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Quinoa Casserole (Gluten-Free)
http://www.celiac.com/articles/1147/1/Quinoa-Casserole-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people. Ingredients: 1 box re

This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people.

Ingredients:
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

Directions:
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.