Since the beginning of this year, I have been focused on creating delicious, nutritious, high protein, gluten free vegetarian dishes, and I am very proud of this recipe simply because it consists of three different gluten free recipes. Collectively, they make one incredible recipe that could be a complete a meal, or play as an accompanying side dish. Separately, they could be used to create many dishes.

First, the Quinoa Fettuccini, which is basically made from the “mother of all grains,” ground quinoa and eggs, which make it a not only delicious but also very high in protein and can be used in just about any pasta dish.

Secondly, the Kale Pesto is a twist on a traditional basil pesto. Kale pesto can be used just like any pesto, as an enhancement for pasta and breads; however, kale pesto is much more hearty compared to its counterpart. You will see that I will use this same base in next week’s upcoming recipe, “Gluten Free Vegetarian Focaccia Bread Pizza.” 

And last but not least, a Caprese salad. A Caprese salad is a simple but yet incredibly delicious salad. As a matter of fact, it is one of my favorite salads.

Collectively, as I said, this is truly a delicious, nutritious gluten free vegetarian dish. Try this for yourself, and you too will be a believer.