Tag Archives: gluten free


Delicious Gluten-Free Lemon-Blueberry Pancakes

Hey, hey! Hope you guys are having a great week.

I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!


Gluten-Free Lemon-Blueberry Pancakes
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.

Gluten-Free Poultry Salads

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You have to make sure you don’t leave out the crushed tortilla chips on top — they add a necessary crunch to this monster salad.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

I created this Taco Salad recipe for the Del Real Blogger Recipe Challenge and I would LOVE it if you guys could vote for me! You have to have an active Facebook page to vote, and you can vote once per day until Thursday, June 9th!

The winner gets a prize package valued at over $10,000, so help me win! 🙂 🙂

Click here to be taken to the voting page! Scroll down and click the “Vote” box on the right side of the recipe!

Thank you in advance for voting! You guys are the BEST.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

Taco Salad with Chicken and Lime-Cilantro Dressing
Serves: 2
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

Cookies Desserts Gluten-Free

Dark Chocolate Meringue Cookies

Valentine’s Day is on Sunday! Travis and I never typically go out to eat on the actual day because we try to avoid the restaurant madness (and fixed-price menus!). So Travis and I have plans to go out on Saturday night instead, and then we’ll likely stay at home and cook together on Sunday night.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Every year I like to bake something for Valentine’s Day, but baking for Travis can be tricky because he only likes cookies (or chocolate-covered strawberriesand he only will eat cookies that are either gluten-free or made with whole wheat flour. I have a healthy, healthy guy on my hands, friends!

Travis was away this past weekend, so I spent some time in the kitchen experimenting with different recipes. Meringue cookies are gluten-free by nature, so I decided to make dark chocolate meringue cookies. Boy, did they turn out well!

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Whether or not you have a special Valentine in your life, you have to try these cookies. All you need is six simple ingredients, all of which I already had in my pantry and fridge and I’m sure you do, too!

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

One important piece of advice: don’t microwave the chocolate. The best way to melt chocolate for baking is with a double boiler.

If you don’t have one, they are incredibly easy to make at home using existing kitchen equipment.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Hope you guys love these delicious chocolatey cookies and Happy (early) Valentine’s Day!


What do you have planned for Valentine’s Day (or weekend)? Do you prefer to go out to eat or stay at home?


Dark Chocolate Meringue Cookies
Prep time
Cook time
Total time
Serves: 16-18 cookies
  • 2 egg whites
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • pinch salt
  • ⅓ cup sugar
  • 6 oz. 50-60% cacao dark chocolate, melted and cooled
  • ¼ cup dried cranberries, separated and not stuck together
  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Use a hand mixer or stand mixer (fitted with a whisk) to beat the egg whites, vanilla, lemon juice and salt until foamy. Slowly add in the sugar and beat until stiff peaks form. Fold in the melted chocolate and cherries (Make sure none of the dried cherries are in clumps).
  3. Scrape the batter into a one gallon plastic bag. Cut a one half-inch hole in one corner of the bag. Pipe cookies into 2 inch rounds on the prepared baking sheets, leaving about 1 inch of space in between each cookie.
  4. Bake for 15 minutes, or until the outside of the cookies is set and dry. Allow to cool completely on the baking sheets, about 15 minutes. Use a spatula to remove the cookies from the baking sheet and store in an airtight container for up to 5 days.

Cookies Gluten-Free

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins

Is this the longest cookie name ever?

I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.

I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.

But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.

And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”

Just trust me on this one, would’ya?

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).

Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

Serve these cookies with a cold glass of milk and happy dunking, friends!


Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins
Prep time
Cook time
Total time
Serves: 2 dozen
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup natural peanut butter (smooth or crunchy)
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1.5 cups gluten-free rolled oats
  • ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
  • ¼ cup raisins
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
  3. Stir in the rolled oats, chocolate chips and raisins.
  4. Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
* Cookies are best eaten the same day.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins ll www.littlechefbigappetite.com

Life Lately

Recipes that Didn’t Make it.

