Today, my two favorite gluten-free gals on the planet join forces to bring us a summery picnic brimming with delicious bites that anyone would want to dig into…and it all just so happens to fit into a gluten-free diet. Click through all the gorgeous images shot by Studio Uma, accompanied by Jess & Lisa’s drool-inducing recipes and best tips for packing food on the go. Take it away, Lisa!
Jess (of The Perfect Bite) and I (Lisa of With Style and Grace) both happen to be gluten-free, but we also love to entertain. And with summery weather upon us, there’s nothing better than laying down a blanket and enjoying a delicious meal with family or friends outside. The best part about a picnic is you can take it anywhere; whether in a park or your backyard, all you need is some good food, drinks and an afternoon with nothing on the agenda.
For many people, determining the menu can be the most challenging part of any get-together, and it’s taken to another level when food allergies are thrown in the mix…
For this picnic, we created a gluten-free menu that everyone – with or without allergies – would enjoy. If you’re planning to be outside in the heat for a few hours, pack food that won’t spoil quickly – for instance, avoid dishes that are mayonnaise-based.
We packed the quinoa salad in bell peppers for an edible alternative to tupperware. The shrimp is skewered, making it easy to eat without utensils. And tiny tea sandwiches with avocado and cucumber are the perfect finger food that everyone will love.
Quinoa with Mushrooms over Arugula
*serves 6-8
ingredients:
- 2 cups uncooked quinoa
- 3 1/2 cups water or chicken broth
- 1 ½ tablespoon olive oil
- 2 cups mushrooms, sliced
- ½ teaspoon garlic salt
- 1/3 cup green onions
- ½ cup fresh parsley, roughly chopped
- ¼ teaspoon salt
- fresh arugula
- bell peppers
directions
- In a medium pot, bring 2 cups of salted water or chicken broth and quinoa to a boil. Reduce to a summer and cover, 16-18minutes. When all the water is absorbed, remove and fluff with a fork. Place quinoa into a large bowl and set aside.
- In a sauté pan, heat olive oil over medium-high heat. Add mushrooms and garlic salt. Sautee until mushrooms have cooked through, about 5-8 minutes. Remove from the heat and toss in with the cooked quinoa.
- Add green onions, parsley and season with salt and pepper. Serve over a bed of fresh arugula and enjoy!
- To serve in bell peppers: Cut the tops off each pepper, remove the center and all the seeds, being careful not to break through the bottom. Stuff each pepper with the quinoa salad and enjoy!
*gluten & dairy-free
- 1 lb. fresh shrimp, peeled
- olive oil
- garlic powder
- salt and pepper
- fresh parsley
- bamboo skewers
It’s a great idea to tote along a cutting board that can double as a spot to slice fruit, and a steady surface to balance drinks on uneven terrain.
- 2 avocados
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- salt and pepper, to taste
- 1 cucumber, thinly sliced
- lightly toasted bread, (we love Udi’s)
instructions:
For dessert, store-bought cookies or brownies keep it easy for a picnic, and there are some great gluten-free options on the market. Or, for a homemade look without the fuss, pickup a high-quality mix and bake the night before (no one will know unless you tell them!)
Especially in the heat of summer, don’t forget about the drinks! We took a shortcut and bought pre-made strawberry lemonade, then dressed up each glass with a fresh strawberry garnish. A bottle of chilled rosé or a pitcher of premixed margaritas are other perfect summer options.
Cheers to a light and delicious summer meal that’s best enjoyed on a big blanket spread out on the grass!
*photos by Studio Uma.
