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Showing results for tags 'quinoa'.
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Celiac.com 10/03/2024 - This vibrant, gluten-free roasted veggie grain bowl is a perfect blend of flavors and nutrients. With spiced chickpeas, hearty vegetables, and a creamy tahini-yogurt dressing, it’s a delicious and wholesome meal that’s easy to prepare and clean up. Quinoa and avocado add the finishing touches, making this bowl a complete and satisfying dinner option. Best of all, you can add and change veggies depending on your tastes or what's available. Ingredients: 1 (14-ounce) can chickpeas, drained and rinsed ¾ teaspoon spicy curry powder 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1 small red onion (about 4 ounces), cut into 1-inch pieces 1 medium carrot, peeled and chopped into ½-inch pieces 1 small sweet potato (about 7 ounces), peeled and chopped into ½-inch pieces 4 ounces medium cremini mushrooms, halved ½ green or yellow bell pepper, chopped into ½-inch pieces ⅓ cup fat-free Greek yogurt 1 tablespoon tahini 1 lemon 1 cup cooked quinoa ½ avocado, thinly sliced Directions: Heat the Oven Heat your oven to 425°F. Season the Chickpeas In a medium bowl, toss the chickpeas with the spicy curry powder, 1 teaspoon of olive oil, ¼ teaspoon salt, and a few grinds of black pepper. Arrange the seasoned chickpeas on one side of a baking sheet. Prepare the Vegetables Place the red onion and bell pepper pieces next to the chickpeas, followed by the sweet potato chunks, carrots, and cremini mushroom halves. Toss the vegetables with the remaining 3 teaspoons of olive oil, ¼ teaspoon salt, and a generous amount of black pepper. Roast Everything Bake the chickpeas and vegetables in the heated oven until the chickpeas become slightly crunchy and the sweet potatoes are tender with browned edges, about 25 to 30 minutes. Make the Dressing While the chickpeas and vegetables are roasting, whisk together the Greek yogurt, tahini, and the juice of half a lemon in a small bowl. Season with salt and pepper to taste. Assemble the Grain Bowl Divide the cooked quinoa between bowls. Top with the roasted chickpeas and vegetables. Add slices of avocado and drizzle with the tahini-yogurt dressing. Serve with lemon wedges on the side. -
Celiac.com 09/11/2024 - Lebanese Tabbouleh is a beloved dish that showcases the vibrant flavors of the Mediterranean diet. Traditionally made with bulgur wheat, this parsley-rich salad has been a staple in Middle Eastern cuisine for centuries, often served as part of a mezze spread. Originating from the mountains of Lebanon and Syria, tabbouleh has evolved into a symbol of Lebanese culinary heritage. This gluten-free take on the traditional Lebanese tabbouleh swaps the bulgur wheat for quinoa, maintaining the fresh, vibrant flavors of the classic dish while making it suitable for those with gluten sensitivities. Tabbouleh is a cornerstone of Lebanese cuisine, known for its refreshing combination of herbs, vegetables, and a light, zesty dressing, making it a perfect dish for warm weather or as part of a mezze spread. Ingredients: ½ cup gluten-free quinoa (or use more traditional millet if preferred) 2 cups fresh parsley, finely chopped ½ cup fresh mint, finely chopped 2 medium tomatoes, finely diced 1 small cucumber, finely diced 3 green onions, finely chopped ¼ cup fresh lemon juice (about 1-2 lemons) ¼ cup extra virgin olive oil Salt and pepper to taste Instructions: Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and allow it to cool completely. Prepare the Vegetables: While the quinoa is cooling, finely chop the parsley, mint, tomatoes, cucumber, and green onions. The herbs should be finely minced to blend well with the other ingredients. Mix the Salad: In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix the ingredients evenly. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat everything thoroughly. Chill and Serve: For the best flavor, let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or a light main course. Enjoy this gluten-free version of Lebanese Tabbouleh! -
