Welcome back to gluten-free, healthier choices and recipes for getting together with your friends, or just to cook for your family!
This time, I am going to share two ways to eat burgers or sliders, sans buns. Then I’m going to share a recipe for Quinoa Parsley Salad. Finally, my g-free take on Salsa Roll-Ups.
For hamburgers, if you are gluten-free, you need to either make sure the burgers are made from 100% ground beef (no fillers) or that they are labeled as gluten-free. If you go the beef route, I recommend the leanest meat you can afford. Also, the best quality is meat from cows that have been grass-fed. Another alternative is to have turkey burgers. Jennie-O makes great frozen turkey burgers that are g-free. Turkey gives you less fat than beef. I like to season all burgers (beef or turkey) with Old Bay seasoning. You can’t tell the turkey from the beef! Sprinkle on some salt & pepper. Slap on a slice of cheese. You can use ketchup, mustard, mayo, onions, pickles, tomatoes – however you want them!
When you can’t have a regular bun, though, how do you eat that burger? Of course, you could buy pre-made g-free buns or make some from scratch. (There’s a new meaning to BYOB…Bring Your Own Bread!) But those are costly and time-consuming, respectively. As a much more affordable and quick option, I eat my burgers one of two ways. #1: Wrap it all up in a couple large lettuce leaves. #2: Put it on or between (depending how much you want) one or two cooked portabella mushroom tops! (Sliders could fit on baby portabella tops.) My burger in the photo above was on one portabella top. It was so good! (Others will be envious!)
Quinoa Parsley Salad
Just a word about quinoa, (pronounced keen-wa). If it weren’t for being g-free, I may not have ever heard of or tried quinoa. Quinoa comes from the Andes Mountains in South America and was named to mean “the Mother grain” by the Inca. Quinoa has more protein, (all of the essential amino acids), than any other grain. It is very easy to digest. It is diverse, being used as a side dish (like rice), in soups, in salads, as a pilaf, in crackers, in bread (quinoa flour), and even as a breakfast cereal! Whole quinoa comes in white or red seed-like form, which when cooked, the germ ring becomes white. You can also buy quinoa flakes, (that go great in cookies and muffins), and quinoa flour (that goes wonderfully in bread and pizza crust).
I used the red quinoa in this dish because it was what I had in my cupboard. It makes this salad more interesting looking…a little more colorful!
1 cup quinoa
2 cups water
1 bunch curly parsley, chopped
3 stalks celery, chopped
6 scallions, finely chopped
2 teaspoons dried mint (or 3 tsp. fresh mint, chopped)
1/2 teaspoon allspice
4 Tablespoons extra virgin olive oil
3 Tablespoons fresh lemon juice, or to taste
dash of pepper
1 teaspoon salt
In a medium sauce pan, place quinoa and water. Cover, bring to a boil, reduce heat and simmer until the water is absorbed and a white ring is visible around the quinoa, about 15 minutes. Remove quinoa to a large bowl to cool. In the meantime, chop parsley, celery, scallions, and mint (if fresh). When quinoa is cool, add chopped vegetables and herbs. Add oil, lemon juice, and salt & pepper. Toss to mix.
(You can substitute kale for the parsley, or use half and half. Some people don’t care for that much parsley.)
It was really good, and something different from the usual. With the lemon and mint, it gives a light, springy taste. And so good for you!
These are great simple appetizers or additions to a meal.
4 oz. Neufchatel cheese, softened
3 Tablespoons salsa
4 corn tortillas (6-inch)
1/2 cup finely shredded four-cheese Mexican blend
1/4 teaspoon chili powder
a few splashes of extra virgin olive oil (EVOO)
I don’t care for raw, uncooked corn tortillas at all. So I’ve learned that if I put a splash of EVOO in a small frying pan and heat them up a little, (1-2 minutes on medium-high heat per side), they taste a lot better! So go ahead and do that for all of the tortillas.
Mix Neufchatel and salsa; spread onto tortillas. Top with shredded cheese and chili powder.
Roll up tortillas tightly. Cut each crosswise into 5 slices.
Enjoy! Here’s to your health!
© 2012 – 2019, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.