Two months ago I started working for a company that makes gluten free foods. Being the hypochondriac I am, it didn’t take long for me to start seeing signs of celiac disease in my body. I don’t know if I have celiac or a gluten intolerance, but I decided to start eating gluten free to see what happened. For the past couple weeks, I’ve been eating gluten free foods for breakfast and lunch and…I feel great. Here are a couple quick and delicious recipes I whipped together.
Breakfast: Quinoa with Soy Milk and Dark Cherries
Mix 1 cup of cooked quinoa, 1/2 cup of vanilla soy milk (I use Silk Vanilla), 1 tsp. ground cinnamon, and a handful of frozen organic dark cherries in a bowl. Heat in the microwave for about 2 minutes. You can also eat this dish cold, but allow the cherries to sit for a few minutes to defrost. I have also tried this dish with Fuji apples and it was delicious!
Lunch: Quinoa with Salsa and Avocado
Mix 1 cup of cooked quinoa with 1/2 cup chunky salsa (I use Pace). Heat in the microwave for 1 minute, 30 seconds or until heated through. Slice 1/2 of an avocado and place on top of the quinoa mixture. Finish with a spoonful of low fat sour cream.
Both of these recipes include quinoa, because it’s my favorite non-wheat based grain. It has a nutty flavor that I love and is very versatile. I usually make a box of quinoa over the the weekend and store it in the fridge for quick meals like the above during the week. I hope you enjoy!
Have other simple gluten free meal ideas to share? Comment below!