12/17/2022 - Quinoa (pronounced “keen-wa”) is not a grain but is a broad leaf plant of the Chenopodiaceae family, which is a close relative to the weed, lamb’s quarters. Spinach and beets are also in the same family as quinoa. Quinoa has been consumed for thousands of years in South America and several varieties are now grown in Colorado and the Canadian prairies. The seed looks like a cross between sesame seed and millet. Quinoa seeds are covered with saponin, an extremely bitter resin-like substance, which protects it from birds and insects. To be edible the saponin must be removed. Some companies have developed a special process to remove this coating, making it pan-ready and fast cooking. This eliminates the need to wash and rinse the seed. However, some domestically grown quinoa may need to be rinsed at least 3 or 4 times or until the water runs clear to remove the saponin. Quinoa is very nutritious! It contains more high-quality protein than other grains and cereals. The quality of this protein compares very closely to that of dried skimmed milk. Quinoa is high in iron, magnesium, phosphorus, potassium and zinc. It is also a source of thiamin, riboflavin, niacin, calcium and dietary fiber. Quinoa is available in several forms: Quinoa Seed Can be used in salads (see recipe below), casseroles, desserts, as well as a thickener for soups, chili and stews Cooks very quickly (10-15 minutes) Quinoa Flakes Great as a hot breakfast cereal. Add cinnamon, chopped nuts and dried fruits. Quinoa Flour Can be used in baked products (e.g., breads, cakes and cookies) and pancakes. Strong flavor so best combined with other GF flours. Quinoa Pasta Quinoa is combined with corn or rice and is available in a variety of shapes. Cooks in 5-9 minutes. Quinoa Salad Recipe Recipe courtesy of: Northern Quinoa Corporation. The delicate flavor of quinoa is similar to couscous. Quinoa can be used as a pasta substitute in cold pasta salads. Lemon Garlic Dressing: 4 garlic cloves, minced 1⁄4 cup red wine vinegar 1⁄4 cup canola oil 1⁄4 cup water 1 lemon, juiced Salt and pepper to taste Salad: 4 cups NorQuin quinoa, cooked and chilled 1 cup grated carrots 1⁄2 cup sliced green onions 1⁄2 cup chopped celery 1⁄4 cup sunflower seeds 1⁄4 cup slivered almonds 3 Tbsp. sesame seeds 1⁄2 cup sliced mushrooms Combine dressing ingredients and let stand for at least 10 minutes. Prepare salad ingredients and combine. Toss salad with dressing. Can be served immediately or chilled for several hours. -
Attune Foods Erewhon Quinoa & Chia Gluten-Free Cereal
Gryphon Myers posted an article in Product Reviews
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You may have caught my enthusiastic review of Attune Foods Erewhon Buckwheat & Hemp cereal from last year. Well, it's time I inform you that they've done it again: Attune Foods Erewhon Quinoa & Chia gluten-free cereal is a great way to add two superfoods to your diet, and makes a tasty corn flakes alternative. Like all their cereals, Attune Foods has done a great job of maximizing health benefits and keeping the ingredients list rich with wholesome ingredients, while still delivering a tasty product that isn't a pain to eat. This cereal is similar to corn flakes, but not quite as flaky: it's a little tougher and chewier, and holds up to milk better. Health reasons aside, I actually prefer it to corn flakes, as it doesn't turn into a mushy mess in 5 minutes! Attune Foods Erewhon Quinoa & Chia cereal is great for you, and should make a welcome addition to any gluten-free household's breakfast reserves. You can find it (exclusively) at Whole Foods. For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page. -
Celiac.com 07/01/2020 - If you're looking for a great-looking gluten-free salad that is also nutritious, delicious, and easy to make, then this is the recipe you've been looking for. This festive layered salad combines fresh summer vegetables with Feta cheese and balsamic vinaigrette dressing, to deliver a treat for the eye, and a nutritious and delicious addition to your next meal. Ingredients: 6 cups torn Romaine lettuce, loosely packed 1 cup purple cabbage, thinly sliced 1½ cups Feta cheese, crumbled 2 cups Persian cucumber slices 1 large carrot, peeled and shredded ½ cup red onions, thinly sliced 1 cup cooked quinoa, cooled 2 cups grape tomatoes, halved ½ cup balsamic vinaigrette dressing, more as desired Directions: In a large glass bowl, from the bottom up, layer lettuce, Feta cheese, Persian cucumbers, carrot, onion, quinoa, and tomatoes. Toss lightly before serving, dressing as desired. -
