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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Kale Sesame Baked Quinoa (Gluten-Free)


    Amie  Valpone

    This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!

    Gluten-Free and Vegetarian

    Photo: Amie ValponeIngredients:
    • 1 cup sesame seeds
    • 1 large bunch of fresh kale, finely chopped
    • 2 tsp. olive oil
    • 1/2 cup Vidallia onion, diced
    • 2 cloves garlic, peeled and minced
    • 1 Tbsp. dried thyme
    • 1/4 tsp. chili powder
    • 2 cups cooked quinoa (about 1 cup uncooked quinoa)
    • 1 cup Greek plain yogurt
    • 2 large eggs, lightly beaten
    • ¾ tsp. sea salt
    • ½ tsp. freshly ground white pepper
    Instructions:
    1. Preheat oven to 350 degrees F.
    2. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds.
    3. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel.
    4. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl.
    5. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes.
    6. Remove from oven.
    7. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired.
    8. Enjoy!


    Image Caption: The finished kale sesame baked quinoa. Photo: Amie Valpone
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    Guest Melaina at Rudi's Gluten-Free Bakery

    Posted

    Wow! Another incredible recipe from Amie Valpone! Thank you for this great creation, we can't wait to give it a try!

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    Guest minka

    Posted

    The ingredient list does not mention spinach anywhere, but in the instructions it says "Transfer hot spinach to the ice bath to cool for 30 seconds".

    I presume it is supposed to be Kale, or does the recipe use both vegetables?

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    Guest Ruth Treloar

    Posted

    The ingredient list does not mention spinach anywhere, but in the instructions it says "Transfer hot spinach to the ice bath to cool for 30 seconds".

    I presume it is supposed to be Kale, or does the recipe use both vegetables?

    Amie also has this recipe that uses spinach instead of kale that I saw in Easy Eats.

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