Well, let's just say I haven't been very good at it. Not so far anyway. I lasted about 2 weeks and then totally caved on a CD1, eating every yummy, gluten-y thing in sight. And then we went away for Christmas and I didn't want to burden anyone with my diet, so I just ate what was put in front of me. And it was yummy. Then, after Christmas, I decided to get back on the horse. Give it another solid try. Yeah, still not 100% successful. Probably not even 50% successful.
But at least I'm trying right? Though, Yoda probably wouldn't be happy to hear that.
|"Do or do not. There is no try." -Yoda|
Anywho, here's one of the recipes I've tried recently that's helped me get back into the anti-inflammatory/gluten-free-ish swing of things: Quinoa Tabbouleh Salad.
My lovely sister-in-law bought me the Weeknight Gluten Free cookbook by Kristine Kidd for Christmas. I had seen it on Amazon as one of the top-rated gluten-free cookbooks, so when she asked me what I wanted for Christmas, I told her my tummy (and diet) would really like that book. And so she bought it for me (and my tummy and my diet). And thumbing through it the first time, I knew me and cookbook were going to be good friends. It all looked so yummy!
We've now cooked from it a few times, and everything has been delish! So if you're looking for a gluten-free cookbook, I highly recommend it.
We varied the original recipe just a tiny bit, adding some extra veggies here and there (like roasted red pepper!) and cutting back on the cucumbers and herbs. That's just another thing that's so great about it: you can easily adjust it to your liking. So have fun, be creative, and enjoy! :)
Quinoa Tabbouleh Salad
1 cup quinoa
1 1/2 cups water
1 lb cherry tomatoes, halved
1 15-oz can chickpeas, rinsed and drained
6 radishes, chopped
1 cucumber, chopped
4 green onions, chopped
1 avocado, chopped
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp fresh mint, minced
1/2 cup feta cheese, crumbled
1/4 cup extra-virgin olive oil
1/4 cup lemon juice, freshly squeezed
1 head romaine lettuce (optional)
Salt and pepper
Place the quinoa in a medium sauceplan. Rince with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1/2 cups water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes. Fluff with a fork. Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling.)
Meanwhile, in a medium bowl, combing the tomatoes, chickpeas, radishes, cucumber, green onions, avocado, parsley, mint, and feta. Add to the cooled quinoa. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve over chopped romaine lettuce, if desired.
Adapted from Kristin Kidd's recipe.