Gluten-free Roasted or Grilled Vegetable Quinoa Recipe with Lindsay Kalamata Olives

July 5th, 2011 yum Posted in Chickpeas, JM friendly, Nuts, Salad, Vegan, cashew, olives 16 Comments »

When Wendy of Celiacs in the House approached me about developing a recipe for Lindsay olives I was intrigued. Baby Yum and I both love olives and I thought it sounded fun. I looked through the extensive recipes on their site and found one for Roasted Vegetable Couscous. I was initially looking for a recipe using quinoa because, as Karina the Gluten-free Goddess demonstrates in this recipe olives complement quinoa beautifully. Since I didn’t find any in the Lindsay recipe index, I thought it was high time to make one!

The Lindsay people kindly sent me two jars of their kalamata olives for my recipe development and a jar of their mellow onion-stuffed Green Queen Olives and pimiento-stuffed Green Queen olives just for fun. I haven’t tried the pimiento ones yet, but the onion-stuffed ones are buttery and tasty.

Then it was time to work on my recipe! The first thing I changed was swapping quinoa for couscous. I cooked the quinoa in a rice cooker rather than on the stove to approximate the speed and ease of cooking couscous. Quinoa takes a little longer to cook than couscous, but it is gluten-free and so easy to make in the rice cooker (or even on the stove) it ends up being very little effort to make up a batch. In this case, I added green onions and used no-chicken vegetarian broth and water as the liquid in the rice cooker and let it cook. While the rice cooker was steaming, I put my sweet potato cubes and onions in a roasting dish, drizzled them with olive oil and seasoned them with smoked paprika, cumin, marjoram and rosemary in addition to salt and pepper. I used the same seasoning on my pattypan squash, which I used instead of the zucchini in the original recipe, but I grilled them instead of roasting because I like the flavor and attractive grill marks that this adds. Also, since squash cooks a lot faster than sweet potatoes, this allows you to keep the sweet potatoes in the oven for longer so that it achieves a nice, browned, slightly caramelized texture.

Chopping up the olives and parsley was a simple job. The only complication was Baby Yum, who kept stealing (and eating) my olives. That’s my girl! Her Daddy doesn’t like olives as much as I do, but I’ve been giving Baby Yum olive nibbles (especially of Kalamata olives, my favorite) since she was a wee one. I only had raw cashews, so I dry-toasted them on medium heat on the stove and lightly salted them for additional flavor. Then it was time to mix up the salad, drizzle with orange juice, and sprinkle with the toasted cashews. Baby Yum was a complication again, because she kept trying to steal the quinoa, or “rice” as she calls it. My girl does love quinoa.

We enjoyed this quinoa salad recipe with grilled asparagus and (non-veggie) kabobs out on our patio at twilight with the light of a little fire. My husband’s parents are visiting from Colorado and we had a great little meal. Afterwards we walked to a neighborhood park to watch fireworks.

This was a fun experiment and just goes to show how easy it is to adapt any recipe to be gluten-free and even vegetarian. This recipe is naturally vegan and a fresh and healthy addition to any picnic. Even Toddler Yum enjoyed this recipe, although she picked out her favorite parts… “More nuts, Mommy!” “More rice (quinoa), Mommy!” she begged. Due to her deep rooted suspicion of orange foods she wouldn’t eat the roasted sweet potato, but that just meant more for me. The DH enjoyed the recipe as well, and commented that while sometimes he doesn’t like kalamata olives because they are bitter, these particular olives were mild and not overpowering. And for me, well, I never met a kalamata I didn’t like. Now if you’ll excuse me, I’m going to go nibble on some onion-stuffed Queen olives.

Follow Lindsay Olives on Twitter, or on Facebook

Here are the recipes my gluten-free friends have developed using Lindsay Olives:
Grilled olive Relish Recipe
Champagne Nectarine Tapenade Recipe
More coming soon!

Shared with Gluten-free Wednesday and Real Food Weekly.

*Lindsay Olives compensated me for creating this recipe, so consider this the first step on my career as a gluten-free recipe developer. Woo hoo! I promise to only do yummy recipes, whether it is just for my family or for companies with tasty products.

Gluten-free Lindsay Olive Roasted Vegetable Quinoa Recipe
Ingredients
1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch)
1 medium red onion, peeled and diced (1/2-inch)
2 pattypan squash sliced 1/2-inch thick
2 tablespoons olive oil
smoked paprika or chipotle pepper
toasted cumin powder
dried marjoram
dried rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup no-chicken or other vegetarian broth
1 1/2 cup water
1 1/2 cup or 12 oz. quinoa
1/2 cup chopped green onions
1 cup halved Lindsay Greek Kalamata Pitted Olives
3/4 cup cooked or canned garbanzo beans
1/3 cup coarsely chopped cashews, pan toasted and salted
1/4 cup chopped parsley or other herb (fresh dill, basil, arugula etc)
1/4 cup orange juice
Smoked paprika or Chipotle pepper to taste
Directions
Heat oven to 450F. Place your yam, and onion on a 15×10-inch jelly roll pan or baking sheet, drizzle with 1 tblsp. of olive oil and season with your spices, herbs, salt and pepper to taste. Bake at least 30 minutes until vegetables are lightly browned and tender, stirring once.

I chose to grill my pattypan squash, drizzling the slices with 1 tbsp. of olive oil and the paprika, cumin, marjoram, rosemary, salt and pepper. You could also roast it in the oven until browned on both sides, turning once.

