of my results. I’ve made a great gluten free pizza crust which also works to make gluten free cinnamon quinoa bites. (The boys couldn’t tell the difference!) I also have a seed filled gluten free sandwich bread that is actually pretty darn good! (What I won’t be sharing is the brick that is sitting in my refrigerator right now. Does anyone need a door stop?)
I had hoped to get organized this week but I’ve had a couple of delays. It’s been storming here and we were actually without power and internet yesterday. (Sadly, I think I was more upset about the internet.) Oh, and my favorite author of silly novels came out with a new book, so of course that was a priority.
Anyhow, look for some more gluten free recipes (as well as my normal quinoa recipes) starting next week!
Today’s recipe – the next installment in my Quinoa +5 series - is a perfect example of multifunctional recipes! Not only is it a fantastic quinoa side dish, but it also works great added into wraps, tacos or even as a slaw on sandwiches. I actually enjoyed this in all four ways, but I must confess that the sandwich was accidental. It only happened because I used all of my greens making salad jars. (Salad jars are all the rage on Pinterest. Have you tried them? Don’t they ROCK?)
I didn’t want to steal from the jars I’d spent so much time making and HATE any type of sandwich without vegetables. I must say, it worked very well as a sandwich slaw!
If you are following an oil free diet, you can make this with chia gel, otherwise most any oil (other than coconut) will do. I ended up using olive oil because I’d tapped my chia seed supply making salad dressing (for those rockin’ salad jars) and hadn’t made it to Whole Foods to restock. One thing you should remember if you make it with chia seeds is that you will be able to see them, so if you are concerned about picky eaters you should keep that in mind.
- 1 1/2 cups cooked quinoa
- 6 medium carrots, peeled and shredded
- ½ cup cilantro, chopped
- ¼ cup water mixed with 1 ½ teaspoons chia seeds (or ¼ cup olive oil)
- 3 tablespoons lime juice
- 1 jalapeno, seeded and minced
- If using chia gel instead of oil, combine water and chia seeds in a small plastic container with a lid. Shake well. Allow to sit for 15 minutes, or until a thick gel forms.
- In a medium bowl combine quinoa, carrots and cilantro.
- In a small bowl, combine chia gel or olive oil, lime juice and jalapeno. Stir until well combined and salt and pepper to taste. Toss with quinoa and carrot mixture and serve. Note: Depending on the size of your carrots and how much dressing you like, you may need more or less of the oil/chia and lime juice dressing. Adjust accordingly. If you would like a little more heat top with a little hot sauce.
12.9 g Carbohydrates, 2.2g Protein, 0 mg Cholesterol, 43 mg Sodium, 2.9 g Fiber, 3.1 g sugars