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November 23, 2013

Naturally Gluten Free Quinoa And Roasted Corn



If you still need some naturally gluten-free side dishes for Thanksgiving, then this one is perfect! It's fresh, filling, and most importantly healthy. All the ingredients are of course natural, gluten-free, and pretty simple to get. There is no dairy in it as well as a few other allergens like eggs. If you're worried about how much this recipe will make then you should know that it easily makes a large portion for 6-8 people depending on how much they take. If you have leftovers it can also be put in the fridge to last days. Many people also worry about quinoa cross reacting and causing a reaction. If you are worried about that just use brown rice instead. Enjoy!

This is recipe #12 of the 14 Days of Gluten-Free Thanksgiving!
Ingredients:
  • 1 cup of uncooked quinoa or brown rice
  • 1/2 tsp. salt
  • 1/2 cup chopped mushrooms
  • 4 ears corn or 2 cups of frozen corn
  • 1/4 cups + 1 tbs. vegetable oil, divided
  • 1 cup chopped green onions, divided
  • 1 tsp. salt
  • 1/4 cup of sun dried tomatoes
  • 1 cup of cooked black beans, rinsed and drained
  • 1 lime juices
Directions:
  1. Place quinoa in fine-mesh strainer; rinse well under cold running water. Transfer to medium saucepan; add 2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat; cover and simmer 15 to 18 minutes or until water is absorbed and quinoa is tender. Transfer quinoa to large bowl.
  2. Meanwhile, remove husks and silk from corn; cut kernels off cobs. Heat 1/4 cup oil in large skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until tender and light brown, stirring occasionally. Stir in 2/3 cup green onions and coarse salt; cook and stir for 2 minutes. Add corn to quinoa. Gently stir in tomatoes and black beans.
  3. Squeeze lime juice over quinoa mixture, toss lightly to coat. Sprinkle with remaining 1/3 cup of green onions. Serve warm or chilled.

The 11th recipe of the 14 Days of Gluten-Free Thanksgiving Below!


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