Quinoa Salad – Gluten-free office lunch

Hi all, I’ve finally made it and uploaded all the many new recipes I’ve been trying out lately. One of them is this delicious salad. It’s a nice one when still lukewarm but goes well when stored in the fridge, too. Preparation was as easy as it could possibly be since there’s not all too much chopping, dicing and cutting involved. I made this dish as a lunch-to-go for my office days and it was both light AND satiable, so here we go.

What you’ll need for 3-4 meals:

– 150g Quinoa

– 5 carrots, sliced

– 150g snow peas

– olive oil, honey, lemon juice

I topped it up with some yoghurt dressing before serving which made it very fresh:

–  200g plain yoghurt

– 1 small clove garlic, finely chopped or pressed

– salt


Before you cook the Quinoa make sure you rinse it thoroughly under cold water, because it will be pretty bitter in taste if you don’t. Then add Quinoa, 450ml (triple amount of water) and 1/2 teaspoon of salt to a  pot and bring to a boil. Let it cook for 5 minutes, then turn off the stove, cover the pot and let it soak for 15-20 minutes using the remaining heat from the stove. You will see all the water will be gone by the time the Quinoa is nicely cooked.

Meanwhile, bring a medium sized pot filled with water to a boil, add a generous spoon of salt and when the water is really bubbling, add the carrots and snow peas. Let it cook on high heat for 5 minutes, then pour into a strainer and chill immediately with cold water.

In a small bowl mix 1 tbl. spoon honey, 4 tbl. spoons lemon juice and 5 tbl. spoons olive oil, salt and pepper. In case it doesn’t combine well because the honey is too gooey just heat it up in your microwave for 10-15 seconds, it will blend perfectly after that!

Once the Quinoa is cooked and the veggies have cooled, just add all ingredients to a large salad bowl and mix well, then (if you wish) apportion it into smaller containers if you want to take it out. The salad stores well in the fridge for 2-3 days.


For the yoghurt dressing blend yoghurt, some salt (little!) and garlic and poor 2-3 table spoons over the salad right before eating. Voilà!

Gluten-free afternoon tea-treat

With the weekend approaching I thought I’d go for some sweet treat I’d tried out recently:

Gluten-free Apricot Cake

What you’ll need for a usual round pan:

– 100g soft (but NOT melted / liquid) butter

– 100g brown or raw sugar

– 1 egg, devided into yolk and white

– 150g gluten-free flour – all purpose or bake’n’cake flour

– 60-80ml milk or water (if you’re dairy free)

– 1 large tin of apricot halves

Mix butter and sugar and whip until it’s really, really creamy and the volume has risen. Add milk, egg yolk and flour and mix until well-blended. If the dough appears too dry, add some more milk or water (otherwise the cake will become too dry as well). Whisk the egg white until stiff and add carefully to the dough. Fill into a baking pan (covered with pan liner or thoroughly greased) and place apricots upside up allover – do not press them too much into the dough.

Bake for about 30-40 mins (170 degrees C), decorate with icing sugar before serving. Voilà!

This was actually the first gluten-free cake that really worked out and was really yummy the first time around, it is not dry but juicy and fresh. I hope you like it as much as we did. You can also serve whipped cream or sour cream with the cake.

Tomorrow we will try a new recipe – a kid’s cake with lemonade. We will see how this goes as it is not a gluten-free recipe originally. You will definitely be informed. 🙂

Quick’n’easy frittata – gluten-free

One of my latest culinary discoveries: oven-bake frittata. It is a quick and easy meal, it disposes all the leftovers from your fridge and the kids love it – except for my middle monkey who seems to be extraordinarily picky at the moment anyway.

Last nights frittata was made of:

1 zucchini

2 potatoes

1 handful of diced bacon

1 handful of grated cheese (if you‘re going without dairy, just leave that out)

10 eegs

1-2 tomatoes

salt, pepper, nutmeg and frozen herbs of your choice to taste



Preheat your oven, 200 degrees C.

Grate zucchini and potatoes in the food processor on high speed or manually first, then add eggs, bacon, cheese and spices and mix thoroughly at medium speed for about 20 seconds until all ingredients are well-blended.

Cover a casserole or baking tray with pan liner and fill in the egg-mixure. Add sliced tomatoes on top so it looks nice and bake for 30-40 mins, you will see when it‘s done.


We had it last night for dinner and it makes a perfect meal, served with some bread and / or maybe a fresh green salad. When I was on my way today around lunch time I took the leftovers and had them cold – absolutely delicious! This will sure make its way into our lunchboxes more often.


In general frittata is a good meal to use up what‘s left in your cupboards or fridge because you can use any ingredients you like and find such as carrots, mushrooms, prawns, pre-cooked meat, capsicum… Just note: the „harder“ the food (for example carrots) the smaller you have to grate it so it will be cooked well once the frittata is done. Voilà!