With the long-awaited arrival of summer, it's time to enjoy the sun, the beach and, if you're lucky or have lucky friends, a refreshing dip in the pool. But if the plan is to spend the whole day and you're a coeliac, it's likely you'll find it difficult to plan meals or get tired of always eating the same thing. But don't worry, that's what we're here for! Below, we give you ideas for cool and healthy gluten-free summer recipes that will make your day at the beach perfect. Get the Tupperware And take note!
Lentil, rice and avocado cold salad
Ingredients:
- Rice 1/2 cup
- Canned lentils Half a small bottle
- Avocado 1/2 unit
- Cherry tomato 6 units
- Red onion 1/4 unit
- Lemon 1/2 unit
- Ajo 1/2 tooth
- Extra virgin olive oil
- Hello
Preparation
Start by preparing the rice in a pot of boiling water. To add more flavour, toss in a tablespoon of olive oil and a clove of sliced garlic. When it starts to colour, add the rice and let it boil over a high heat until you achieve the desired texture. In the meantime, chop the onion and dice the tomatoes and avocados. Drain the lentils with plenty of water and mix the onion, tomatoes, avocado, lentils, and rice in a bowl. Stir gently and finish by adding a little more oil, lemon, and salt on top.
Quinoa "risotto" with mango
Ingredients:
- Vegetable broth 250 ml
- Quinoa 125 g
- White wine 75 ml
- Grated Parmesan cheese 38 g
- Mango 1/2
- Fresh parsley to taste
Preparation
In a pan, lightly toast the quinoa and add the 75ml of white wine. Stir over a high heat for approximately one minute to allow the alcohol to evaporate. Add the stock to the pan little by little, allowing it to hydrate slowly while stirring for about 10-12 minutes. Meanwhile, peel the mango and dice it. Once the quinoa is cooked, which should be al dente and slightly soupy, add the cheese, stir, and let it cook for a couple more minutes. And that's it! Now remove it from the heat and serve with the diced mango on top and fresh chopped parsley.
Rice noodles with salmon and vegetables
Ingredients:
- 100g rice noodles
- 1 courgette,
- Mushrooms to taste
- 1 carrot
- 150g Salmon
- Extra virgin olive oil
- Hello
- Tamari Salsa (gluten-free soy sauce, optional)
Preparation
Cook the rice noodles in boiling water with a little salt for about three minutes, following the packet instructions. Once they are done, drain them and rinse them with cold water, separating them slightly with a fork. Meanwhile, cook the diced salmon in a frying pan, add the washed and chopped vegetables, and stir-fry everything together in the same pan. Season with salt and pepper, add the gluten-free tamari sauce, and sauté for about 5 minutes. Enjoy!
Gluten-free Salmorejo Cordobés
Ingredients:
- 1 kg Ripe tomatoes
- Gluten-free bread
- 100 ml olive oil
- 30 ml Vinegar
- 10g Hi
- 1 clove of garlic
- 100g Serrano ham
- 2 Boiled eggs
Preparation
Place the chopped tomatoes and garlic in a blender and blend until a liquid purée forms. Pass this through a sieve or colander to remove the skins and small seeds. Cut the bread into pieces and add it to the tomato purée along with the salt and vinegar, and blend again at high speed. Then, with the blender running, gradually incorporate the oil, blending until well emulsified. Leave to cool in the fridge for a couple of hours, and finally, garnish with chopped egg, shavings of Serrano ham, gluten-free bread croutons, and a few drops of olive oil.
We provide the ideas and you, the appetite! Enjoy your meal!
Article written by the El Miracle team