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.
This recipe comes to us from Danna Korn.
2 tablespoons lime juice
1/8 teaspoon white pepper
1 fresh jalapeño, seeded and minced
½ teaspoon coarse salt
¼ cup olive oil
1½ cups quinoa
½ cup peeled, seeded and diced cucumber
½ cup seeded and diced tomato
¼ cup sliced green onions, white part only
¼ cup chopped Italian parsley
¼ cup chopped fresh mint
Salt and freshly ground black pepper to taste
Make vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.
Place quinoa in a fine sieve and wash under running water, rubbing with hands for a few minutes. Drain. In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Do not overcook. Strain, drain thoroughly and let cool. Do not rinse.
Toss with cucumber, tomato, green onions, parsley, mint and vinaigrette. Add salt and pepper to taste. Best served at room temperature. Leftovers will keep for a day or so in the refrigerator. Return to room temperature before serving and add splash of fresh lime juice.