The advantage of this vegan menu for a beach picnic is you don't have to fear mayo or meat spoilage in the heat. Beach eating aside, both of these recipes are great to make at the beginning of the week and reinvent for different meals. Try the curried cauliflower as a gluten-free grain bowl with wild rice or quinoa, or serve it over hearty greens like kale.
Welcome to The Gluten-Free Grains Cookbook Club! In these posts, I'll share tips and tricks for bringing my cookbook to life, shaking up the recipes with substitutions and new ways to use them, and answering questions I receive about the book. For this installment, let's talk salad for brunch!
This whole grain, gluten-free Peach Sorghum Salad combines crunchy sorghum with sweet peaches, a tangy bite of pickled veggies, cooling fresh dill and mint, and creamy, fresh ricotta cheese. It's hearty enough to eat as a meal, or serve it as a side salad. Pair this salad with a crisp glass of chilled white wine, and hopefully, it will be part of a night worth preserving.
Hearty and comforting, this harvest salad with quinoa, roasted beets and squash will balance heavier holiday eating. The recipe is loose, so you can alter it to fix your cravings or empty your fridge. This is really a choose-your-own-adventure style recipe. Want something even heartier? Bulk up the quinoa and make this a gluten-free grain bowl.
When I parted ways with Top Ramen, its questionably long list of ingredients and its chemical mix of "flavor," I parted ways with this beloved salad, left with only the memories of mom's dinner party menus (dramatic, I know). But when I discovered a Millet Brown Rice Ramen, a light shone from the heavens! I could reunite with a healthier version of the the Ramen Noodle Salad I knew and loved, and now, you can too.