Going to be 100% real right now. I make and photograph a lot of recipes that don’t make it to the blog. Why? Because not everything comes out as delicious and beautiful as I would hope. I sometimes spend hours cooking and photographing food that ends up tasting bland or frankly, disgusting.

Thank goodness for my trusty taste-tester, Travis, who can be honest with me about whether or not a recipe is blog-worthy.

I thought it would be fun to share some photos of recent “recipe failures” so you could see a different side of what goes on in my kitchen. So, without further ado, welcome to the gallery of recipes that didn’t make it to the blog!


Sweet and Sour Carrots

I am not exactly sure what happened with these carrots because a whole lot of delicious ingredients went into this recipe, but the end result was incredibly boring. If a side dish is going to take you a good 45 minutes to make, it better be worth it. Am I right!?

Sweet and Sour Carrots


Gluten-Free Brownies

I had high hopes for these brownies. I used PB2 instead of flour, hoping that I was onto a delicious gluten-free breakthrough. Unfortunately, even after cooling in the pan for hours, these brownies were SO sticky. After I attempted to cut them into clean squares, it looked like a tornado hit the pan.

These three little squares were the cleanest cuts I was able to get. The perfectionist in me was screaming! So even though these gluten-free brownies tasted great, I wasn’t about to post something that didn’t look like bake-sale perfection.

Healthy Brownies


Mahi Mahi with Mango Salsa

Let me start by saying that I LOVE this recipe. Like LOVE. So does Travis. We’ve made it one million times. But, when I finally went to photograph it for the blog, the auto-focus on my camera stopped working. Every photo was a blurry mess. #FAIL.

Mahi Mahi with Mango Salsa

Now that my camera is up and running again, I’ve been meaning to remake this for you guys. Maybe this weekend?


Frozen Greek Yogurt Bark

I’ve seen a bunch of recipes for yogurt bark on Instagram, so I decided to have a go at it myself. I must have seriously missed something with this one, because my yogurt bark turned out terribly. The bark was all crackly, plus one minute it was rock-solid and next it was a melty mess. What a disaster!

Yogurt bark masters out there, what the heck did I do wrong?

Greek Yogurt Bark

There you have it! As you can see, not everything turns out like rainbows and butterflies around here. It’s all about experimentation.


What about you? Any funny cooking disasters you want to share? But actually. Please share and make me feel better…


Miracle Crust Apple Pie

Fall is upon us people! It’s really hard to believe because the temperatures are still in the upper 80’s in Los Angeles. Don’t get me wrong, I love the summer, but I am itching for the temps to cool down a bit.

If you follow me on Instagram, you may have noticed that I haven’t been cooking as much recently. It’s just been too darn hot in our apartment to even think about turning on the stove or oven!

Miracle Crust Apple Pie

Luckily, the weather cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah. This year, I was interested in making something slightly different than a traditional Apple Cake for our Jewish New Year celebrations.

In comes this Miracle Crust Apple Pie! It took a few tries to perfect, but I promise this recipe is amazing.

Even Travis (who, might I remind you, doesn’t like dessert), loves it!

Miracle Crust Apple Pie

Here is the deal: this apple pie makes its own crust during the baking process. That’s right, NO buttery pie crust needed, saving you tons of time and calories!

Miracle Crust Apple Pie

The apple mixture goes into the pie plate just as you see above. As you’re making it, you’ll think, “What the heck? This can’t be right.”

But, just trust me…because when this baby comes out of the oven it’ll look like THIS:

Miracle Crust Apple Pie

With the help of eggs and a bit of whole wheat pastry flour, the pie magically forms its own crust.

This recipe can easily be made gluten-free by substituting any GF flour (or even ground rolled oats!) for the whole wheat flour.

Miracle Crust Apple Pie

I love this Miracle Crust Apple Pie because it comes together in no time, uses no butter, and contains a lot less sugar than traditional recipes.

I know you’ll love it, too. If you make it, be sure to let me know in the comments below or tag me in a photo on Instagram!