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These savory muffins make the perfect dessert, or just have them for a snack! Gluten-Free, Dairy-Free and Vegetarian Ingredients: 1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions: Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray. Preheat oven to 350 degrees F. In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine. Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping. Enjoy! -
Quinoa the Amazing Gluten-Free Grain
Jen Cafferty posted an article in Gluten-Free Grains and Flours
Celiac.com 05/29/2009 - Quinoa is making a comeback as a "wonder grain." Before going gluten free, most people have never heard of quinoa. But, once you embrace the gluten-free lifestyle, you should learn more about this amazing grain. Quinoa is an ancient grain that has been grown in South America for thousands of years and was called the "gold of the Incas." The grain resembles millet and has a bitter protective saponin coating that protects the grain from being eaten by birds and insects. Today, many companies that sell quinoa in the United States remove the bitter saponins. This allows you to prepare the quinoa without having to rinse it first. Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan. To prepare the quinoa for cooking, either purchase pre-rinsed quinoa or rinse the quinoa in a strainer until the saponins are removed. To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. Serve quinoa as a replacement for rice or couscous. Quinoa is delicious served cold or warm and can be frozen and reheated. It is recommended to prepare the entire box of quinoa and freeze the unused portions for later use. Tuscan Quinoa Salad Recipe Ingredients 2 cups cooked quinoa ¼ cup scallions, chopped 2 cloves garlic,minced 1 box cherry tomatoes, sliced in half ½ cup pine nuts, toasted ½ cup fresh parsley, chopped ½ cup fresh basil, chopped 3 T olive oil juice from half of a lemon kosher salt and pepper to taste To Prepare Prepare quinoa according to recipe on package. Add remaining ingredients to quinoa. Season with salt and pepper to your liking. You may replace oil and lemon juice with Italian dressing. Sources for info on quinoa: Quinoa Corporation Eden Organics Homegrown Harvest -
Stir-Fried Quinoa with Spring Vegetables (Gluten-Free)
Jefferson Adams posted an article in South American
Celiac.com 03/30/2019 - Need a super quick gluten-free dish that’s nutritious, delicious and vegetarian friendly? This stir-fried quinoa is sure to do the trick. This recipe is a simple blend of cooked quinoa, onions, peas, carrots, and corn. Add some spices, cook a bit, and finish with some fresh scallions, and you can call it dinner. Ingredients: 2 cups quinoa 1 quart of chicken broth 2 eggs ½ medium onion, diced 1 16 oz bag frozen mixed peas, carrots and corn (or go fresh if you like) 1 red bell pepper, seeded and diced ¼ cup gluten-free soy sauce 1 teaspoon ground ginger 1 tablespoon cooking oil, plus 1 teaspoon ¼ cup fresh scallions, chopped Salt and pepper Directions: Cook the quinoa according to directions in chicken broth in a medium saucepan about 15 minutes until tender. For best results, make quinoa a day in advance. In a large sauce pan, sauté onion in 1 teaspoon of oil until clear. Add veggies to onions, and cook until veggies are tender, but firm. Drain off any liquid from cooking, and set veggies aside. Heat oil to medium high in a large frying pan. Add quinoa, and stir to loosen grains. Toss in the vegetable mix, soy sauce, ginger and salt and pepper to taste. Stir and cook for a minute or so more. Form a clear spot in the bottom of the pan, and add an egg. Stir egg until it begins to hold together, then incorporate into the rest of the quinoa. Add scallions, and cook, stirring, until done, about 1 more minute. Remove from heat and serve in bowls. Option: Add leftover beef, chicken or pork, finely chopped. -
