Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Quinoa

LisaJ

Recommended Posts

LisaJ Apprentice
LisaJ
Posted

Does anyone have a good recipe/preparation for Quinoa? I just bought a box, and don't really like it plain.

Thanks a bunch! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

I don't have an actual recipe, but I make it into a pilaf. I cook it like it says to do on the package. Then in a big skillet, I saute some vegetables in olive oil. I start with some onion, carrot and celery then add whatever else I might have around. Perhaps some corn or peas. Perhaps some chopped green onion or mushrooms. I also add chopped parsley. When the vegetables are soft, I add the quinoa and then some chicken or vegetable broth. About a cup for 6 servings. I then cook and stir it until it's all nicely mixed and the broth has cooked down. You can also add cooked chicken to this dish. My daughter loves it and thinks it is rice.

Felidae Enthusiast
Felidae
Posted

I don't have a recipe either. I kind of do the same as the above poster. I cook the quinoa in broth instead of water for better flavour. Also, cooking it with veggies and spices makes it taste great too.

LisaJ Apprentice
LisaJ
Posted
  • Author

Thank you! I will try that this weekend - sounds delicious :D

psawyer Proficient
psawyer
Posted

Rinse thoroughly. Use one part quinoa to two parts liquid. Bring to a boil and simmer about fifteen minutes.

The liquid can be water, but for better flavor use broth, wine and/or gluten-free soy sauce for part of the content. My favorite is one tablespoon of VH soy sauce, two tablespoons of wine, and water to make a cup (8 oz). For larger amounts, just multiply.

Cheri A Contributor
Cheri A
Posted

I agree with everyone else... as psawyer said, make sure to rinse the quinoa very well though. I usually cook in chicken broth and then add sauteed veggies. I've also put black eyed peas into it and cheese.

missy'smom Collaborator
missy'smom
Posted

I haven't tried these yet but have collected them in hopes of doing so.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


nmw Newbie
nmw
Posted

A couple of quinoa tips:

Rinsing is very important. Do this before cooking.

Skim off the foam that forms on top of the water as it cooks.

Add spices and veggies toward the end of cooking for best flavor.

Enjoy!

mandasmom Rookie
mandasmom
Posted
A couple of quinoa tips:

Rinsing is very important. Do this before cooking.

Skim off the foam that forms on top of the water as it cooks.

Add spices and veggies toward the end of cooking for best flavor.

Enjoy!

Last week I made quinoa pilaf and used to to stuff peppers--yummy. We had some vegetarian guests and i served it to everyone ....looked, smelled and tasted great!!

hathor Contributor
hathor
Posted

I've found that quinoa is very flexible. You can add different combo's of veggies or beans & different seasonings. You can cook it up with other gluten-free grains or put it in soups or stews. You can use it as a sub for bulghur or couscous.

One of my favorite ways to have quinoa is to cook it & then add some corn, black beans, & salsa.

Karen B. Explorer
Karen B.
Posted

I know quinoa is very versitile but my favorite way to eat it is as a hot cereal.

Open Original Shared Link

Although the Whole Foods deli counter has some really great recipes that I've tried.

You may want to check out their recipes...

Open Original Shared Link

Murph Newbie
Murph
Posted

The kind in a box, e.g. Ancient Harvest, does not need additional rinsing.

Another tasty use for quinoa is tabouli (tabbouleh?). I call it Q-bouli. Great when parsley is 4bunches/$1 since it uses so much.

Traditionally made w/ bulgur wheat, but Q works as a great substitute.

  • 4 months later...
HiDee Rookie
HiDee
Posted

Does anyone have experience milling their own quinoa flour? If so, what do you do about the rinsing issue? Thanks

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,666
    • Most Online (within 30 mins)
      7,748
    bailey1023
    Newest Member
    bailey1023
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.