A Celiac diet doesn’t have to be bland or boring!

A Celiac diet can feel restrictive at first. The loss of gluten may seem overwhelming, but I promise there are so many yummy, whole foods that are naturally gluten-free to enjoy. For my own Celiac diet, my 3 requirements for a recipe are gluten-free, easy to make, and leftovers. This recipe for Edamame & Quinoa Rice Bowl is fabulous all on it’s own or as a side to a lean protein such as grilled fish or chicken!


Prep Time: 30 minutes |Total Time: 30 minutes|Servings: 2 big or 4 small


  • 2-qt sauce pan; deep and/or wide enough to hold entire mixture of rice.
  • 1-qt sauce pan
  • 1 small mixing bowl
  • Fork
  • Large spoon


  • 1/2 cup gluten-free rice & quinoa blend (I used Wegman’s Mountain Red Blend)
  • 1/2 vidalia onion, diced
  • 1 tsp avocado oil
  • 1 cup chicken broth (can be swapped out for water to make vegan)
  • 1/2 cup frozen, non-gmo edamame, shelled
  • 1 tsp avocado oil
  • 1 T coconut aminos
  • Sea salt and pepper, to taste


  1. In a 2-qt sauce pan, heat 1 tsp avocado oil over medium heat. Add onion and cook until translucent.
  2. Stir in rice & quinoa blend, and cook for 1 minute.
  3. Pour chicken broth over top, and bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for 25 minutes. Stirring occasionally.
  5. In a separate 1-qt pan, cook edamame according to package instructions.
  6. In a small mixing bowl, combine 1 tsp avocado oil and 1 T coconut aminos.
  7. Remove the cover from the rice and fluff with a fork.
  8. Pour the oil and coconut aminos over the rice, and stir in the edemame.
  9. Enjoy!

Try swapping out the edamame or adding more vegetables, such as broccoli, peppers, black eyed peas, chick peas, or snap peas.


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