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Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired. Ingredients: 5 cups chicken broth 5 cups water 1-1½ cups cooked quinoa 3 cloves garlic ½ onion, diced 1 teaspoon oregano 1 teaspoon cumin 1 pinch chili powder 1 cup coarsely shredded carrots 1 cup zucchini, diced 1 cup sliced celery, diced Celery leaves Directions: Prepare quinoa ahead of time. Sauté onions until clear. Add garlic in the last moments and sauté until fragrant. In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices. Gradually stir in broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Add a few celery leaves, as desired. When vegetables are tender, but firm, stir in cooked quinoa, and serve hot. -
Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like. Ingredients: 1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar Kosher salt, freshly ground pepper Directions: Simmer quinoa in water and chicken broth until tender. Dish into bowls. Top with veggies, salt and pepper, and sunflower seeds. Splash with red wine vinegar and enjoy! -
Celiac.com 11/17/2017 - Quinoa is actually a seed, but let's not allow taxonomy to come between us and dinner. For our purposes, the fact that quinoa is not a grain may be appropriate, because this salad recipe is not a salad in the traditional sense of lettuces ad vegetables. In fact, this dish is more of a fruit salad with beans and quinoa. Whatever you call it, it's delicious. Toasting your quinoa before cooking before cooking enhances the delicately nutty flavor. Rinsing it well removes the bitter outer coating of saponin. Ingredients: 1 cup canned black beans, rinsed ½ cup quinoa 1 cup water ¼ cup orange juice ¼ cup chopped fresh cilantro 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil 1 teaspoon minced fresh ginger 1 medium mango, diced 1 small red bell pepper, diced 2 scallions, thinly sliced Dash of salt Directions: Cook quinoa as per directions. Mix together the rest of the ingredients together with the mango in a bowl. Add cooked quinoa and toss to combine. Serve chilled. -
Is Quinoa a Safe Gluten Free Food?
Jefferson Adams posted an article in Gluten-Free Grains and Flours
Celiac.com 11/15/2017 - Quinoa is regarded as safe for people with celiac disease. For many years, some celiac support groups listed quinoa as unsafe due to cross-contamination concerns. But any grain is unsafe for celiacs if it is contaminated with wheat, rye or barley. Some grains have a higher risk of such contamination, others have a low risk. Based on its low risk for cross-contamination, Celiac.com has had quinoa on our safe list since 1995. A vast amount of evidence supports that listing. The latest research shows that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. The researchers in this test point out that further studies are needed to assess long-term effects of quinoa consumption. In the short-term test, the researchers looked at 19 treated celiac patients who ate 50 g of quinoa every day for 6 weeks as part of their regular gluten-free diet. The team evaluated diet, serology, and gastrointestinal parameters, and made histological assessments of 10 patients, both before and after they consumed quinoa. The results show that celiac patients seem to tolerate quinoa well, and it doesn't trigger any symptoms or cause any gut damage or dysfunction. The team found normal gut structure and mucosa to confirm that assessment. In fact, patients saw a general improvement histological and serological results, so better gut conditions and less blood antibodies to gluten in patients who ate quinoa. Celiac patients who ate quinoa for 6 weeks also experienced a mild reduction in blood pressure. Overall, this is the first clinical study to show that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. Obviously, future studies need to look at the safety of long-term quinoa consumption. That said, quinoa seems to be safe for celiac patients on a gluten-free diet. If you really want to be sure, quinoa grown in main producer countries of Bolivia, Peru and Ecuador, where practically no wheat is grown, is probably the safest bet for those on a gluten-free diet. -
