Meet My Gluten-Free Gal

Hello Energized Bodies!

This week, I’d like to introduce Amy Rindskopf, the Girl Tuesday at The Energized Body.  She keeps our website up and running and also takes our photos.  When she isn’t making The Energized Body look good, she’s with her family, tracking down the best in gluten-free eats.  She will be blogging the last week of every month about her gluten-free finds.

— Denise

Gluten-free & Gluten-Safe Cookouts

Our family recently had to go gluten-free because of celiac disease. Celiac is an autoimmune disease that requires a totally gluten-free diet. That means no wheat, barley, rye, spelt or contaminated oats: think no bread, pizza, beer or pretzels! Awareness of celiac has grown a great deal recently and there are lots of amazing products on the market. Some of our favorites include Udi’s breads, Chex gluten-free cereals, Ian’s Fish Sticks and Glutino pretzels.  Many restaurants now have gluten-free menus as well.

The biggest change for me in being gluten-free is the need to be prepared; I am the sort of cook who likes to be inspired, not prescribed. But when your child needs gluten-free foods at every meal and snack, you need to plan ahead. This can be especially difficult when you are invited to a friend’s house.  The solution is to bring something you know you can enjoy.  One of the hardest parts of staying gluten-free at a potluck or cookout is cross-contamination (an 1/8 of a teaspoon of gluten is enough to cause days of illness for many celiacs). This week’s recipe takes care of that problem by having pre-served portions!

 

 

Lentil Quinoa Salad in Tomatoes

Here’s how to convert a gluten recipe: swap out bulgur wheat (gluten) for quinoa (gluten-free). The ingredient list is long but you can make the entire salad in the time it takes to cook the lentils – promise!

 

Ingredients

  • 1 cup dry lentils
  • 1 cup dry quinoa
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 medium cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp oregano
  • 2 Tbs fresh mint, minced, or 2 tsp dried
  • 2-3 Tbs fresh dill, minced, or 2 tsp dried
  • Fresh black pepper, to taste
  • 1/4 cup fresh parsley, minced
  • 1/3 cup shallot, minced
  • 4 stalks celery, finely chopped
  • 1/4 cup feta, crumbled
  • 1/4 cup kalamata olives, pitted
  • 1/2 cup walnuts, toasted & chopped
  • Medium tomatoes: as many as you have guests

 

Directions

  1. Place lentils in medium saucepan, cover with 2 cups water, and bring to a boil.  Turn heat down to low, cover and simmer for 20-25 minutes, until tender but not mushy.  Drain and transfer to large bowl.
  2. Rinse quinoa well.  Bring 1 1/2 cups water to a boil in a medium saucepan, Add quinoa, cover, and simmer for 12 minutes.  Remove from heat and let sit for 5 minutes, then fluff.  Add to large bowl.
  3. Meanwhile, prepare other ingredients (olive oil to walnuts), adding them to the large bowl as they are ready, except walnuts.  Toss to combine.  Add lentils and quinoa when they are ready.  Toss again.
  4. Cover and refrigerate until ready to serve.
  5. While the salad is chilling, slice the top of each tomato off and scoop out the inside with a melon baller or paring knife.  Save the insides to make Mediterranean Nachos (download the recipe now). Just before serving, add chopped walnuts to salad.  Scoop salad into tomatoes.  Place on platter to serve.

Download the recipe now.

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