Quick and Easy Gluten-Free recipes


Warming and delectable.

1 jar prepared, or 3 cups of homemade pasta sauce
3 cups of vegetable or chicken broth
1 cup chopped carrots
2 cups cooked pinto or black beans
1 ½ cups chopped crimini or Portobello mushrooms
2 cups dry brown rice pasta spirals
1 cup frozen peas
¼ cup olive oil
4 cups fresh spinach
Sea salt and pepper to taste
Grated parmesan cheese

Heat tomato sauce and broth. Add carrots and simmer for 10 minutes. Add mushrooms, beans and pasta. Simmer for 10 minutes. Add peas, spinach and olive oil. Salt and pepper to taste. Remove from heat when spinach is wilted, and pasta is tender. Serve with grated Parmesan on top. Serves 4-6.

Quinoa salad

This can be a side dish, or you can add a few ingredients to make it a main course. Adapted from a Lebanese recipe.

1 ½ cups quinoa
3 cups water
½ tsp of sea salt
1 medium tomato chopped
½ cup finely chopped basil
½ cup finely chopped parsley
2 medium cloves of garlic minced
½ cup olive oil
¼ cup balsamic vinegar

Add quinoa and salt to water and cook over medium-low heat for 20 minutes. Allow it to cool. Add the rest of the ingredients, stir and enjoy! There are a lot of additions that can be made to this recipe. It is delicious as is – and you can add any of the following: feta cheese, kalamata olives, artichoke hearts, fresh oregano, kidney beans, pine nuts, sunflower seeds – or whatever you have in the cupboard. Serves 4-6.

Chicken Cherry Pilaf

From an old Persian recipe, a simple home style dish blending fruit and meat(from PCC website).

2 teaspoons olive oil
3 boneless skinless chicken thighs cut into chunks
1 sweet onion, chopped
¼ to ½ teaspoon ground cinnamon
Salt and pepper
1 cup long grain white rice or other grain
1 2/3 cups water (or amount needed to cook grain)
1 cup halved, pitted Bing cherries (about 30 cherries)

Heat olive oil in heavy-bottomed pot with lid, like a Dutch oven. Braise chicken pieces until lightly browned all over, remove from pan, and add onions to pan. Cook onions until almost tender, adding cinnamon, salt and pepper to taste. Add grain to pan, stirring to mix with onions. Add chicken back to pan, stirring again. Add water. Bring to boil, cover, and turn down to simmer. Cook until grain is almost tender. Add cherries about five minutes before grain is done. Remove pot from stove and let sit, covered for 1 to 2 minutes to “rest.” Serve this dish warm. Suggestions for grains: Brown basmati-style rice, millet. Adjust liquid amount and cooking time for the grain you choose.

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