How can you improve Minute's Ready to Serve Brown Rice & Quinoa Cups? Just add garlic! I thought the non-garlic and non-organic version of their cups were great, and that it would be difficult to improve on the idea, but I was wrong. I had the pleasure of trying their organic version with garlic, and I must say that the savory flavor is even better than the non-garlic version. And who wouldn't go for an organic version when given a choice? Offering an organic version of these cups was a wise decision. Just like the Minute Ready to Serve Brown Rice & Quinoa Cups, which we reviewed last month, the organic with garlic version is ready to eat in only 60 seconds. You just can't beat the convenience offered by these nutritious, high-fiber, and organic cups. For lunch today I made one cup with a side salad, and my coworkers were jealous! Besides being organic, these cups do not contain any preservatives, and you don't need to add anything to prepare them—simply heat one in the microwave for a minute. How could it get any easier—or better?! For more info visit their site. -
Minute Ready to Serve Brown Rice & Quinoa Cups
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 08/24/2017 - It's rare to find a quick, nutritious and healthy lunch or snack. Minute's Ready to Serve Brown Rice & Quinoa fits this bill, and contains 16% of daily fiber, which is hard to find in most gluten-free alternatives. Plus it's ready in only 60 seconds I was also surprised by the minimal ingredients in these microwavable cups. Not counting water, they contain only 5 ingredients. The first thing I noticed when trying a cup for lunch was how quick and easy it could be made, and the second thing was how good it was! The rice and quinoa are perfectly moist, and the blend is perfectly salted. I've been able to think of more reasons to have these around than just for lunch or a snack. For example I am thinking about using them as a base for this year's Thanksgiving stuffing. It would take only 3-4 cups for my recipe, and would reduce the amount of work involved by a lot. I've also used these as a side dish with dinner. The other night I made salmon for my family and heated up 4 cups at the same time, added some broccoli on the side, and had a healthy, gluten-free dinner that was much easier to prepare due to having the cups handy. Another idea I had is to stir in peanut butter and honey to the heated rice. I know it sounds weird but I bet it would taste good and would make a great snack. For more info visit their site. -
Celiac.com 06/28/2016 - My latest obsession is creating new quinoa recipes, since my eight year old daughter absolutely loves it! Her favorite is warm quinoa with crumbled turkey sausage, broccoli, and lots of cumin. She also loves it with oil and balsamic vinegar. I like it cold with chopped veggies, garlic, and fresh squeezed lemon juice. Just a few weeks ago I tried amaranth for the first time. It seems to be the new craze these days. It cooked up very similarly to quinoa, and had a similar taste and texture. I would say the only noticeable difference is that amaranth does not get as fluffy when cooked. It seems like it would be great in soup! Now for a little history. Amaranth is estimated to have been domesticated between 6,000 and 8,000 years ago, and was a staple food crop of the Aztec's. The common name, amaranth, represents over sixty different plant species called amaranthus.(1) The amaranth plant is a full, broad leafed plant that has vibrant colors. Amaranth's name comes from the Greek name, amarantos, meaning "one that does not fade." This is due to the plant retaining its vibrant colors even after harvesting and drying. The amaranth plant can contain up to 60,000 seeds. Amaranth is gluten-free and it contains about thirty percent more protein than rice, sorghum, and rye.(2) Amaranth flour can be made from the seeds and is a excellent replacement for those suffering from celiac disease or gluten sensitivity. Amaranth flour has a unique chemical composition with a predominance of albumins and globulins and a very small prolamins content with total absence of alpha-gliadin. This makes it very comparable to wheat protein(2). It also has a relatively high content of calcium, iron, potassium, magnesium, and fiber and an almost perfect amino acid profile. It's particularly high in lysine, which is abundantly lacking in wheat and corn.