Sunday, 07 August 2011 05:57

Quinoa, Kale, and Daikon Radish Gluten/soy/sugar-free meal

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I'm on a mission to cook more for myself in order to save money, eat healthier, and reduce packaging. Now that I'm a gluten, soy, & sugar free diet I have to be more creative. Last night I put together a great dish with 3 elements - it was flavorful, satisfying, and extremely healthy.

Minted Quinoa with Pine Nuts, adapted from Whole Foods recipe:


  • 1 cup organic (dry) quinoa (I used red quinoa)
  • 2 cups water  
  • 1/2 cup pine nuts
  • 3 tablespoons organic mint, chopped
  • 1 tablespoon extra virgin olive oil (I used California Olive Ranch)  
  • Salt and pepper
  1. Rinse quinoa well
  2. Place quinoa and water in a sauce pan, cover, and bring to a boil. 
  3. Season with salt, cover, and reduce heat to low. 
  4. Simmer until all liquid has been absorbed and quinoa is tender, 10 to 15 minutes.
  5. Meanwhile, toast pine nuts in a pan
  6. Gently fold pine nuts, mint and olive oil into quinoa. 
  7. Taste and adjust seasoning with salt and pepper. 
  8. Transfer to a serving bowl and serve immediately.

Sautéed Kale:
  • 1 bunch of organic kale (I used red kale)
  • extra virgin olive oil (I used California Olive Ranch)
  • garlic
  • salt & pepper
  1. Rinse kale
  2. Add damp kale to frying pan
  3. Sauté for a few minutes over medium heat until cooked to desired
  4. Turn heat to low, add oil, garlic, salt and pepper to taste
  5. Remove from pan and enjoy

Braised Daikon in Mirin and Coconut Aminos, adapted from Alicia Silverstone's The Kind Diet
  1. Slice the daikon into 3/4" pieces
  2. Place them in a skillet in a single layer
  3. Add water almost to cover the daikon
  4. Add the aminos and mirin
  5. Bring liquid to a boil over high heat
  6. When boiling, reduce heat to low, cover the pan, and simmer for 30 minutes, or until all liquid has been absorbed.
Read 8742 times Last modified on Monday, 07 May 2012 03:13