Gluten-Free Quinoa Cilantro Taco Salad

Ingredients:

• 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
• 2 tbsp Olive oil
• 1 tsp Apple cider vinegar
• 1 tsp Cumin
• ½ tsp Chili powder
• ¼ tsp Sea salt
• 2 tbsp Poppy seeds
• 1/3 cup Sunflower seed
• 1 cup Quinoa, cooked
• 4 cups Mixed salad greens
• 5 Fresh chives
• ½ cup Cabbage, shredded
• 6 Cherry tomatoes
• 1 Medium red onion, sliced
• ½ cup Fresh cilantro, finely chopped
• 2 tbsp Fresh parsley, finely chopped
• 1 Medium carrot, cut into matchsticks
• 1 Ripe avocado, peeled, pitted and sliced
• 1 Papaya, cut into 1/4-inch slices
• 1 cup Shredded mozzarella cheese

Directions:

1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.

When it comes to eating gluten-free, we need to make sure that the food we are putting into our bodies is indeed gluten-free. When it comes to cheese, you do need to be cautious. Love deli cheese? You have to be cautious of cross contamination from the cheese slicer in the deli. If you want to be safe and not worry, you need to search out Boar’s Head Cheese.

Boar’s Head is a family owned business that started in New York City over 110 years ago. Frank Brunckhorst founded the company out of his dissatisfaction with the quality of deli meats available at the time. He set out to create a brand that focused on quality meat, and started the line of deli meats, cheeses, and condiments that we still enjoy today. Boar’s Head prides themselves as being master craftsmen in their industry, and skilled artisans in the art of meat and cheese making. They hold themselves to high standards of quality, use only the finest ingredients, and their entire product line is gluten-free.

Boar’s Head offers 25 varieties of cheese, in styles from all over the world. You can find Vermont cheddar, Danish blue cheese, Swiss cheeses, French goat cheese, and more at your local deli. Boar’s Head has 6 varieties of Gouda cheese, fresh mozzarella, and two varieties of hard Italian cheese as well.

Boar’s Head Cheese is delicious enough to eat as a stand-alone item or on your favorite sandwich. We recently created a delicious and quick lunch option that uses Boar’s Head Cheese.

Lunch time on the weekends is hectic around my house. There always seems to be something going on. We rely on Boar’s Head to provide us with delicious tasting gluten-free cheese. Our latest creation was a quesadilla.

For this quesadilla we used the Colby Jack cheese from Boar’s Head. Colby Jack is a tasty mixture of Colby and Monterey Jack cheeses. It is a semi soft cheese that is sold in many shapes. For our quesadilla, we used the Coby Jack cheese slices.

Boar’s Head Colby Jack Cheese Quesadilla

Ingredients:

• 1 gluten-free soft tortilla shell
• ½ cup pinto beans, smashed
• 2 slices of Boar’s Head Colby Jack Cheese
• optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions

Directions:

1. In a medium skillet over medium heat, warm the soft tortilla shell.
2. Place one slice of Boar’s Head Colby Jack cheese on half of the tortilla.
3. Next, layer the smashed beans on top of the cheese slice.
4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro or green onions.

ENJOY!

Boar’s Head Cheese is a great option for my family. We love that the cheese slices come in resealable containers. This works out very well for my family. The cheese stays fresh and protected in the containers.

Check out the full selection on their website, you’re sure to find your favorite.

Guest Author, Cindy Gordon, is the owner and writer behind VegetarianMamma.com Cindy shares recipes that are gluten-free and vegetarian on her site. Her site also shares insight to her gluten-free travel experiences and provides tips on where to safely travel while gluten-free.

From Cindy Gordon of Vegetarian Mamma

Pasta is certainly a comfort food for me. Finding an easy recipe like Gluten-Free One Pot Taco Spaghetti is perfect for my busy nights.

I have been wanting to try a one pot pasta meal for a long time. I knew that I would have to use my favorite pasta. I used Explore Cuisine’s Organic Chickpea Spaghetti for this dish.

This dish starts by frying up some onion in a large soup type pot. Heat up that oil and throw in the oils! Can you smell them yet?

Then you are going to add in the black beans and taco seasoning. Be sure to check the label to make sure the taco seasoning is gluten-free.

Gluten has a sneaky way of finding its self into taco seasoning. So if you need to be gluten-free, please check the label.

Next up, we are adding in the remaining ingredients and three cups of water. You can leave your pasta full length or break in half.

