Gluten-Free Coconut and Kale Quinoa Salad

By August 7, 2015 Gluten-Free Recipes
gluten free kale salad

If you know me, you know quinoa is part of my daily diet. I literally love it—you can create so many amazing dishes with it, this salad included!

I was lucky enough to taste the original version of this quinoa and kale salad, posted on Cookie and Kate, while I was at a backyard gathering. I immediately knew I HAD to make my own version!

Check out the ingredients below and get ready to rock your taste bud’s world.

Ingredients:

  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 bunch of kale, stems removed and chopped into small pieces
  • 1/2 red onion, chopped
  • 1/3 coconut flakes

Pesto Ingredients:

  • 2 Cups cilantro
  • 3 ounces pine nuts
  • 4 cloves garlic
  • 1/2 Cup olive oil
  • Salt and pepper, to taste
  • 1/2 lime, juiced

Instructions:

In a saucepan, combine the coconut oil and water, bring to a boil. Add the quinoa, cover and simmer for 15-17 minutes. Remove from heat when all water is absorbed, fluff with a fork and add in your red onion. Set aside.

gluten free quinoa salad | g-free laura

Make the pesto while your quinoa is simmering. Combine cilantro, pine nuts and garlic in a food processor (I use my Ninja Kitchen food processor). While processing the mixture, drizzle in the olive oil. Season with salt, pepper and lime juice and give it one last blend.

pine nut coconut pesto

To prepare your kale for the salad, remove from the stems and cut into smaller pieces. Drizzle oil in a pan (I used Kelapo extra virgin coconut oil) and when heated, add the kale. Sautee until the kale is a brighter green.

extra virgin coconut oil

In a medium serving bowl, combine the quinoa, kale and pesto. Mix well.

gluten free kale quinoa salad

Toast coconut flakes in the oven or in a skillet until golden. Top the salad and serve.

kale quinoa salad vegan gluten free

Quinoa Salad that’s on Point

One of the great things about this quinoa salad is that, while you are meant to eat it warm after it is prepared, it is delicious served cold as well! I definitely take advantage of this! I recently brought the salad to serve during beach day with my friends—it was a hit! When served cold, it is a refreshing dish that everyone will love!

gluten free beach food

Coconut and Kale Quinoa Salad
Author: 
 
This quinoa kale salad with coconut will make you feel like healthy food tastes good -- BECAUSE IT DOES.
Ingredients
  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 bunch of kale, stems removed and chopped into small pieces
  • ½ red onion, chopped
  • ⅓ coconut flakes
  • Pesto Ingredients:
  • 2 Cups cilantro
  • 3 ounces pine nuts
  • 4 cloves garlic
  • ½ Cup olive oil
  • Salt and pepper, to taste
  • ½ lime, juiced
Instructions
  1. In a saucepan, combine the coconut oil and water, bring to a boil. Add the quinoa, cover and simmer for 15-17 minutes. Remove from heat when all water is absorbed, fluff with a fork and add in your red onion. Set aside.
  2. Make the pesto while your quinoa is simmering. Combine cilantro, pine nuts and garlic in a food processor (I use my Ninja Kitchen food processor). While processing the mixture, drizzle in the olive oil. Season with salt, pepper and lime juice and give it one last blend.
  3. To prepare your kale for the salad, remove from the stems and cut into smaller pieces. Drizzle oil in a pan (I used extra virgin coconut oil) and when heated, add the kale. Sautee until the kale is a brighter green.
  4. In a medium serving bowl, combine the quinoa, kale and pesto. Mix well.
  5. Toast coconut flakes in the oven or in a skillet until golden. Top the salad and serve.

 

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Gluten-Free Sweet & Sour Chicken

By June 21, 2015 Gluten-Free Recipes
GlutenFree Sweet Sour Chicken | G-Free Laura

To me, one of the struggles of being gluten-free is the fact that I can’t go NOMS on restaurant-style Asian cuisine unless I’m at PF Chang’s. Don’t get me wrong, I PREACH about PF Chang’s because they’ve been on the gluten-free train for years, but that doesn’t mean I don’t miss picking up takeout from the place down the street, ya know?

With this lack of Asian cuisine options, I’m super pumped I found Damn Delicious’ recipe for baked sweet and sour chicken. It’s super easy and tastes LEGIT. I literally made it twice in one week I was so impressed, adding a couple extra ingredients the second time around. Go ahead and grab your gluten-free soy sauce and preheat the oven—it’s time to get down to business.

Gluten-Free Sweet Sour Chicken | G-Free LauraIngredients:

  • 1 pound boneless chicken breasts, cut into bite size cubes (~1 inch)
  • Sea salt and black pepper, to taste
  • 1/2 Cup cornstarch
  • 2 large eggs, beaten
  • 1/4 Cup Safflower oil
  • 3 celery stalks
  • 1 can water chestnuts
  • 3/4 Cup sugar
  • 1/2 Cup apple cider vinegar
  • 1/4 Cup ketchup
  • 1 Tbsp. soy sauce (I use La Choy)
  • 1/2 tsp. garlic powder

Instructions:

Preheat oven to 325 degrees Fahrenheit. Lightly oil a glass baking dish—I coat it by spraying with olive oil.

Gluten-Free Sweet Sour Chicken | G-Free Laura

For the sweet and sour sauce, whisk sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl then set aside.

In a large bowl, place the cubed chicken and season with salt and pepper. Add the cornstarch and toss to coat.

Gluten-Free Sweet Sour Chicken | G-Free Laura

Heat oil in a large saucepan. Dip each cube of chicken into eggs, fry in pan, cooking until golden brown for about 1-2 minutes. Transfer chicken cubes to paper-towel lined plate.

Once all chicken is cooked, add to glass baking dish. Top with sweet and sour sauce and bake for ~55 minutes, until the sauce has thickened. Check in every 15 minutes or so to turn over the chicken, ensuring it is evenly coated with the yummy gluten-free sauce.

Gluten-Free Sweet Sour Chicken | G-Free Laura

Serve over rice and brush off your shoulder.

I hope you enjoy this dish as much as I did! Don’t be afraid to make it your own—add whatever veggies you want to nom on! 

Gluten-Free Sweet & Sour Chicken
Author: 
Recipe type: Dinner
Cuisine: Asian
 
Ingredients
  • 1 pound boneless chicken breasts, cut into bite size cubes (~1 inch)
  • Sea salt and black pepper, to taste
  • ½ Cup cornstarch
  • 2 large eggs, beaten
  • ¼ Cup Safflower oil
  • 3 celery stalks
  • 1 can water chestnuts
  • ¾ Cup sugar
  • ½ Cup apple cider vinegar
  • ¼ Cup ketchup
  • 1 Tbsp. soy sauce
  • ½ tsp. garlic powder
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Lightly oil a glass baking dish—I coat it by spraying with olive oil.
  2. For the sweet and sour sauce, whisk sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl then set aside.
  3. In a large bowl, place the cubed chicken and season with salt and pepper. Add the cornstarch and toss to coat.
  4. Heat oil in a large saucepan. Dip each cube of chicken into eggs, fry in pan, cooking until golden brown for about 1-2 minutes. Transfer chicken cubes to paper-towel lined plate.
  5. Once all chicken is cooked, add to glass baking dish. Top with sweet and sour sauce and bake for ~55 minutes, until the sauce has thickened. Check in every 15 minutes or so to turn over the chicken, ensuring it is evenly coated with the yummy gluten-free sauce.
  6. Serve over rice and brush off your shoulder.

 

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