Miracle Crust Apple Pie
Prep time
Cook time
Total time
Serves: 8
  • 2 apples, peeled (I used one Granny Smith and one Fuji)
  • ⅓ cup brown sugar, unpacked
  • ⅓ cup granulated sugar
  • ⅓ cup whole wheat pastry flour*
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup pecan halves
  1. Preheat oven to 350 degrees F. Grease a pie plate with unsalted butter or cooking spray.
  2. Slice the apples into very thin slices, about ⅛ inch. Place in a large bowl.
  3. In a separate medium bowl combine the sugars, flour, baking powder, salt, cinnamon, and nutmeg. Stir well to combine. Add the dry ingredients to the apples. Next add the eggs, vanilla and pecan halves. Stir well to combine.
  4. Pour the mixture into the greased pie plate. Use a rubber spatula to get every bit out of the bowl. Spread the mixture evenly across the pie plate. Bake for 45-60 minutes. Let cool for at least 10 minutes before slicing.
*Can substitute any flour of choice (gluten-free, oat flour, all-purpose, etc.)

Beef and Lamb Gluten-Free Slow Cooker

Slow Cooker Beef Stew

I think it is safe to say I am slow cooker obsessed.

Let me preface all of this by saying, yes, I know I am WAAAAAY late to the slow cooker game. For a while now, everyone  has been telling me that I needed to get one. Given my busy work schedule and limited time in the evenings, I always acknowledged it would be a very helpful appliance to have in my kitchen. I loved the idea of coming home from a long day of work and having dinner already made and ready to eat!

Slow Cooker Beef Stew Recipe

When I arrived back to LA last week from my trip to Boston, there was a GIGANTIC package sitting on my porch. I was ecstatic when I opened it up to find a new shiny slow cooker from my brother and sister-in-law for the holidays! Seriously. Perfect. Gift. Remember when I told you Dave is the #1 gift giver? Well, he and Morgan nailed it again.

I broke in my slow cooker this weekend by making a delicious beef stew.

Slow Cooker Beef Stew Recipe

Travis and I prepped everything after breakfast on Sunday morning and then threw it all into the slow cooker for 7 hours.

Slow Cooker Beef Stew Recipe

I have made beef stews in my dutch-oven before, but despite long cooking times in an oven on very low heat, I still always found the beef was never as tender as I would have liked. I was excited to see what would happen to the beef this time by using the slow cooker.

Slow Cooker Beef Stew Recipe

Holy Moly, was this beef tender! It was falling apart just by the slightest touch from my fork — just the way I like it.

The best part was that when the evening rolled around (Sunday evening always seems to come too soon, doesn’t it?), I didn’t have to do anything! I just stirred in a few final ingredients and the stew was warm and ready to eat!

This was the most delicious beef stew I have ever had. The addition of the brown ale really amps up the flavor in the broth and after slow cooking all day, the beef, carrots, and potatoes were so tender and soaked with rich flavor through and through.

Slow Cooker Beef Stew Recipe

Travis and I couldn’t get enough of it. It was one of those meals where we both sat there not talking to each other, just saying “Mmmmm” with every bite we took.

Yup, I am so hooked on slow cooking. I am honestly sorry I waited this long to try it! If any of you guys have great slow cooker recipes, please pass them my way. I am ready to try everything!


