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  • Scott Adams
    Scott Adams

    Quinoa en Salpicon (like Tabouleh, Gluten-Free)

    This recipe comes to us from Danna Korn.

    Ingredients:
    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

    Directions:
    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.

    Serves 6


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  • About Me

    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 founded 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.

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    Scott Adams
    This recipe comes to us from Paula Santos.
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    Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.

    Destiny Stone
    Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious.  This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free.
    Crispy Plantain Patties (gluten-free)
    Serving Size:
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    Patty Ingredients

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    Topping Ingredients
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    Jefferson Adams
    "Platano" is a Spanish word for the fruit we Americans know as the plantain. The plantain is a heartier older cousin of the sweet, commercial banana, and a fruit I think is underused here in America. Firmer plantains are commonly used for savory dishes, but as they ripen, they become sweeter. When that happens, they become perfect for desserts and other sweet dishes.
    Look in the dessert section of the menu restaurants across central and South American restaurants,  and you will find fried plantains, or platanos fritos.
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    Ingredients:
    3-5 small ripe plantains
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    1 tablespoon vegetable oil
    2 tablespoons honey
    Cinnamon for sprinkling
    Directions:
    Mix 2 tablespoons softened butter with honey. Refrigerate until firm enough to spread.
    Cut ends from plantains. Slice skin lengthwise and peel. Cut in ¼ inch slices and set aside.
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    Jefferson Adams
    Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.
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    Ingredients:
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    Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly.
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    Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn).
    Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika.
    Baste the grill with a bit of olive oil and put the skewers on at medium-high flame.
    Roll hearts often so that they are nicely browned, but not burned.
    Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.

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