Healthy Diet
Gluten-Free Grains and Side Dishes

Gluten-Free Grains and Side Dishes

September 21, 2012

su-Carrot Salad with Red Quinoa and Chickpeas Image

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Gluten-free whole grains and vegetables are a healthy part of any meal. Pair these naturally gluten-free side dishes with your favorite main dish for an unforgettable meal.

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Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Mushroom Carpaccio with Gremolata and Shaved Parmigiano Recipe
This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season--roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

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Bok Choy and Mushroom Stir-Fry

Photo: Iain Bagwell; Styling: Karen Shinto

Bok Choy and Mushroom Stir-Fry Recipe

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

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Stir-Fried Cabbage with Red Pepper and Peas

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Stir-Fried Cabbage with Red Pepper and Peas Recipe

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

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Indian Chopped Salad

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Indian Chopped Salad Recipe

Combining chopped vegetables with lime juice, ground cumin, and other seasonings give this Indian-style salad a unique flavor.

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Wild Rice Salad with Cranberries and Pecans

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Wild Rice Salad with Cranberries and Pecans Recipe

Featuring cranberries, wild rice, toasted pecans, and scallions, this salad is full of fall flavor.

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Spicy Garlic Broccolini

Photo: Jennifer Causey; Styling: Claire Spollen

Spicy Garlic Broccolini Recipe

Broccolini has long, thick stalks and small florets. Broccoli rabe has slender stalks, larger florets, and leaves, as well as a slightly bitter flavor. Either will work in this quick sauté.

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Honey Mustard Glazed Carrots

Photo: Jennifer Causey; Styling: Claire Spollen

Honey Mustard Glazed Carrots Recipe

Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.

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Grilled Sweet Potato and Bell Pepper Toss

Photo: Jennifer Causey; Styling: Paige Hicks

Grilled Sweet Potato and Bell Pepper Toss Recipe

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

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Roasted Asparagus and Baby Artichokes

Photo: Christopher Testani; Styling: Kira Corbin

Roasted Asparagus and Baby Artichokes Recipe
To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.

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Wilted Kale with Bacon and Vinegar

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Bacon and Vinegar Recipe
Kale is a sturdy green that holds up to the bold, salty bite of bacon. Red onion, sherry vinegar, and maple syrup are other key ingredients in this satisfying side.

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Charred Okra with Tomatoes

Photo: Jennifer Causey; Styling: Lindsey Lower

Charred Okra with Tomatoes Recipe

A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.

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Charred Okra with Tomatillos

Photo: Jennifer Causey; Styling: Lindsey Lower

Charred Okra with Tomatillos Recipe
This healthy side dish is a fantastic way to get your daily serving of veggies.

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Curried Quinoa Salad with Cucumber-Mint Raita

Photo: Oxmoor House

Curried Quinoa Salad with Cucumber-Mint Raita Recipe
This Indian-inspired dish features quinoa, a high-protein grain that cooks relatively quickly. Cucumber-Mint Raita tames the heat of Madras curry powder, while mango and currants provide sweetness in this sensational salad.

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Pan-Seared Potatoes with Blue Cheese and Walnuts

Photo: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Blue Cheese and Walnuts Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist on a classic side.

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Pan-Seared Potatoes with Quick Pickled Red Onions

Photo: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Quick Pickled Red Onions Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

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Creamy Corn Risotto

Photo: Johnny Miller; Styling: Sarah Smart

Creamy Corn Risotto Recipe
Fresh kernels steep in milk before they're added to the rice, so the risotto absorbs every last bit of corn flavor. This gorgeous side is the perfect summer dish.

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Coriander Carrots

Photo: Randy Mayor; Styling: Claire Spollen

Coriander Carrots Recipe

Cooked carrots are an often-overlooked choice as a vegetable side. Coriander seeds and a little salt, pepper, and butter are all you need for this nutritious dish.

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Balsamic Broccoli Rabe

Photo: Randy Mayor; Styling: Claire Spollen

Balsamic Broccoli Rabe Recipe

Broccoli rabe is a leafy green vegetable with a slightly bitter taste. Olive oil, vinegar, Parmesan, and salt and pepper are all you need to create this nutritious, Italian-inspired side dish.

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Grilled Eggplant with Roasted Red Pepper Sauce

Photo: Johnny Miller; Styling: Sarah Smart

Grilled Eggplant with Roasted Red Pepper Sauce Recipe
Serve Grilled Eggplant with Roasted Red Pepper Sauce as a sort of warm side salad. The tangy-sweet pepper sauce makes a perfect flavor pairing for the tender, creamy flesh of the grilled eggplant.

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Pan-Seared Mojo Potatoes

Photo: Randy Mayor; Styling: Claire Spollen

Pan-Seared Mojo Potatoes Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side. For the topping, try plain, nonfat Greek yogurt in place of sour cream. It’s less than half the calories, and you won’t be able to tell a difference!

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Pan-Seared Potatoes with Spinach and Garlic

Photo: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Spinach and Garlic Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

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Napa Cabbage-and-Sweet Pepper Slaw

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Napa Cabbage-and-Sweet Pepper Slaw Recipe

Put this on your pulled pork sandwich and you'll never go back to regular coleslaw again.