(3) Another benefit of amaranth is that it is a natural source of folic acid, and in some countries, amaranth is used alleviate birth defects. Amaranth is not a true grain, as it does not come from the Poaceae family, but is considered a pseudo-cereal like it's relative quinoa. Both amaranth and quinoa belong to a large family that also includes beets, chard and spinach.(3) Quinoa is a broad-leafed plant that produces a small seed. It's a member of the Goosefoot family that is native to South America.(4) Quinoa is considered a complete protein that contains all nine of the essential amino acids necessary to human physiology, and it is the only plant-based source for these nutrients.(5) Quinoa cooks up like a grain, but it is actually a seed, and is an excellent source of protein for vegans and people following a gluten-free diet. According to the American Journal of Gastroenterology, it is also safe for celiac patients.(6) Like amaranth, quinoa can be ground into a flour and used in cooking or baking. Quinoa is rich in manganese which is vital to activating enzymes crucial to metabolizing carbohydrates and cholesterol. It is also essential to bone development. Quinoa is rich in lysine, an essential amino acid, and helps with the absorption of calcium and the production of collagen and is low on the glycemic index.(5) Both amaranth and quinoa are great gluten-free options, both as a flour or grain substitute, and have a nutty taste and texture. They readily absorb the flavors they are cooked with, but are also tasty on their own. They can be made hot or cold, combined with other foods, added to soups or baked goods, and made into hot porridge or cereal. They are both versatile, easy to work with, and have a high nutritional content. If you're looking for an easy, healthy, gluten-free option, why not try amaranth or quinoa? It's a staple in our home! References: www.wholegrainscouncil.org Vopr Pitan. 2014;83(1):67-73., Amaranth flour: characteristics, comparative analysis, application possibilities. Howard, B. C. (August 12, 2013), Amaranth, Another Ancient Wonder Food, But Who Will Eat It?, Retrieved from www.nationalgeographic.com. Laux, M. (June 2012). Iowa State University. Agricultural Marketing Resource Center. Retrieved from www.agmrc.org. Norek, Danna. (June 15, 2010), Quinoa Gives the Perfect Protein Source to Vegetarians and Vegans. Retrieved from www.naturalnews.com. Victor F Zevallos PhD1, L Irene Herencia PhD2, Fuju Chang MD, PhD3, Suzanne Donnelly PhD1, H Julia Ellis PhD1 and Paul J Ciclitira MD, PhD1 (January 21, 2-14). Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients. Am J Gastroenterol 2014; 109:270–278. -
Celiac.com 10/22/2015 - Quinoa is one of those gluten-free grains that are packed with nutrients and fiber. But quinoa on its own can be a bit dull. This recipe features quinoa blended with garlic, onion, cumin, diced tomatoes spinach and beans, and stuffed into red bell peppers and roasted for a flavor-packed gluten-free vegetarian delight. Ingredients: 16 ounces diced tomatoes, drained, with juice reserved 1 cup chicken broth 3/4 cup quinoa 3 red bell peppers, sliced lengthwise 14 ounces canned black beans, rinsed and drained 6 ounces fresh spinach, or more to taste 1 tablespoon olive oil 1 onion, finely chopped 3 cloves minced garlic 1 teaspoon ground cumin 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ carrot, grated ½ cup shredded Mexican cheese blend Directions: Heat oven to 375 degrees F. Arrange bell peppers in greased baking dish. Roast peppers until tender, about 30 minutes. Heat olive oil in a skillet over medium heat. Add onion and stir until soft and clear. Add garlic, cumin, salt, and black pepper to onion; cook and stir about a minute, until fragrant. Add tomatoes, chicken broth, quinoa, and carrot into onion mixture. Cook about 10-12 minutes until quinoa is tender. Stir black beans and spinach into quinoa mixture. Add extra tomato juice if quinoa mixture is too dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend. Bake in the oven until cheese is melted, about 15 minutes. Serve hot.
