Nadia Bedricky is a marketing and public relations professional who previously worked as a brand ambassador for the Arena Football League and assisted with game-day operations for the NFL Network. In her free time, Nadia Bedricky enjoys experimenting with different recipes and eating gluten-free foods. Below are three easy-to-make gluten-free meals.
1. Mexican-style omelet wrap – To prepare the filling, mix sliced spring onions, chopped coriander leaves, red wine vinegar, chopped tomatoes, spinach, and sea salt, and set aside. Cook eggs into omelet over medium-low heat, and when the omelet is finished, fill with salad mixture and roll it up as if it were a wrap. Drizzle a mixture of lime juice and Tabasco sauce over the omelet for extra flavor.
2. Warm winter salad – This simple salad idea brings together broccoli, kale, and cooked quinoa in a large frying pan. Once broccoli is charred and kale is wilted, add a homemade dressing consisting of juice from an orange, red wine vinegar, honey, olive oil, and tahini. Garnish finished salad with roasted hazelnuts and orange slices.
3. Quinoa and black beans – For this flavorful alternative to rice and black beans, begin by cooking onion and garlic in a medium saucepan until lightly browned and mix in quinoa and vegetable broth. Season with cayenne pepper, cumin, salt, and pepper and bring to a boil. Cover the saucepan and simmer on reduced heat until the broth is absorbed. Complete by stirring in cooked corn removed from the cob, cooked black beans, and cilantro.