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Basic Fluffy Mashed Potatoes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Basic Fluffy Mashed Potatoes Recipe
Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

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Sautéed Snap Peas with Ricotta Salata and Mint

Sauteed Snap Peas with Ricotta Salata and Mint

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Sautéed Snap Peas with Ricotta Salata and Mint Recipe
Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with sandwiches, grilled chicken, or pork chops.

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Bean Salad Quinoa

Photo: Jason Wallis; Styling: Cindy Barr

Bean Salad Quinoa Recipe
Cannellini beans, plum tomatoes, and red onion add a variety of colors and textures to this superfast side.

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Creamy Gorgonzola Teff with Herb-Roasted Tomatoes

Photo: Randy Mayor; Styling: Claire Spollen

Creamy Gorgonzola Teff with Herb-Roasted Tomatoes Recipe
Teff is a tiny grain that cooks in 20 minutes. It's porridgy, like polenta, with a deep, toasty flavor. It works well with sweet flavors, but creamy Gorgonzola and herb-roasted tomatoes are the savory stars in this recipe.

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Mushroom and Roasted Butternut Squash Risotto

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Mushroom and Roasted Butternut Squash Risotto Recipe

While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

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Beet-Citrus Salad with Pistachios

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Beet-Citrus Salad with Pistachios Recipe
This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a lovely accompaniment to grilled salmon, pork, or chicken.

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Roasted Broccoli with Garlic and Anchovy

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Roasted Broccoli with Garlic and Anchovy Recipe
Minced anchovy fillets deliver bold flavor to this simple side. Broccoli retains all of its flavor and even gains deliciously crisp bits when roasted.

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Cabbage with White Beans, Turnip, and Pecorino

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Cabbage with White Beans, Turnip, and Pecorino Recipe
This monochromatic dish is anything but boring. Creamy, earthy, crunchy, and bright, the variety of flavors and textures make this a great dish to serve alongside roast chicken or pork.

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Sorghum with Summer Corn, Tomatoes, and Tarragon

Photo: Randy Mayor; Styling: Claire Spollen

Sorghum with Summer Corn, Tomatoes, and Tarragon Recipe
Sorghum is a mild pearl-shaped grain, like a chewier version of Israeli couscous when cooked. Sweet summer veggies like corn, tomatoes, and asparagus pair well with the grain's slight sweetness in this recipe.

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Nutty Almond-Sesame Red Quinoa

Photo: Jason Wallis; Styling: Cindy Barr

Nutty Almond-Sesame Red Quinoa Recipe
We love the color and texture of red quinoa, but regular quinoa also works well in this recipe. Sliced almonds bring out the pleasant nuttiness of this protein-packed grain.

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Wilted Kale with Coconut, Ginger, and Lime

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Coconut, Ginger, and Lime Recipe
Coconut milk, ginger, and lime juice bring Asian-inspired flavor to this nutritious side dish.

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Slow-Roasted Grape Tomatoes

Photo: Raymond Hom; Styling: Pamela Duncan Silver

Slow-Roasted Grape Tomatoes Recipe
Slow-roasting little grape tomatoes intensifies their sweetness, allowing you to enjoy summer flavors year-round. Serve as they are for a side dish, on crostini with ricotta for an appetizer, or tossed with pasta and olive oil for a main dish.

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Tabbouleh-Style Amaranth Salad

Photo: Oxmoor House

Tabbouleh-Style Amaranth Salad Recipe
Need a change from brown rice and quinoa? Amaranth is a ancient grain that is naturally gluten-free and a source of complete protein. Try it in this Middle Eastern salad tossed with veggies, herbs, chickpeas, and feta.

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Gluten-Free Grains and Side Dishes

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Mushroom Carpaccio with Gremolata and Shaved Parmigiano

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Bok Choy and Mushroom Stir-Fry

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Stir-Fried Cabbage with Red Pepper and Peas

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Indian Chopped Salad

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Wild Rice Salad with Cranberries and Pecans

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Spicy Garlic Broccolini

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Honey Mustard Glazed Carrots

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Grilled Sweet Potato and Bell Pepper Toss

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Roasted Asparagus and Baby Artichokes

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Wilted Kale with Bacon and Vinegar

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Charred Okra with Tomatoes

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Charred Okra with Tomatillos

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Curried Quinoa Salad with Cucumber-Mint Raita

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Pan-Seared Potatoes with Blue Cheese and Walnuts

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Pan-Seared Potatoes with Quick Pickled Red Onions

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Creamy Corn Risotto

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Coriander Carrots

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Balsamic Broccoli Rabe

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Grilled Eggplant with Roasted Red Pepper Sauce

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Pan-Seared Mojo Potatoes

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Pan-Seared Potatoes with Spinach and Garlic

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Napa Cabbage-and-Sweet Pepper Slaw

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Basic Fluffy Mashed Potatoes

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Sautéed Snap Peas with Ricotta Salata and Mint

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Bean Salad Quinoa

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Creamy Gorgonzola Teff with Herb-Roasted Tomatoes

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