If possible find quinoa with a gluten-free label--when grown in Peru or Ecuador it is far less likely to have wheat contamination. Canada increasingly is producing more quinoa, and when grown there it the likelihood of wheat contamination is higher.

Welcome to the forum, @Grahamsnaturalworld What exactly do you include in your diet?  Do you keep a food journal to track symptoms? Have you tried an elimination diet like the Autoimmune Protocol Diet?  It's very strict, but I found it excellent for reducing inflammation, calming the immune system, and promoting healing in the gastrointestinal tract.   The AIP diet was developed by a doctor who is a Celiac herself, Dr. Sarah Ballantyne, who wrote The Paleo Approach.   Have you been checked for nutritional deficiencies?  Sometimes vitamin deficiencies can manifest as gastrointestinal problems.  Which symptoms do you have currently that make you think your refractory?  How long have you been on a gluten free diet?  When were you diagnosed?  

I think @trents may be correct here, and you've caught celiac disease in its early stages. A gluten-free diet might be the safest approach.

Welcome to the forum, @Garlic! This kind of question is always a gray area and the answer must be nuanced. Ideally, every celiac should stay away from any potential source of gluten, however small. But we don't live in an ideal world and sometimes it is appropriate to take risks as long as the risks aren't too large and the consequences not too drastic. Realize these companies work hard at covering their butts against possible litigation so they often err on the side of abundant caution to guard against this. And Costco is a very conscientious organization as well. In reality, cross contamination from shared equipment is usually not a significant threat except to those celiacs on the ultra sensitive end of the spectrum. Do you fit that category? Note, we are talking about cross contamination from using shared equipment, not other sources of CC such as happens in cultivation, transportation and storage. I mention that because some types of products are typically heavily cross contaminated in these other ways. A prime example is dried legumes.

I recently noticed a “warning” on the back of Kirkland Quinoa packages sold in my area. It says in part: “Allergen Information: Processed on equipment that also packages products that may contain. . . wheat, . . . .” I have been buying my quinoa at Costco for years and I believe it used to have gluten free on the label. I don’t know when this warning first appeared. I’m concerned that I might be getting gluten through this source. Any thoughts, experiences? Do you think a thorough rinsing of the quinoa before cooking would help? Thank you in advance for any advice.