In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 box red quinoa
3 tablespoons good olive oil
1 yellow pepper
1 large onion
3 cloves garlic, smashed through garlic press
8 ounce package mushrooms, washed and sliced
1 bunch broccoli rabe, washed and chopped
Start by preparing 1 box of Red quinoa according to package instructions. While the quinoa is cooking, heat up 2 tablespoons of the oil in a sauté pan, and sauté the onion and pepper together. Once the onion is translucent, add the broccoli rabe and the garlic, and sauté for just a minute or two. In the meantime, in a separate sauté pan, gently sauté the mushrooms in the remaining tablespoon of olive oil. When the quinoa is finished steaming, transfer to a casserole, adding in the mushrooms and the onion-pepper-garlic broccoli rabe mixtures. This is ready to eat right away. If you need to wait a bit before serving, you can cover it and keep it warm in a low 250F degree oven for a half hour.
You can add in more garlic if you wish. This casserole really sticks to the ribs, and will please vegetarians and meat-eaters alike.