Slow Cooker Beef Stew
Prep time
Cook time
Total time
Serves: 5-6
  • 2 lbs trimmed boneless chuck roast, cut into 2 inch pieces (I recommend buying 2.5lbs because once you trim the excess fat it will be about 2 lbs)
  • 1.5 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons canola oil, divided
  • 6 large garlic cloves, minced
  • 2 large yellow onions, sliced in half and cut into ½ inch thick slices
  • 12oz Nut Brown Ale (I used Samuel Smiths Nut Brown Ale)
  • 1¼ cups unsalted beef stock, divided* (I used Stock Options Classic Beef Stock)
  • 1 lb carrots, peeled and cut diagonally into 1-inch pieces
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • Parsley for serving
  1. Heat a large skillet over medium-high heat. Sprinkle the beef with ¼ teaspoon each of the salt and pepper. Add about a teaspoon of oil to the pan. Add half of the beef to the pan, cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan and place in a heat-proof bowl. Repeat by adding another teaspoon of oil and the remaining beef. Remove the beef and any leftover juices from the pan.
  2. Add 1 tablespoon of oil to the pan. Add the garlic and onions and saute for about 4 minutes. Add the ale to the pan, scraping down to loosen any bits from the bottom. Bring to a boil and cook for 2 minutes. Stir in 1 cup of stock and the remaining 1¼ teaspoon salt and ¾ teaspoon pepper (*NOTE: If you could only find salted beef stock omit the added salt at this point, but add the pepper). Bring to a simmer.
  3. Pour the mixture into a 6-quart electric slow cooker. Add the beef, carrots, potatoes, bay leaves and thyme. Cover and cook on LOW for 7 hours.
  4. Combine the remaining ¼ cup stock and flour, stirring with a whisk. Stir the flour mixture into the stew and cook for 13-15 minutes until thickened. Stir in the red wine vinegar and dijon. Discard the bay leaves. Serve with fresh parsley.
**Recipe adapted from Cooking Light

This Slow Cooker Beef Stew Recipe is a delicious and cozy meal to come home to on a winter evening. Brown ale gives the broth a delicious, rich flavor! l www.littlechefbigappetite.com

Side Dishes

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa

Hi Food Lovers,

Welcome to the new and improved Little Chef Big Appetite. After a few months of reconstruction, I am back. New site, new look, but same old freakin’ delicious grub.  Don’t worry, I certainly did not stop, eating, cooking, baking, biting, or savoring — oh no. In fact, I have lots of goodies to share with you.


This post is all about cooking with color. In California, I am lucky enough to get fresh, colorful produce all year round. But growing up on the East coast, I remember loving summer evenings, strolling through the local farmer’s market with my parents. There was so much delicious fruit to sample and bring home. There was really no other season like it.  Now even though that I live in Southern California where we have a farmer’s market year round, it is still one of my favorite activities. Now on Saturday mornings, I begin my weekend scouring the stands for beautiful colors and unusual vegetables I can bring home to my kitchen.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This dish is certainly not lacking in color, but what is great about it is that it is made from produce that is fresh everywhere, all the time. Most importantly, it is full of flavor due to the wonderful spice mixture it incorporates.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

 Now, I know quinoa is a big thing these days. Everyone seems to have a recipe for it. And I know it’s got it’s health benefits – full of fiber and protein…but I have to be honest, I still find it really bland when eaten on its own.  In this dish, though, I mixed it with lemon and parsley and then served it with the spiced vegetables, so all the flavors really complement each other, and I actually enjoy eating quinoa.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This is a relatively easy side dish to pull together and it will truly please your taste buds. Oh, and did I mention that it is vegetarian and gluten-free? Make this one for company – I did and it was a hit. I served it alongside roast chicken, but I don’t see why you couldn’t serve it at your next BBQ or potluck.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe


Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa
Prep time
Cook time
Total time
Serves: 4-6
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 3 medium carrots, peeled and sliced on a bias into ½" thick pieces
  • 1 medium red apple (any kind), halved, cored, and sliced into 1" cubes
  • 1 medium red onion, halved and thinly sliced
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 cup quinoa
  • zest of ½ lemon plus 2-3 teaspoons of lemon juice
  • ½ cup finely chopped parsley
  1. Preheat oven to 425 degrees. Cook the quinoa in water according to package directions (do not add salt if directions say to do so).
  2. In a small bowl stir together the cardamom, coriander, black pepper and ¾ teaspoon of the salt. In a large bowl combine the carrots, apple, red onion and olive oil. Add the spice mixture and mix well to combine. Spread the mixture on a baking sheet. Roast in the oven for 30 minutes, stirring halfway. Remove the vegetables from the oven when the carrots are tender and the onions begin to turn dark at the edges.
  3. Transfer the quinoa to a serving dish and stir in the remaining salt, lemon zest, lemon juice and parsley. Spread the roasted vegetables on top and serve. Best if eaten same day.
*Recipe adapted from Tasting Table