Tag: Side Dishes

Quinoa Salad (gluten-free, dairy-free)

This is easy to make and one of those dishes where you can follow my recipe exactly or add whatever vegetables your family likes.  Quick and easy.  To turn this side dish into a meal, simply add 12 ounces of flaked tuna or salmon, or cooked chicken.  If you want to add more fiber, you can add some sunflower or pumpkin seeds, or even some hemp hulls or chia seeds.  This recipe is also very easily reduced to make fewer servings.

Put in a 2 quart saucepan:

  • 1 cup plain or red quinoa
  • 2 cups water

Cover and cook on medium heat until water is absorbed, about 15 minutes.  Remove from heat and fluff with a fork before you put it in the fridge to cool.

To a 10-12 inch skillet heat:

  • 1 tablespoon olive oil

Add:

  • 1 small red onion chopped
  • 1 small zucchini sliced
  • 1 small summer or yellow squash sliced
  • 1-2 cloves of garlic depending on size
  • 1 small yellow, orange or red pepper chopped

Saute over medium heat until softened.  Put aside to cool.

Add to the pan:

  • 1/2 cup shredded carrot (I like to use the rainbow)
  • 1/2 cup diced jicama (or if you prefer apple)
  • 1/2 cup sliced snap or snow peas
  • 1/2 to 1 cup of cooked green peas
  • 1/2 cup cooked yellow or white corn

In a large mixing bowl, add the quinoa and all the vegetables.  Add 1/2 to 3/4 cup of your favorite vinaigrette and mix thoroughly.  Chill.  You may need to add more of the vinaigrette after you’ve chilled it since it may dry out as the quinoa absorbs more of the liquid.  I like to serve this on a bed of red leaf lettuce.  This recipe serves 8-10 as a side dish.

Pasta and Cheese (dairy-free, gluten-free, vegan)

Doesn’t everyone love a good pasta and cheese?  For those of us who are allergic or sensitive to dairy this is one comfort food we thought we’d have to give up forever.  However, today with all the non-dairy cheeses that are available, making a pasta and cheese dish is quite easy to do.  And if you want to lighten it up, substitute cauliflower rice for half the pasta.  You could also use chopped broccoli.  This one is very creamy and luscious.  Here’s how I make it.

You’ll need:

  • 2 cups of non-dairy milk
  • Ground pepper to taste
  • 12 ounces of cheese (Daiya, Kite Hill, etc.)
  • 8 ounces of pasta
  • Topping of cheese or gluten-free breadcrumbs mixed with a fat such as olive oil or your favorite margarine

In a 2 qt saucepan, heat 1 1/2 cups of your favorite milk (I use Tempt hemp milk; its strong flavor holds up to the cheese).  Add 1/4 teaspoon ground pepper and 12 ounces of Daiya Classic Cheese blend or your favorite non-dairy cheese (you want to use grated cheese here).  When milk gets hot, reduce heat to low.  Stir frequently to blend as the cheese melts.

Heat 4 qts water in a large pot.  When its boiling, add 8 oz of your favorite pasta (I used Ancient Grains Supergrain rotini but I often use Lensi Chickpea pasta, or  POW) along with 1 teaspoon salt.  Cook according to package directions, drain.

Grease a 2 qt casserole pan, add cooked pasta and about two-thirds of your cheese sauce.  Stir to mix.  I top it with a couple of slices of Daiya Provolone but you could also use a mixture of margarine (or oil) and gluten-free bread crumbs (my husband’s favorite).  Bake at 400 degrees for approximately 30 minutes.