Bon Appetite!

So here is the completed version of my Gluten-Free Challenge recipe for anyone interested. Due to the lack of responses as far as versions, did it solo, albeit with some taste-testers. I encourage you all to try it out at your next picnic/BBQ or as accompaniment to grilled fish or meats. I look forward to constructive feedback.

Blessings :)

When most people think of BBQs, coleslaw is probably one of the food items that readily comes to mind. I would even venture to bet that it is in the category of "BBQ Foods" on Family Feud. I must admit I have always eyed it with suspicion and some "foodie self-righteous thinking”: “what a sad excuse for a vegetable dish!"  So what I offer here is a variation on your requisite  BBQ dish. Now you can sign up to bring the "vegetable dish" and deliver something I'm confident even your "BBQ traditionalists" will enjoy.

Growing up, I kept copious food journals in attempts to track symptoms: mental, emotional and physical, in relation to food and the abbreviation "BB" was my standard shorthand for blueberries. These antioxidant powerhouses are not only delicious but “a burst” with bioflavonoids, antioxidants that help decrease inflammation in the body.  Here in the Pacific Northwest "BBs" unfortunately are not available locally grown in June. However, if you are anything like me and thoroughly enjoy the fun of "BB" picking, you've stocked your freezer full with these luscious morsels and are just waiting for new creative ways to incorporate them into meals. No longer relegated only to the breakfast or dessert table, possibly in dishes that many Gluten-free folk may no longer be able to enjoy, "BBs" are delicious at any meal experience.

The "Q" stands for quinoa. A traditional Incan grain, in the last few years it has migrated it's way up and has made a remarkable impact on North America, especially in Gluten-free kitchens. Readers may be surprised to learn that quinoa in fact is a "psuedograin." It is technically/botanically speaking a seed of a plant in the goosefoot species rather than a member of the grass family in which the great nemesis of us all resides, wheat. It is actually more closely related to beets and spinach than it is to wheat. It is one of the only plant foods that is a complete protein in itself containing the essential amino acid lysine that is often missing from grains. In its natural state it contains a saponin or soap-like coating. A natural glycoside, saponins help protect quinoa out in nature, thereby necessitating less artificial protection. However, saponins can be toxic in large quantities and to be removed prior to eating. Lucky for us, removal is as simple as rinsing the grains prior to cooking. You will see some bubbles arise, this is the soapy quality of the saponins. Two rinses is generally sufficient. Alternatively, you can find quinoa in packages that have already been "washed" of their coating and are labeled pre-rinsed: Ancient Harvest Quinoa is one that I know of with this specification. 

Community "BBQ" Slaw: Serves 8-10 as side dish. Best enjoyed with others!

½ c dry measure Red Quinoa, rinsed (a fine sieve/strainer works well; leave in the device after rinsing; there may be leftovers)

3 organic Cremini Mushrooms: chopped

1 tsp. organic Italian herb blend

1 large bunch organic Lacinato/dino Kale ( Red Russian Kale is another option )

1 tbls fresh squeezed Lemon Juice from 1 organic lemon

1 tsp organic Extra Virgin Olive Oil (EVOO)

1/4 large head organic Red Cabbage, coarsely shredded

2 organic Carrots, peeled and shredded

2 organic Scallions, snipped (kitchen shears work well)

1c organic fresh or unsweetened dried Blueberries

2 tbls Pumpkin Seeds

1 c. chopped fresh Parsley

½ tsp grated Ginger (microplane works well)

⅛ tsp freshly ground Black Pepper

½ tsp Sea Salt

½ tsp Cinnamon

¼ tsp Cayenne

Directions:

To Prepare Quinoa:

• In a 1 quart sauce pan saute chopped mushrooms about 3 minutes on medium heat until they sizzle but do not brown. Add a pinch of dried Italian herbs. Stir to prevent sticking to pan; add a splash of red wine vinegar if necessary.
• Add ½ c rinsed red quinoa and stir to combine with the mushrooms.
• Add 1c water to pan and bring to boil.
• Cover and cook over low heat for 8 minutes or until quinoa has absorbed all the water.
• Remove from heat, fluff, cover and let stand for 10 mins. Chill in refrigerator.

To Prepare Slaw:

• To finely shred kale: stack 3-4 kale leaves and fold along rib; chop kale perpendicular to rib from top to bottom creating thin ribbons of kale. Further chop ribbons in half. Repeat with remaining kale leaves. (Alternatively, finely chop/shred kale as is comfortable for you.)
• Place chopped kale in a large serving bowl.
• Add the fresh squeezed lemon juice, EVOO and sea salt to kale.
• Using hands, massage kale to coat with lemon, olive oil and sea salt. This helps to “tenderize” it.
• Add in the chopped red cabbage, shredded carrots, chopped scallions, fresh parsley, pumpkin seeds, freshly ground black pepper, cinnamon and cayenne to kale.
• Stir to mix with wooden spoon.
• Remove quinoa from refrigerator and toss 1 cup with kale slaw. Chill for 1 hour or more to allow flavors to blend.
• When ready to serve add in the blueberries. Add additional sea salt and pepper to taste.