Kale Pesto Caprese Salad on Gluten Free Quinoa Fettuccini

by | Recipes

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.

Kale Pesto Caprese Salad on Gluten Free Quinoa Fettuccini

Quinoa Fettuccini Ingredients

3/4 cup Quinoa Flour

1/4 cup Tapioca Flour

1/2 tsp Xanthan Gum

1/4 tsp Salt

3 Eggs

Plus more Gluten Free All Purpose Flour Blend for flouring surfaces

Fettuccini Directions

  1. In a medium size bowl, blend quinoa flour, tapioca flour, xanthan gum, salt, and stir to blend.
  2. Using your fingers create a well inside the dry ingredients and crack the eggs into the center. I find it is easier to do this step one egg at a time.
  3. Using a fork, slowly begin to beat eggs and incorporate the flour at the same time.
  4. Using the Gluten Free All Purpose Flour Blend, sift flour onto the counter. Empty contents from bowl onto counter, and using more flour on both sides of dough, begin to knead the flour with the palm of your hand for a few minutes, adding more flour as needed to keep the dough from sticking to the table or your fingers. Using either a knife or a pastry cutter, divide the dough into 4 equal sections. Place dough into another bowl, and cover with a damp towel and allow dough to rest for 20 or more minutes.
  5. You can now either follow the directions here to roll and cut your dough out by hand, or using a pasta machine, begin creating your pasta by following your pasta machine’s instructions.
  6. When it comes time to boil your pasta, fill a large pot with water and enough salt to the water that if you were to taste the water it would taste like ocean water. When water is boiling, add pasta to boiling water and allow to boil for about 4 minutes, testing, tasting and continuing to cook until pasta is al dente’.
  7. When pasta is done, drain water from pasta, and place pasta into a large bowl to create the finished salad.

Kale Pesto Ingredients

2 oz Pine Nuts (toasted)

2 cups Fresh Kale (chopped)

1/ 4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

2 oz Fresh Grated Parmesan (and more for topping)

Juice and Peel of 1 Lemon

1/2 tbsp Garlic (minced)

1/2 cup Olive Oil

 

Kale Pesto Directions:

  1. Toast pine nuts in a small shallow frying pan on low heat for a few minutes, shaking fryer periodically. Be sure not to burn the pine nuts.
  2. Wash kale, and remove center vein. Chop kale into smaller pieces, to help your food processor. Add chopped kale into food processor, add salt, pepper, Vedam’s Seasoning Blend, 1 oz of toasted pine nuts, parmesan cheese, the juice and peel of lemon, garlic and half of the olive oil. Close top on food processor and begin to blend, and drizzle remaining olive oil into food processor. Continue to blend until you have a delicious green creamy mixture. Place into another glass bowl, seal with plastic wrap, and set aside to be used later.

Caprese Salad Ingredients

1 pt Cherry Tomatoes (washed and cut into half)

8 oz Small Mozzarella Balls (Sometimes called Mozzarella Pearls)

1 – .75 oz container Fresh Basil (washed and chopped)

1 – 2 oz Fresh Grated Parmesan

1 tbsp Balsamic Blaze

 

To Create Salad

  1. Using the bowl of pasta, first toss the pasta with the Kale Pesto.
  2. Add sliced cherry tomatoes, mozzarella balls, remaining pine nuts and toss.
  3. When plating, shave more parmesan on top, glaze with a bit of balsamic glaze and top with basil.

Gluten Free Quinoa Fettuccini

Ingredients
  

  • 3/4 cup Quinoa Flour
  • 1/4 cup Tapioca Flour
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 3 Eggs
  • Plus more Gluten Free All Purpose Flour Blend for flouring surfaces

Instructions
 

  • In a medium size bowl, blend quinoa flour, tapioca flour, xanthan gum, salt, and stir to blend.
  • Using your fingers create a well inside the dry ingredients and crack the eggs into the center. I find it is easier to do this step one egg at a time.
  • Using a fork, slowly begin to beat eggs and incorporate the flour at the same time.
  • Using the Gluten Free All Purpose Flour Blend, sift flour onto the counter. Empty contents from bowl onto counter, and using more flour on both sides of dough, begin to knead the flour with the palm of your hand for a few minutes, adding more flour as needed to keep the dough from sticking to the table or your fingers. Using either a knife or a pastry cutter, divide the dough into 4 equal sections. Place dough into another bowl, and cover with a damp towel and allow dough to rest for 20 or more minutes.
  • You can now either follow the directions here to roll and cut your dough out by hand, or using a pasta machine, begin creating your pasta by following your pasta machine’s instructions.
  • When it comes time to boil your pasta, fill a large pot with water and enough salt to the water that if you were to taste the water it would taste like ocean water. When water is boiling, add pasta to boiling water and allow to boil for about 4 minutes, testing, tasting and continuing to cook until pasta is al dente’.
  • When pasta is done, drain water from pasta, and place pasta into a large bowl to create the finished salad.

 

Kale Pesto

Ingredients
  

  • 2 cups chopped and packed Fresh Kale
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 2 oz Fresh Grated Parmesan
  • 1 Lemon juice and zest
  • 1/2 tsp Garlic minced
  • 2 oz Pine Nuts toasted
  • 1/2 cup Olive Oil

Instructions
 

  • Toast pine nuts in a small shallow frying pan on low heat for a few minutes, shaking fryer periodically. Be sure not to burn the pine nuts.
  • Wash kale, and remove center vein. Chop kale into smaller pieces, to help your food processor. Add chopped kale into food processor, add salt, pepper, Vedam’s Seasoning Blend toasted pine nuts, parmesan cheese, the juice and peel of lemon, garlic and half of the olive oil. Close top on food processor and begin to blend, and drizzle remaining olive oil into food processor. Continue to blend until you have a delicious green creamy mixture. Place into another glass bowl, seal with plastic wrap, and place into refrigerator to be used later.

 

Caprese Salad

Ingredients
  

  • 1 pt Cherry Tomatoes washed and cut into half
  • 8 oz Small Mozzarella Balls Sometimes called Mozzarella Pearls
  • .75 oz container Fresh Basil washed and chopped
  • 2 oz Fresh Grated Parmesan
  • 1 tbsp Balsamic Blaze

Instructions
 

  • Using the bowl of pasta, first toss the pasta with the Kale Pesto.
  • Add sliced cherry tomatoes, mozzarella balls, remaining pine nuts and toss.
  • When plating, shave more parmesan on top, glaze with a bit of balsamic glaze and top with basil.

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