Lemon Lime Jicama Bites (Gluten-Free)

This recipe comes to us from Paula Santos.
1 medium sized cooked mashed potato
1 egg yolk
4 tablespoon rice flour
2/3 cup cornstarch
½ stick margarine (50g)
1 teaspoon baking powder
½ teaspoon salt

Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.

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...

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:
Makes about 4 large  patties
Patty Ingredients

3 cups mashed small green bananas (approximately 4 plantains) ½ Cup Gluten-free all purpose flour 1 teaspoon gluten-free baking powder cooking oil
Topping Ingredients
¾ cup grated carrot ¼  cup cilantro, chopped 1 avocado sliced
3 green onions chopped into ¼ inch pieces Nutty Filling Ingredients
2 cups soaked cashews 5 cloves garlic 3 Tablespoons fresh squeez...

Celiac.com 01/01/2015 - I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.
Ingredients:
2 cups chicken broth 2 carrots, chopped 1 cup quinoa, rinsed 1 tablespoon vegetable oil 2 cloves garlic, minced ½ cup chopped onion ¾ cup slivered almonds ⅓ cup chopped fresh Italian parsley Directions:
Heat oil in a saucepan over medium-high heat.
Sauté onion in oil for 5 minutes, until translucent. Add garlic and carrot, and cook 3 minutes more.
Stir in quinoa and chicken broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
In a bowl, toss quinoa together with almonds and parsley. Serve hot or at room tempe...