Quinoa Salad with Chicken and Grapes

Makes : 4 servings | Main Dishes , Salads/Sides Dairy Free

If you envision chicken salad as a big bowl of mayonnaise-coated chicken—and little else—it’s time to rethink the possibilities. In this updated combination, the chicken takes a backseat to quinoa, a protein-rich, gluten-free grain. I toss the two with grapes and celery for crunch and cumin-lime vinaigrette for the perfect summer picnic fare. Quinoa cooks quickly–start to finish in under 15 minutes–and you can even make it a day or two ahead. I often grab a rotisserie chicken from the market (make sure it’s gluten free) and dice up the meat for the salad. You […]

Wild Rice Salad with Smoked Fish

Makes : 4 to 6 servings | Main Dishes , Salads/Sides Dairy Free

With summer rapidly approaching, I like to have several recipes for on-the-fly gluten-free grain salads in my back pocket. Perfect for picnics or just a simple dinner, you can create your own salad based on ingredients you have around. Start with a cooked grain or bean–wild rice, rice, quinoa, or lentils, for example–add some protein (or not), crunchy vegetables, and a bright vinaigrette to tie it all together.  You can even cook the grains a day or two ahead; keep them refrigerated until you’re ready to assemble the salad. This wild rice salad, for example, […]

Teff Waffles

Makes : 4 servings | Breakfast/Brunch

This week marks the one year anniversary of my blog, Notes from a Gluten-Free Kitchen. I never really envisioned myself as a blogger, but the experience of keeping this rather public cooking journal has been both a satisfying and challenging part of my year. I’ve loved having the opportunity to meet so many new friends, both “virtually” and at cooking events. I also appreciate the accountability that has come along with it. Working on new recipes and posts each week keeps me on my toes! Perhaps most importantly, though, the passage of time has taught […]

Tandoori-Style Chicken

Makes : 4 servings | Main Dishes

Indian food ranks high on my list of favorite cuisines, especially given that so many of the dishes (minus the bread) are naturally gluten free. My son and I often get our fix at one of the local lunch buffets, but my daughter declares Indian food universally “too spicy”. Since many Indian dishes can be quite healthy as well as gluten free, I wanted to find a way to incorporate a few kid-friendly meals into my rotation at home. My daughter already loves chicken, so that seemed like a good starting place. The marinade comes […]

Stir-Fried Sugar Snap Peas and Radishes

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Usually by early May the Portland Farmers’ Markets are bursting with gorgeous spring crops: delicate greens, the newly fashionable “rabes”–turnip rabe, kale rabe, collard rabe–asparagus, carrots, peas, rhubarb and radishes. When the market is in full swing, I tend to base much of my meal planning on what’s available now, using the generosity of the season as my guide. Sometimes the produce looks so appealing I even pick up items that aren’t generally part of my repertoire. This week I couldn’t resist the radishes. Always a fan of the mantra “what grows together goes together”, […]

Buckwheat Salad with Asparagus, Roasted Peppers & Smoky Dressing

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Last week I had the opportunity to teach a Spring gluten-free salads class at Bob’s Red Mill. The teaching kitchen at Bob’s sits in the back of their Whole Grain Store, a wonderland of grains, beans, lentils, flours, and more. I could easily spend a whole afternoon lolling through the aisles, picking up inspiration at every turn (millet grits anyone??). My menu consisted of six salads, one of each based on brown rice, wild rice, lentils, white beans, quinoa, and–one of my favorite things–buckwheat groats. (If you’re unfamiliar with buckwheat groats, here’s a close-up of […]