Meanwhile, rinse your quinoa and put it in your rice cooker. Add your broth, water, and green onions to the rice cooker and start it.* When quinoa is done, fluff it with a fork. Add olives, garbanzo beans, parsley or other herbs, and orange juice. Add additional paprika or chipotle pepper if desired. Top quinoa with roasted vegetables or stir them into the quinoa. Sprinkle your cashews on top. Enjoy!

Notes
*Otherwise, combine ingredients in a pot with a lid, bring it to a boil on medium-high, lowering the heat to low and then add the lid. Let simmer for 15 minutes and turn off heat, Fluff and reserve.
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Menu of the Week and Gluten-Free Menu swap: Nut recipes

March 15th, 2009 yum Posted in Indian, Menu, Menu Plan Monday, Nuts, Vegetarian 11 Comments »


Gluten-free Sesame Bean Bread with a fried egg and yogurt sauce served with homemade hash browns

You can find more great menus this week hosted by 5 Dollar Dinners on Org Junkie’s behalf. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week I am hosting the swap with “nuts” as the theme.

I chose nuts because they are a source of protein that is often overlooked on the gluten-free, vegetarian diet. They are an easy way to add extra protein to your meal. The possibilities are endless. Here are some ideas:
Add a few walnuts to your morning cereal
Top pasta with pine nuts, margarine and nutritional yeast for an easy dairy-free meal
Serve pasta with a dairy-free almond Parmesan
Enjoy Japanese ground sesame seeds on spinach
Use peanuts (or any other nut!) in a nut sauce for spring rolls or pasta
Add ground pecans or almonds to a fruit crumble topping
Use pecans, almonds, or walnuts as a base for flourless baked goods (chocolate or otherwise)
(I’m intrigued by Elana’s Almond Chocolate Chip Brownies)
Enjoy nuts in a raw foods dried fruit and nut dessert!

Speaking of nuts, walnuts are a special favorite of mine for their omega-3 fatty acids, but they also contain some zinc, magnesium, and b vitamins, making them an excellent dietary choice. Pine nuts are one of my absolute favorite meal add ons, though. They taste delicious whole on pasta, on veggies, on rice and even on a potato. They also add interest to prepared soups like Imagine’s Cream of Broccoli soup, paired with a dash of wheat-free tamari. Nuts enrich any gluten-free vegetarian diet. What’s your favorite way to enjoy nuts? Tell me in the comments!

Here’s some cute pictures I took this week of the DH cuddling with Neko:

Sunday: Continental
Vegetarian Quiche

Monday: Indian
Masala Dosa and Cheese Dosa with cashew chutney recipe below

Wednesday: Italian
Vegetarian Pasta

Friday: Thai
Vegetarian Spring Rolls with almond butter sauce

Roundup of other Gluten-Free Menus featuring Nuts this Week:
Fresh Ginger had a lovely and international menu this week with lots of Saint Patrick’s cheer.

Wendy at Celiacs in the House has a full menu planned with a delicious Thai salad recipe featuring peanuts.

Cheryl at GF Goodness commented that most of her baked goods contain nuts (from Brazil nut butter brownies to Macadamia nut cookies) and she snacks on nuts daily. She has a luscious soup planned, topped with cashew creme, as well as a lovely hazelnut based chocolate sweet potato cake.

Manda at Asparagus Thin always plans menus that make my mouth water. This week she’ll be having a Fruit-Nut Breakfast Rice that sounds intriguing and I’d love to try her Hyderabadi Matar Mushroom Soup, Chili Blanc with herbed Pesto, or Cuban Hash.

Elizabeth of Weird and Surprisingly Good got into the “nutty” spirit of things by planning to make Sweet Potatoes in Coconut rice and pecans as well as an Asian-inspired Cashew protein dish. Sounds great!

Scrumptious at In my Box planned a full and delicious vegetarian menu, including a raw foods kelp noodle salad with bok choy, carrots, daikon and kelp noodles with an almond butter-coconut water-cider vinegar dressing. Sounds good to me!

Kim of Gluten Free is Life has a homey menu planned for the week and is looking forward to a Spring Break trip to Atlanta next weekend!

Angela’s Kitchen has a full week planned including some intriguing cashew un-cheese pizza. At their house, there are lots of allergies, but happily nuts are not one of them, and nuts as a “milk” finds its way into her morning chai, cashews are used in her “cheese” sauce, and she makes presoaked/sprouted crispy nuts for snacking.

More entries to follow…

A Sauce of the week, with nuts:
Ever since I first tried the below recipe, I’ve made it regularly every time I make dosa, South Indian dal and rice crepes. You can substitute any nut for the cashews, including peanuts, almonds, or even pine nuts. You can modify spiciness by the type of chili you use, and adjust seasonings to taste. It would be wonderful as a dip for fresh veggies or as a sauce for a summer roll, but of course it is especially tasty served with dosa.

Cashew Nut Chutney (fresh)
Ingredients
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1/4 to 1/2 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander (a.k.a. cilantro)
Directions
Method: Combine the cashews,lemon juice,salt ginger and chilies 1/4
of cup water in a food processor fitted with the metal blade, or a
blender, and process until smooth, adding more water as necessary to
produce a loose puree. Transfer to a bowl, add the fresh coriander,
and serve or cover well and keep refrigerated for up to 3 days. Note:
This chutney thickens as it sits. Thin it with water to the desired
consistency.
Notes
I just tried the best cashew chutney with our masala dosas! I didn’t
have any fresh coriander. A real keeper! I’ll be making this again
many times. i like that it doesn’t call for coconut, which is an
ingredient I don’t use very often.

I found it at this site:
http://www.indianfoodsco.com/Recipes/chutney_images/chutneys.htm

They have quite a few interesting chutney recipes.

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