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Gluten Free Quinoa Salad Three Ways (Gluten-Free)

Before I went gluten-free, cous-cous salad was one of my all-time favorites, and I made it often. Cous-Cous is not a grain itself, but a tiny grain-like semolina pasta common in the Middle-Eastern/North African countries, and of course it contains gluten. Now I have re-created three salad recipes using a naturally gluten-free grain called Quinoa (pronounced “keenwa”). This unique grain, or seed, which was a staple food of the Incas in South America due to its stellar nutritional profile, comes in two varieties – plain, and the earthier “Inca Red”.

These lively whole-grain salads are easy to prepare for guests, potlucks, and picnics. They keep well, and can be ready in minutes. I usually make the Middle-Eastern version, but sometimes a meal like grilled lamb-chops or herb-roasted chicken works better with the Mediterranean version. The Mediterranean version is also great to make in the summer when fresh herbs and local tomatoes are in season. When fresh corn is in season, I love to make the version with corn and beans, highlighted by red onion and a zip of lime.

You simply toss all ingredients together with the quinoa, then with the dressing. Taste and adjust seasoning. Chill salad in refrigerator briefly. Salad can be “refreshed” the next day by adding a small amount of fresh lemon juice or vinegar, and lightly tossing. Enjoy the taste of a wholesome nutritious grain that is safe for anyone with gluten sensitivity, yet easily available in your natural foods market.

Quinoa is very adaptable, and you may find yourself coming up with new versions. I’ve tasted quinoa salads with edemame, and bay shrimp, or nori, ginger and dark sesame oil. I can even imagine a quinoa salad with winter squash, walnuts, chopped parsley and sweet onions, and diced apples, using apple cider vinegar and walnut oil. You’ll come up with the best results by making use of locally grown fruits and vegetables in season. Now I can’t wait for those summer tomatoes and corn from my garden!

Cook ¾ cup prepared quinoa in 1 ½ cup water, ½ tsp. salt, and 1 TBSP. olive oil until thin ring around seed is visible and grain is tender but not mushy. Drain off any excess water thoroughly. Gently fluff with fork and allow to cool briefly while assembling remaining ingredients. Combine quinoa with the remaining ingredients in whichever recipe you choose.

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Middle-Eastern Style:
½ cup each:
Thinly sliced quartered carrots
Dried (Zante) currants
Sliced green onions/scallions
Finely chopped parsley
Sliced almonds, lightly toasted

Dressing:
2 TBSP. Apple Cider Vinegar
1 TBSP. freshly squeezed lemon juice or orange juice
¼ cup canola or walnut oil, or light, mild tasting olive oil
1 clove garlic, finely minced or use a garlic press
1 TBSP. honey
1/8 teaspoon curry powder + 1/8 teaspoon cloves
¼ tsp sea salt

Mediterranean Style:
1/2 cup each:
Thinly sliced diced seeded cucumbers
Chopped kalamata olives
Sliced green onions/scallions or red onion
Diced tomatoes, or halved cherry tomatoes
Crumbled sheep-feta cheese (optional)
Pine nuts, toasted (optional garnish)

Dressing:
2 TBSP. Red Wine Vinegar
1 TBSP. freshly squeezed lemon juice
¼ cup olive oil
2 teaspoons honey
1 teaspoon g.f. Dijon mustard
1 clove garlic, finely minced, or use a garlic press
¼ teaspoon dried Italian seasoning, or pinch each ½ teaspoon garam masala, or dried marjoram & oregano
¼ teaspoon sea salt
Dash freshly ground black pepper

South of the Border Style:
¾ cup canned or fresh cooked small red beans or black beans
¾ cup frozen sweet white corn kernels, or an equivalent amount of freshly grilled sweet corn kernels cut off the cob
¼ cup finely diced red onion
¼ cup finely chopped cilantro (or substitute fresh basil in season)
½ cup diced fresh tomato (optional)

Dressing:
¼ cup each freshly squeezed lime juice
1/3 cup extra-virgin olive oil
¼ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon black pepper
Sprinkle of crushed red pepper flakes (to taste, optional)
Finely chopped parsley, mint & parsley, or parsley & basil

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you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.

No fasting required for a celiac blood test unless they were checking your blood glucose levels during the same blood draw.