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Celiac.com 05/05/2015 - Avocado, beans and corn help to turn quinoa into a delicious, nutritious salad that is perfect as a side or as a potluck dish. Add a bit of cilantro, some lemon juice and a few spices, and you have a winner! I enjoy the salad as is, but sometimes I like to serve it with a light vinaigrette. It’s worth noting that this is one of those flexible salads that encourages substitution and variation. You can add thing like shrimp, or chicken. You can add things like carrots or cucumber. Ingredients: 1 cup uncooked quinoa, rinsed 1 cup canned sweet corn 8-10 cherry tomatoes, halved 2 cups canned black beans, rinsed and drained 1 avocado, peeled and diced ½ small red bell pepper, roasted or streamed and sliced ½ small yellow bell pepper, roasted or streamed and sliced ⅓-½ cup of fresh cilantro, chopped 2 tablespoons olive oil 1 tablespoon fresh squeezed lime juice salt and ground black pepper to taste dash of Tajin to taste Directions: Cook quinoa as directed. Set aside and let cool. Whisk together olive oil, lime juice, salt and pepper. Add corn, avocado, peppers, tomatoes and black beans to quinoa. Gently stir in cilantro and lime juice mixture. You may add a light vinaigrette instead of lime juice, as desired. Chill for at least a half hour, top with a dash of Tajin, and serve.
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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 temperature.
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Celiac.com 08/03/2012 - Quinoa is a highly nutritious grain from the Andes, with low concentrations of prolamins. Even though it is regularly recommended as part of a gluten-free diet, few studies have been done, and there is scant data to support this recommendation. A team of researchers recently evaluated quinoa together with millet, sorghum and wheat. The research team included Victor F. Zevallos, H. Julia Ellis, Tanja Šuligoj, L. Irene Herencia, and Paul J. Ciclitira. They are affiliated with the Division of Diabetes and Nutritional Sciences, Department of Gastroenterology at King's College London, United Kingdom, and the Departamento de Producción Vegetal at Universidad Politécnica de Madrid, in Spain. The study was supported by the Food Standards Agency PG1017 of the Clinical Research Trust, and the European Commission QLK1-CT-2002-02077. The team wanted to determine the amount of celiac-toxic prolamin epitopes in various quinoa strains from different regions of the Andes, along with the ability of these epitopes to trigger immune responses in patients with celiac disease. For their test, the team used 15 cultivars of quinoa provided by Irene Herencia in coordination with the germoplasm bank at INIA Peru, millet and sorghum provided by F Janssen of the regional food inspection service in Zuppen, Netherlands, and peptic/tryptic digested wheat gliadin donated by Herbert Wieser German Institute for Food Chemistry in Garching, Germany. They measured the concentration of celiac-toxic epitopes using murine monoclonal antibodies against gliadin and high-molecular-weight glutenin subunits. To assess immune response, they conducted proliferation assays of celiac small intestinal T cells/interferon-γ (IFN-γ) and production of IFN-γ/IL-15 after organ culture of celiac duodenal biopsy samples. Of the fifteen quinoa strains tested, the researchers found that four strains had measurable concentrations of celiac-toxic epitopes, but that these levels were below the maximum permitted for a gluten-free food. Notably, the Ayacuchana and Pasankalla strains triggered T cells at levels similar to those for gliadin and caused secretion of cytokines from cultured biopsy samples at levels comparable with those for gliadin. The end result was that most quinoa strains are safe for celiacs, and do not possess measurable amounts of celiac-toxic epitopes. However, 2 strains do contain celiac-toxic proteins that might trigger adverse immune responses in some patients with celiac disease. Because so many people with celiac disease turn to quinoa as an important source of nutrients, more study is needed to determine if all strains are safe, or if certain strains need to be avoided. Source: American Society for Nutrition
