3 Delish Recipes for Gluten-Free, Vegetarian Summertime Dishes

Summertime and the livin’ is gluten free (and sometimes vegan). We asked Amie Valpone, Editor-in-Chief of The Healthy Apple and a Manhattan based-culinary food expert specializing in dairy and gluten free dishes for some of her summer faves. Needless to say, they are now among our faves.

Summertime Mixed Berry Quinoa SaladIngredients

1 cup uncooked quinoa
1 pint organic blackberries
1 pint organic raspberries
1 tsp. dried basil
2 cups mixed greens
2 scallions, finely chopped
2 Tbsp. white balsamic vinegar
1 tsp. stevia powder
½ tsp. sea salt
½ tsp. freshly ground white pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon zest, plus more for serving
2 Tbsp. ground flax seeds


  1. Cook quinoa according to package. Remove from heat; set aside to cool for 20 minutes.
  2. In a large bowl, combine cooked quinoa, blackberries, raspberries, basil, mixed greens and scallions; gently toss to combine. Place in the refrigerator for 25 minutes.
  3. Meanwhile, in a separate bowl, whisk remaining ingredients.
  4. Remove quinoa salad from the fridge; drizzle with balsamic dressing.
  5. Serve chilled with additional lemon zest.

Sweet Black Rice and Asparagus SaladIngredients

1½ cups uncooked black rice
1 pint organic raspberries
1 bunch of fresh asparagus, ends removed
1 Tbsp. fresh lemon zest
2 scallions, finely chopped
2 Tbsp. shredded coconut
½ tsp. sea salt
¼ tsp. freshly ground pepper
2 Tsp. extra virgin olive oil


  1. Cook black rice according to package.
  2. Rise raspberries; set aside. Cut asparagus into ½ inch pieces. In a large bowl, combine cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes.
  3. Remove from fridge; fold in fresh raspberries; gently toss to combine. Drizzle with olive oil.
  4. Serve chilled.

Macadamia Goat Cheese Pasta Salad


¼ cup macadamia nuts
1 pound gluten-free penne pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
4 ounces goat cheese, broken into pieces
2 scallions, finely chopped
1 Tbsp. fresh lemon zest
2 Tbsp. finely chopped fresh parsley
¼ tsp. paprika
½ tsp. sea salt
¼ tsp. freshly ground black pepper


  1. In a small skillet over medium heat, toast macadamia nuts, stirring often, until golden, approximately 3 minutes.
  2. In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add asparagus during the last 2 minutes of cooking. Drain; return pasta and asparagus to pot. Toss with goat cheese, scallions, lemon zest, parsley, paprika, sea salt, pepper and toasted macadamia nuts.
  3. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
  4. Serve chilled or at room temperature.

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