quinoa salad and gluten-free lemon blueberry cake

Here's a simple and delicious gluten-free recipe for a Quinoa Salad with Roasted Vegetables:

Ingredients:

1 cup quinoa

2 cups water or vegetable broth

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 small red onion, sliced

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup chopped fresh parsley (optional)

For the dressing:

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 clove garlic, minced

Salt and pepper, to taste

Instructions:

Prepare Quinoa:

Rinse the quinoa under cold water using a fine mesh sieve.

In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.

Roast Vegetables:

Preheat your oven to 400°F (200°C).

Place diced bell peppers, zucchini, and sliced red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.

Season with salt and pepper to taste.

Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized. Remove from oven and let cool slightly.

Prepare Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, minced garlic, salt, and pepper until well combined.

Assemble Salad:

In a large mixing bowl, combine cooked quinoa, roasted vegetables, and chopped parsley (if using).

Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

Serve:

Serve the quinoa salad immediately while still warm, or chill in the refrigerator for a few hours to serve cold.

Garnish with additional parsley if desired.

Here's a delicious recipe for a Gluten-Free Lemon Blueberry Cake:

1 1/2 cups gluten-free flour blend (with xanthan gum included)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 2 lemons)

1/2 cup sour cream or Greek yogurt

1/4 cup fresh lemon juice (from about 1-2 lemons)

1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Instructions:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line with parchment paper.

Prepare Dry Ingredients:

In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract and lemon zest.

Combine Dry and Wet Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with sour cream (or Greek yogurt), beginning and ending with the dry ingredients.

Mix until just combined.

Add Lemon Juice and Blueberries:

Gently fold in the fresh lemon juice.

Toss the blueberries with a teaspoon of gluten-free flour to coat (this prevents them from sinking to the bottom of the cake). Fold the coated blueberries into the batter.

Bake:

Pour the batter into the prepared cake pan and spread evenly.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare Glaze:

In a small bowl, whisk together powdered sugar and enough fresh lemon juice (2-3 tablespoons) to make a smooth glaze.

Drizzle the glaze over the cooled cake.

Serve:

Slice and serve the gluten-free lemon blueberry cake. Enjoy!

This cake is wonderfully moist with a bright lemon flavor and bursts of juicy blueberries. It's perfect for any occasion and a delightful treat for those who follow a gluten-free diet!