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This tomato soup is loaded with veggies and is delicious sprinkled with Parmesan cheese. Ingredients: 3-4 Tbsp. butter 2 medium onions, chopped 1/2 large carrot, chopped 1 tsp. minced garlic 2 28 oz. cans diced tomatoes, rinsed and drained 2 cups vegetable broth 1/4 cup uncooked gluten free quinoa, thoroughly rinsed 1 tsp. dried basil 1 tsp. dried oregano 1/3 cup fresh or frozen kale or spinach 1/2 to 2/3 cup milk 2/3 cup shredded fresh Parmesan Directions: Melt the butter in a large pan on medium heat. Add the onions, carrots, and garlic, and cook for about 5 minutes, until the onions and carrots are beginning to get tender. Add the tomatoes, vegetable broth, quinoa, basil, and oregano. Simmer 10 minutes. Turn the heat down to low, then add the kale or spinach. Cook another 2 or 3 minutes, stirring occasionally. Add the milk, and simmer gently for about 5 minutes more. Using an immersion blender, puree until smooth, or transfer the soup in batches to a blender. It can also be left chunky. Ladle into bowls, and serve with the Parmesan. -
Study Shows Quinoa Safe for Celiac Patients
Jefferson Adams posted an article in Gluten-Free Grains and Flours
Celiac.com 02/26/2014 - Quinoa is a highly nutritious plant from the South America that is often recommended by doctors as part of a gluten-free diet. However, some laboratory data suggests that quinoa prolamins can trigger innate and adaptive immune responses in celiac patients, and thus might not be safe for celiacs to eat. To better examine this issue, a team of researchers set out to evaluate the real-life effects of quinoa consumption in adult patients with celiac disease. The research team included Alberto Caminero, Alexandra R. Herrán, Esther Nistal, Jenifer Pérez-Andrés, Luis Vaquero, Santiago Vivas, José María G. Ruiz de Morales, Silvia M. Albillos, and Javier Casqueiro. They are variously affiliated with the Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), and the Instituto de Biomedicina (IBIOMED) Campus de Vegazana at the Universidad de León, the Área de Microbiología, Facultad de Biología y Ciencias Ambientales at the Universidad de León, the Departamento de Inmunología y Gastroenterología of the Hospital de León, and the Instituto de Biotecnología (INBIOTEC) de León, all in León, Spain. The researchers looked at 19 treated celiac patients who ate 50 g of quinoa every day for 6 weeks as part of their regular gluten-free diet. The team evaluated diet, serology, and gastrointestinal parameters, and made histological assessments of 10 patients, bot before and after they consumed quinoa. The team found normal gastrointestinal parameters. They also noticed that the ratio of villus height to crypt depth improved from slightly below normal values (2.8:1) to normal levels (3:1), surface-enterocyte cell height improved from 28.76 to 29.77 μm and the number of intra-epithelial lymphocytes per 100 enterocytes decreased from 30.3 to 29.7. Results for all the blood tests remained within normal ranges, although total cholesterol (n=19) decreased from 4.6 to 4.3 mmol/l, low-density lipoprotein decreased from 2.46 to 2.45 mmol/l, high-density lipoprotein decreased from 1.8 to 1.68 mmol/l and triglycerides decreased from 0.80 to 0.79 mmol/l. The results show that quinoa is well tolerated by celiac patients and does not worsen the condition. In fact, patients saw a general improvement histological and serological results, along with a mild reduction in blood pressure. Overall, this is the first clinical data to indicate that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. However, the team points out the need for further studies to determine the long-term effects of quinoa consumption. Source: Am J Gastroenterol. 2014 Feb;109(2):270-8. doi: 10.1038/ajg.2013.431. Epub 2014 Jan 21. -
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Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy! -
Nuwi Organic Gluten-Free Quinoa Smoothie with Banana
Gryphon Myers posted an article in Product Reviews
If you follow health food trends, chances are that you've heard of the superfood pseudograin, quinoa. It is nutrient-rich, packs a complete protein, is high in fiber, etc. etc. The bottom line is that you should probably be trying to come up with a way to integrate quinoa into your diet, whether gluten-free or not. Nuwi offers an easy solution with their gluten-free quinoa smoothie with banana, which is not only gluten-free, but lactose-free with no sugar added as well. These smoothies are a great way to take your quinoa on the go, and they actually retain that fresh-blended smoothie quality, even though they're totally shelf-stable. They're relatively light on sugar, and pack 3g of fiber and 3g of complete protein in one tiny 10 oz., 160 calorie bottle. They're worth a try, especially if you've been looking for a way to up your quinoa intake. For more information visit their site. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
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