Egg-Free Quinoa Fritatta

[Quinoa Frittata is vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for Stage 2 and beyond on an anti-candida diet.]

Vegan, gluten-free, sugar-free, candida diet quinoa frittata recipe

Oscar Wilde famously quipped that “Youth is wasted on the young.” Of course, in my youth, I knew unequivocally that the guy was full of . .  . misconceptions. Now that I’m, er,  shall we say “more seasoned,” I realize, of course, that he was unequivocally correct.  There are days when I say to myself, “why didn’t I do that when I could still stay up till 4:00 AM and wake  full of energy the next day at 7:30?” Or “I should never have turned down that job opportunity because I was too scared [or insecure/lacking confidence/shy/immature]!”Or “Why (oh why) did I take my mom for granted for all those years?”

But with age also comes a sense of peace, a much stronger idea of who you really are, and freedom. No, I don’t mean financial freedom (that’s still a ways off–dang), but personal freedom to express your authentic, most natural self, without worrying too much about what others will think of you. (So yes, you have permission to pull out those gigantic orange and purple hoop earrings and wear them with impunity).

Candida diet quinoa frittata recipe on rickiheller.com

Recently, I discovered that, along with stiffer joints, reading glasses and the death of high heels (who am I kidding? I could never wear high heels at any age!) your taste buds also decline as you age (I know–so much fun, right?) ;) .  I’d actually read about this fact before, but now I’ve now got living my proof: the HH has been commenting lately that our food isn’t well-seasoned enough.

“But it’s the same as I always make it,” I counter.

“No, I think you’re wrong, this definitely tastes pretty bland,” he’ll retort. This might be while slurping a vegetable soup, or munching on a Toronto sandwich, or even biting into a very flavorful pasta.  You see, if it isn’t spicy, it seems that the HH can no longer really perceive its flavor at all.

Well, wasn’t I delighted, then, to receive a pack of these Outer Spice mixes (and isn’t that the cutest name ever?)! The nice folks at Outer Spice sent me samples of the Original Low-Salt (with Himalayan sea salt) and the Spicy No Salt.

Now, I have to admit, I keep a pretty well-stocked spice cabinet already, and I’m fond of mixing up my own blends for various purposes. But I loved the company’s approach to their mixes (only natural, whole, non GMO spices and herbs, which they hand select for their flavor and health-enhancing properties–and 100% gluten-free), so I agreed to give them a try.

spice cabinet on rickiheller.com

[One of my two spice cabinets. Now I'll add Outer Spice to the collection. (And it looks like it's time for new labels, huh?)]

Needless to say, I decided immediately that I’d put the spicy mix to use–and serve the results to the HH.

First, I tried the salted version in a yummy dish of fava beans and greens, which I enjoyed last week while marking my 175 college exams (yes, really. . . thank goodness for those reading glasses).  It was fantastic–a perfect balance of herby, smoky, subtly spicy and fragrant all at once. I loved the inclusion of scallions and and dill, two of my favorites; but honestly, the balance works so well as a whole that you won’t taste any single spice or herb on its own. For instance, I’m not a huge fan of caraway, one of the ingredients, but I couldn’t even detect it–it was the synergy of all the different seasonings that really created the final flavor.

The blend worked perfectly to complement the favas, and I could see it as a great accompaniment to stews, soups, veggie burgers or even pasta dishes.

Outer Spice seasoning on rickiheller.com

[My first use of the Outer Spice: Refried Fava Beans with onion, garlic and kale (which was added later). Delicioso!]

Then, on to today’s recipe: the frittata! I’d made a prototype of this dish about a week ago, but it wasn’t entirely what I wanted. Then it hit me: the Outer Spice! Adding the Spicy No-Salt mix was the perfect crowning touch on an already delicious recipe. The seasoning is robust and flavorful without being overpowering–yet there’s just enough heat and pizzaz to be noticed.  I loved it.

The final test came that evening, when I served the frittata to the HH. He took a bite, chewed contemplatively, and then pronounced: “This is really good. You could make this again” [his highest stamp of approval].

He kept chewing. “I really like the flavor,” he mused. (Jackpot!). I didn’t tell him, of course, that the combination of flavorful spices and chilis were likely the source of his culinary satisfaction.

vegan, gluten-free quinoa frittata recipe on rickiheller.com

This frittata is also easy to make, with only a few ingredients (and if you haven’t yet got your own Outer Spice, feel free to use the subs I suggest in the recipe). These days, as I’ve gotten older and life has gotten more hectic, I’ve come to appreciate a hearty recipe that can be whipped up quickly with what’s on hand.

I think you’ll find this quinoa frittata fits that bill perfectly: it’s easy to swap out ingredients according to what’s in your fridge. The dish is also the perfect vehicle for that leftover quinoa from the other night’s salad or pilaf. Quinoa already holds the title for “grain with highest protein content”–but combine it with the flour in this recipe, and you have a protein powerhouse that will satisfy even a hungry guy like the HH.

(“And don’t forget us, Mum! It will satisfy us, too! Then again, so will a blob of peanut butter. . .  or a treat with charcoal in it.“).

quinoa frittata recipe on rickieheller.com

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[Disclaimer: this post may contain affiliate links. If you buy using these links, I will earn a small commission that helps me to run this blog, while the price to you remains the same. Thank you so much for supporting rickiheller.com!]

Disclosure: Outer Spice sent me samples to try, but I was not otherwise compensated for this post. Ideas expressed here are my own.
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Comments

  1. We’re both doing chickpea flour dishes today! This looks a great way to use up leftover quinoa and clean out the last of the veggies from the fridge at the same time.
    That’s a little scary about tastebuds fading with age but at least there are plenty of positives to getting older too :)

    • I have to go check yours out, too! And yes, this really is a clean-out-the-fridge type of recipe. I don’t worry too much about the tastebuds (I haven’t noticed this yet in my own tastes), but even if they fade. . .well, it means more chocolate to really get that flavor, right? ;-)

  2. This looks amazing Ricki! Love the addition of the tahini sauce!

  3. Ricki,

    May think I’m crazy but I really don’t like quinoa! Would brown rice or any other grain work in this frittata.

    Thanks,

    Arlene

    • Not crazy at all, Arlene! Not every food is right for every palate. ;) You could certainly use rice, but I’d say cut back a wee bit on the amount since rice is larger and takes more volume. So, maybe 1-3/4 cups (420 ml) instead of 2 cups. Let me know how it works out!

  4. never made a quinoa frittata before! definitely going to be trying the recipe tonight, looks delicious.

  5. Looks fantastic Ricki! Off to find my biggest hoop earrings now :) – have a good weekend!

  6. This looks great Ricki :) I miss egg based dishes like frittata and quiche (egg is one of my food intolerances). I love your chickpea quiche “quizza” too, made it again just the other night. :) Thanks so much for sharing your recipes with us.

  7. Yum, I love veggies and quinoa! I can’t really tolerate legumes though, so I think I’ll experiment with adding some grain-free flours instead, and try making it a little more veggie-burger-ish.

    I also think you’re labels are fine! I was admiring how they have a picture on them!

  8. This frittata sounds amazing! Love your creative spin on egg-free frittata :)

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