Gluten Free Peruvian Quinoa Stew

I've cooked up a few nice dishes using quinoa in the past.  Once for a cold and fruity salad, and another as an accompaniment for baked fish.  This vegetarian gluten free meal calls for a bit of prep and chopping, but in the end it's all worth it:) 

It's the day after x-mas and New Years 2013 is right around the corner.  Make sure to add this to your New Year's Resolution healthy eating meal list; it's a keeper!

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 2 tblsp. oil (vegetable or coconut)
• 2 cups onions (chopped)
• 2 garlic cloves (minced)
• 1 celery stalk (chopped)
• 1 carrot (cut diagonally into 1/4 inch slices)
• 1 bell pepper (chopped)
• 1 cup zucchini (cubed)
• 2 cups undrained canned diced tomatoes
• 1 cup water or GF vegetable stock
• 2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. ground coriander
• 2 tsp. fresh or 1 tsp. dried oregano
• pinch of cayenne (or more if it's what you like)
• salt
• fresh cilantro (optional)
• grated cheddar cheese (optional)

Cooking Directions

1. Using a fine strainer, rinse your quinoa well.  Place it in a pot with the water (1 cup) and cook, covered, on medium-low heat for about 15 minutes or until soft. Set aside.
2. Take out a covered pot. As the quinoa is cooking, saute the onions and garlic in the oil for about 5 minutes on medium heat.
3. Add the celery and carrots to the pot and cook for another 5 minutes, stirring often.
4. Add the bell pepper, zucchini, tomatoes, and water or GF stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes (until the vegetables are tender).
5. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese if you like.
6. Serve up and enjoy!

Gluten Free Red Fried Rice

It's the end of the academic semester, I have about a week and a half left of grading papers and tests, going to meetings, and organizing the mess in my office that has accumulated over the past 4 months.  And then my winter break begins!  I'm seriously looking forward to having some free time to fill.  I plan to get on the mountains to hike and snowboard as much as the weather allows, finish up a few lingering home projects, and spend some time visiting friends I've neglected during the school semester.  I also plan on learning how to create some memorable vegetarian meals and a few new desserts to add to my culinary repertoire; something I've already begun.

This healthy vegetarian dish is very easy to prepare and cook.  It's quite tasty and can be eaten for any meal of the day.  Although I made this a main meal, this is a great side dish as well.  Feel free to add some diced hot pepper and experiment with the amounts of salt and pepper you add.  Although the directions call on you to add the salt and pepper at the end of the process, you may want to season throughout. Enjoy!

Ingredients

• 1 1/2 cups basmati rice
• 4 tblsp coconut oil
• 1 large red onion (chopped)
• 2 red peppers (seeded & chopped)
• 1 lb cherry or grape tomatoes (halved)
• 4 eggs (beaten)
• sea salt and freshly ground pepper

Cooking Directions

• Either combine 3 cups of water and the rice in a rice cooker and press the "on" button, or... wash the rice under cold water. Drain. Bring a large pan of water to a boil, add rice and cook for 10-12 minutes.
• While your rice is cooking, heat the coconut oil in a wok (or deep pan/pot) until very hot (medium/high heat). Add the chopped onions and red pepper and stir fry for 3-4 minutes.  
• Add the halved cherry or grape tomatoes and continue to stir fry for another 3 minutes.
• Pour the beaten eggs in all at once and let cook on top for 30 seconds before you stir it all together. 
• Drain the cooked rice (if not using a rice cooker) and add to the wok.  Toss the rice over the heat with the vegetable/egg mixture for another 3 minutes.
• Season generously with salt and pepper and serve at once.

Gluten Free Brunch at REX 1516 Philadelphia!

The food and service at REX is seriously good! The first time Mindy and I experienced REX was after we cashed in our "Romantic Night Out" change jar and decided to try out a restaurant we'd never been to before.  I had read about REX 1516 on another gluten free food blog.  It's located right across the street from Bob and Barbara's, a great little dive bar that has free live jazz and soul every Friday and Saturday night.  You can catch a meal at Rex, and then enjoy a night getting liquored up on their $5 PBR & Jim Beam shot special, while jamming out with some local music legends.  However, our first night there, we simply enjoyed the great service, amazing food, and chill atmosphere.  I was more than happy with the range of options on their gluten free dinner menu.

Rex has a bit of a southern twang in appearance, with a wrap-around bar in the back, completed by a large TV screen with non-stop classics in black and white.  Brunch at REX starts at 11am.  They had plenty of creative drink specials, and a great GF brunch menu.  I had a hard time deciding between the Huevos Rancheros and the Shrimp and Grits.  I went with the Shrimp and Grits and was very happy I did!  The Shrimp and Grits came with Fried Egg, Roasted Tomatoes, Crispy Pork Belly and Blackened Shrimp.  It was ridiculously good; every bite a little taste of heaven:)

If you have to eat gluten free, and you're anywhere Philadelphia, go to REX 1516 - trust me, you'll be glad you did.

REX
1516 South Street
Philadelphia, PA 19146

Links
REX 1516 Philadelphia
Bob & Barbara's Facebook Page