It is up to you! Then we cover and wait! Not much longer!

Once your pasta is done, give the pasta a toss. Hopefully, you remembered to stir in that last two minutes so it didn’t stick. BUT if it did stick…no worries. It happens to the best of us! Promise!

Ingredients:

• 1 tbsp oil
• 1 cup onion diced
• 1 can black beans drained and rinsed
• 1.4 oz package of taco seasoning make sure its gf
• 10 oz diced tomatoes with jalapeño and cilantro or similar
• 8 oz of Explore Cuisine Chickpea Spaghetti
• ½ tomato diced
• ½ c black olives quartered
• Cilantro for garnish

Indulge your senses with this savory gluten-free macaroni and cheese starring Boar’s Head Sweet Slice Boneless Smoked Ham, Vermont Cheddar Cheese and Blanc Grue® Gruyere Cheese.

Ingredients:

• 2 Tbsp butter
• 2 Tbsp rice flour
• 1 tsp salt
• 2 1/2 cups milk
• 1 cup Vermont Cheddar Cheese, shredded
• 1 cup Blanc Grue Gruyere Cheese, shredded
• 2 slices Sweet Slice Boneless Smoked Ham1/4″ thick slices, diced small
• 4 cups gluten-free elbow macaroni, cooked to package directions
• 3/4 cups green peas

Directions:

1. Preheat oven 375° F.
2. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally
3. Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.
4. Bake for 20 minutes or until heated through.

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

• 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
• ¼ cup Red onion, chopped
• 2 cups Celery, diced 1/4 in. thick
• 1 tsp Garlic relish
• ½ cup
  Real Mayonnaise
• 1 tsp Black pepper, to taste
• 8 cupsMixed greens
• 1 tbsp Olive oil, for drizzling
• 1 tbsp Balsamic vinegar, for drizzling

Directions:

1. On a clean work surface, dice turkey into ¼ inch cubes.
2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
5. Drizzle with olive oil and balsamic vinegar, as desired.

Adapted from www.KeeleyMcGuire.com Garlic & Parmesan Lentil Chips make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun!

Ingredients:

• 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
• 1 and 1/2 cup of crushed Lentils Garlic & Parmesan Chips
• 1/4 cup of honey mustard vinaigrette dressing
• Optional: popsicle sticks

Directions:

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
4. Crush your lentil chips into crumbs.
5. Place crushed lentil chips into a medium to large sized bowl. Pour honey mustard vinaigrette dressing into a small bowl.
6. Dip chicken first into the vinaigrette and coat both sides, then roll the chicken in the crushed lentil chips. Use your hands to help pat the crushed chips onto the chicken.
7. Repeat until all chicken pieces are coated and placed on the baking sheet.
8. Bake in the oven, without turning, for 25–30 minutes.
9. Remove from the oven and let cool. Add a popsicle stick for serving.

Ingredients:

• 1 spaghetti squash
• 1 Tbsp. olive oil
• 1 medium onion, diced
• 1 can black beans, drained and rinsed
• 1 – 1 oz. package of gluten-free taco seasoning
• 1 Tbsp. of water
• 1/2 cup of black olives
• 2 medium tomatoes, diced
• 6 oz. sour cream
• Cheese to garnish

Directions:

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9×13 dish that is filled with 1/2 inch of water.
3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
4. Heat oil in skillet over medium heat.
5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
7. Mix squash with skillet mixture, stir. Garnish with cheese.
8. Enjoy!

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 16 corn dogs.

Ingredients:

• 3/4 cup Oonagh’s Gluten-Free Flour Mix
• ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
• 1 cup cornmeal
• 1 Tbsp. gluten-free baking powder
• ½ tsp. salt
• 1/2 tsp. xanthan gum
• 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
• ¼ cup sugar
• 3 large eggs or ¾ cup gluten-free egg substitute
• 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
• 1 stick of butter or butter alternative melted or ½ cup olive oil
• 12 oz. pack of gluten-free sausage, cut into tiny dices.
• ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
• ¼ cup finely chopped green of green onions or chives.

Directions:

1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients together.
3. Whisk egg, milk, butter or oil and vanilla together.
4. Pour wet mix over dry mix and gently stir together. Don’t over work the mixture. You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
5. Divide up (about ¼ cup) the mixture on greased muffin pans.
6. Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through. Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
7. Remove from oven and let cool for 10-20 minutes before removing from pans.