Tuesday, July 31, 2012

Gluten Free Quinoa Summer Salad

2 Cups Quinoa
4 Cups Chicken Stock
2 Tbsp Olive Oil
1 Cucumber 
1 Large Celery Stalk
1 Tomato
1 Carrot 
1 Onion
GF Italian Dressing
Salt and Pepper 
Basil for Garnish

  1. Combine chicken stock and quinoa in a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed (about 15 minutes).   
  2. Peal, slice, and quarter cucumber. Slice celery, onion, and tomato and mix in large salad bowl with cucumbers. 
  3. When quinoa is done, remove from heat, place in a colander and run under cold water. 
  4. Add quinoa to vegetables and mix will. 
  5. Stir in desired amount of GF Italian dressing to desired taste. Season with salt and pepper as needed.  
  6. Refrigerate until cool. When ready to serve, add more dressing if needed and serve in a bowl and top with basil. 

Product Test - Bob's Red Mill Chocolate Chip Cookies

Another Hit!!

We've tried "Store Bought" Gluten Free Cookies, but they lacked that homemade taste. We decided to give Bob's Red Mill Chocolate Chip Cookie Mix. Once again, the directions were very easy to follow, and the final results were amazing!! If I didn't tell you they were Gluten Free, you wouldn't know! I  didn't tell my son they were Gluten Free and I found myself hiding the remainder of the batch so he didn't eat the rest of them. As with the other Gluten Free mixes available from Bob's Red Mill, I would highly recommend their Chocolate Chip Cookie Mix!! It is the closed to homemade that I have tried so far!