Gluten Free Quinoa fried rice

• Hi all. I ran across this recipe the other day on the web somewhere and decided to share it with you. I can't remember where I found it or would give credit where its due....sorry! After visiting the "First Watch" in out area a few weeks ago at which my husband tried one of their quinoa dishes, which he absolutely loved, I thought I might like to surprise him with this dish.
• It was a slam dunk hit!!! The best of both worlds...The Chinese flare which we love, but also the goodness of the veggies and protein from the quinoa.
• If you have never tried quinoa before, or if its one of your favorites, then this recipe is a must try, as it will not disappoint.
• Drop me a line and give me your feedback. Until next post....Enjoy.
• Sharon
• Quinoa fried rice...
• Ingredients:
• 1 tbsp olive oil (divided)
• 2 eggs, scrambled
• 2 minced cloves garlic 
• 1 small onion (diced)
• 8 Oz mushrooms (chopped)
• 10 ox frozen broccoli, or 1 head fresh broccoli (chopped) 
• 1 small zucchini (chopped)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup carrots (grated)
• 3 cups cooked quinoa
• 1 tbsp ginger (grated)
• 3 tbsp soy sauce 
  

  

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• 2 green onions (chopped)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add garlic, ginger, and onion and cook for a few minutes until tender.
2. Add mushrooms, broccoli, carrots, and zucchini. Cook for a few more minutes until veggies are tender, stirring often.
3. Add corn, peas, and quinoa. Cook a few more minutes, mixing to distribute heat, until everything is completely heated.
4. Add soy sauce and stir to combine. Then add green onions and eggs, and mix until combined.
5. Serve and garnish with additional green onions, and sour cream.

Gluten Free Chicken & Dumpling soup...

I woke up today to the rain after several sunny days in a row. It seems like the weather lately is about as predictable as the visual migraines I have been having. The past few weeks I have probably consumed more wheat than my body can tolerate on any given year, let alone day. Yet with all that has been going on in the family the past few months it has been virtually impossible to maintain a strictly gluten free diet unless I want to eat "rabbit food" as my mother in law calls it, for every meal....Today I have great hopes of getting back on track.

 

Searching the web for something that is quick and can last a few days with all the commotion going on in my life at the moment, I came across this delicious looking recipe, one almost identical to one I have made before with the exception of the thyme, or the dumplings.

 

So as usual I am off to the store in a few to pick up a already roasted chicken to make the process quicker and easier. I hope you will give it a try and drop me a line as to how yours turned out.

 

As always...Enjoy.

Sharon

 

 

 

Ingredients:

 

1 T vegetable oil

1 carrot, chopped

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, chopped

32 ounces gluten free chicken broth

2 cups cooked and shredded chicken ( I buy a pre-roasted chicken )

2 tablespoons gluten free corn starch

2 tablespoons water

1/2 teaspoon salt, plus additional to taste

ground pepper, to taste

3/4 cup gluten free flour mix ( I used Trader Joe's flour mix )

1/2 teaspoon gluten free baking powder

3 tablespoons vegetable shortening ( I used Spectrum )

1  large egg

1/3 cup unsweetened Almond milk

2 teaspoons fresh thyme

1. In a large pot, heat the oil over medium-high heat. Add the carrot, celery, onion and garlic. Cook until vegetables begin to soften.
2. Add chicken broth and shredded chicken. Lower heat, bring to a simmer and cook for 25 minutes. In a small bowl, combine the corn starch and water, mix until smooth. Add to the pot, stir well. Season with salt and pepper, to taste.
3. In a medium bowl, combine the gluten free baking mix, ( I used Trader Joe's gluten free flour mix ) ½ teaspoon salt and baking powder. Cut the shortening in until the mixture looks like coarse crumbs. Add egg, almond milk and thyme, stir until combined. Drop by tablespoons into the simmering liquid. Cover with a lid, steam for 10 minutes.
4. Remove from heat and allow to cool 5 minutes before serving.