Shirley, from Gluten-Free Easily, is hosting this month’s Adopt a Gluten-Free Blogger event and will have the round-up posted at her place in early September. (If you want to participate, and you should, then hop on over to Shirley’s place. There’s still time to sign up.)
The event was created by Sea, author of Book of Yum, and has been an ongoing bright spot in our blogging community.
I adopted Alta from Tasty Eats at Home. Who doesn’t love Alta? And, golly, she can cook! I’m always amazed at the food that flys out of her kitchen and it doesn’t hurt that her pictures are beautiful, too.
Best of all, we’re great friends. We started the Dallas Food Blogger’s e-mail group, recently co-hosted a Gluten-Free Blogger’s Brunch and are planning on attending the Gluten-Free Makeover with some other friends in Septmeber. On any given day, either one of us might fire off an e-mail asking for advice or just to say hi.
Did I mention she can cook?
Which is why I wanted to intentionally give one of her recipes a try with none of my own modifications and share it here with you.
Choosing the Recipe
There’s not a lack of good recipes on Alta’s blog so it took some time to choose exactly what I wanted to make – but once I saw her Quinoa Salad with Spinach, Raisins, and Walnuts I was hooked. First, I love quinoa. It’s easy to make, totally delicious, and packs a serious nutritional punch. And, if I got to add spinach, raisins, and currants I knew I’d be in heaven.
But the ingredient that really made the dish was the lemon. It added just enough acid to brighten everything up and pull the flavors together. Crunchy walnuts and salty feta brought a satisfying textural contrast.
I kept taking ‘just one more bite.’ This is a dish I’ll be making next time we have friends over for dinner. It’s perfect by itself but would also be a smart addition to grilled chicken or poached tilapia.
Get the complete recipe for Alta’s gluten-free, sugar-free Quinoa Salad with Spinach, Raisins, & Feta.
If I haven’t convinced you yet to stop by Alta’s blog and take a gander, then I’m going to blatantly suggest you do so now. For starters, you’ll find Peach Macadamia Scones, Parmesan Mac & Cheese, Slow Cooker Pot Roast, and Pumpkin Molasses Bread.
I got the sweetest e-mail from Candice, author of Infectiously Optimistic. She blogs about the trials of living with Lyme disease. She’s kindly featured me along with several other of my favorite gluten-free bloggers because the way we eat can help Lyme disease patients. I was fully inspired by her courage and optimism and learned so much from reading through her blog. Stop by and see what she has to say.