Updated: Mar 30, 2020
My latest obsession is cajun spice due to its perfect blend of heat and flavour. It's one of the most versatile spices I have in my pantry. This recipe honours the unique cajun flavour by teaming it up with delicious roasted and fresh veggies with a hearty gluten-free grain. It's a winning recipe for lunch or dinner and is perfect as a leftover or if you cook it in advance.
Opting for gluten-free grains means this is suitable for Coeliacs, those with non-coeliac gluten sensitivity or anyone with leaky gut. More information about gluten and your health.
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This recipe is gluten-free, dairy-free and vegan/vegetarian optional if chicken is substituted for beans, legumes or tofu.
For more gluten free salad recipes try out these two recipes:
Serves 4-5 people
1 punnet cherry tomatoes,
1 1/2 C broccoli florets
1 C green beans, cut into 1cm chunks
1/2 C parsley, roughly chopped
1 -2 C baby spinach leaves
1 1/2 C quinoa, cooked
400-500g chicken breast, sliced into strips
1 lemon, juiced
1 Tbs extra virgin olive oil (EVOO)
1 garlic clove, crushed
1/2 - 3/4 tsp cajun spice
1/2 tsp smoked paprika
salt and pepper, to taste
Not sure if gluten is right for you or suspect there is a undiagnosed Coeliac Disease, non-coeliac gluten sensitivity or leaky gut? It's time we talked.
Preheat oven to 180'C
On a baking tray, lined with baking paper or aluminium foil, place tomatoes and broccoli and on another lined baking tray place chicken strips, lightly coat the contents of both trays in EVOO, salt and pepper.
Cook tomatoes, broccoli and chicken for approximately 15 minutes, or until tomatoes split, broccoli starts to char and chicken is cooked thoroughly.
In a big bowl add green beans, parsley, baby spinach, cooked quinoa, tomato, broccoli and chicken and gently mix.
In a small bowl add lemon juice, EVOO, cajun spice, paprika, garlic and add salt and pepper to taste. Stir until combined.
Pour dressing into large bowl and mix until dressing is evenly dispersed.
Serve hot or cold.
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