a gluten-free picnic

Guys and gals, grab your hats and fetch a blanket...it's time to picnic.  And this time, picnicking has gone gluten-free.  Totally, completely, super-easily gluten-free. But first, an admission of truth: My sad little picnic basket has collecting dust in the top of my closet for YEARS I tell you. Years.  In the past, the idea of a picnic seemed like a lot of extra work.  It's especially daunting when I have to dream up gf picnic ideas.  That made my brain hurt.


THEN, utter magic happened when Lisa (who I adore profoundly) came to Austin and made all my picnicking-fears go away.  She's the gluten-free entertainer, y'all.  She knows her stuff.  The two of us decided that a we would throw ourselves gluten-free picnic and prove just how simple it could be.  And guess what.  I'm a dang convert.

Hand to the heavens, friends.  So simple, so quick and most importantly, so delicious.

How about a quinoa-stuffed bell pepper? UM, YES IMMEDIATELY PLEASE.  Perhaps a dainty little cucumber-avocado tea sandwich or a dreamy shrimp skewer?  I'll have them all, thanks.  

Cucumber-Avocado Tea Sandwiches

gluten-free and dairy-free

For avocado spread: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)

1. In a small mixing bowl, mash the avocados, lemon juice and zest with a fork. Add salt and pepper. Set aside.
2. Lightly toast bread. On one slice at a time, spread a layer of the avocado mixture first then add a layer of cucumber. Top with another slice and cut into triangles to serve. 

Shrimp Skewers 

gluten-free and dairy-free 

1 lb. fresh shrimp, peeled
olive oil
garlic powder
salt and pepper
fresh parsley
bamboo skewers

1. Place peeled shrimp in medium-sized mixing bowl and drizzle with enough olive oil to coat all shrimp (about 2 tablespoons). Add spices and mix with hands to coat evenly. 
2. Sautée shrimp over medium-high on each side (approximately 3 minutes each) until no longer translucent. 
3. Skewer cooked shrimp and sprinkle with parsley to serve. 

Quinoa with Mushrooms over Arugula 

gluten-free and dairy-free

by Lisa Thiele of With Style & Grace

Serves 6-8

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

1. In a medium pot, bring 2 cups of salted water or chicken broth and quinoa to a boil. Reduce to a summer and cover, 16-18 minutes. When all the water is absorbed, remove and fluff with a fork.
2. Place quinoa into a large bowl and set aside. 
3. 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. 
4. Remove from the heat and toss in with the cooked quinoa. 
5. Add green onions, parsley and season with salt and pepper. 
6. Serve over a bed of fresh arugula and enjoy! 
7. If you’re serving in bell peppers. Cut the tops of each bell pepper, remove the center and all the seeds, but careful not to break through the bottom. Stuff each pepper with the quinoa salad, serve and enjoy! 

Photos by Studio Uma