Anyone who knows me knows that I prefer desserts with lots of butter, flour, sugar, eggs, sour cream and/or cream cheese. I also tend not to like ingredients that seek to “mimic” these traditional dessert ingredients (no tofu or quar gum or applesauce or tapioca in my baked goods). Which means I’m fairly certain that a “vegan dessert” will never come out of my kitchen. And certainly my own intolerance for “artificial sweeteners” (in all of their guises; they give me migraines) will keep plain old white and brown sugar in my pantry indefinitely.
On the other hand, when a recipe requires only minor variation to go from “traditional” to “restricted diet,” I’m willing to give it a try. Just as I was getting ready for Autumn Apple Crisp season, I stumbled on several recipes for “Gluten-Free Fruit Crumbles” that use ground quinoa in place of flour. I’m a fairly recent, but enthusiastic, convert to quinoa, so I keep a supply of it in the pantry (well actually in the refrigerator). Once I figured out that my mini-chopper would not grind quinoa but my spare (and well-cleaned) coffee grinder would, I was all set to give “gluten-free dessert” a try.
Here’s what I came up with:
Pear-Apple Crumble with Gluten-Free Oat-Quinoa-Pecan Topping Recipe
Saw this recipe sitting at the chiropractor’s office the other day. Coincidentally, a few hours earlier I had picked up some fresh purple string beans at the Farmers Market. I love quinoa, so this seemed perfect. In case you are wondering, purple string beans turn green when cooked.
Quinoa and Green Bean Salad
from Whole Living July/August 2010
1 Tbsp. extra-virgin olive oil, plus 1/4 cup for the dressing
1 small onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup quinoa
1-3/4 cups water
1 lb. green beans, trimmed (cut crosswise into 1-inch pieces)
1 cup flat parsley leaves
3 Tbsp. red-wine vinegar
Heat 1 Tbsp. oil in saucepan over medium-high heat. Add onion and garlic, 1/4 tsp salt and a pinch of pepper. Cook, stirring until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
Bring a large pot of water to a boil. Add 1 Tbsp. of salt and beans, cook until bright green, about 4 minutes. Drain and rinse in cold water.
Combine quinoa, green beans and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 tsp. salt and pepper.
I didn’t have any flat parsley, so I made the recipe without it. It tasted great anyway.
I forgot to take pictures of this dish, but will add them the next time I make it.