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. 

Mediterranean Quinoa Chicken Salad

1 Cup Cooked Diced Chicken
1 Cup Quinoa
2 Cups GF Chicken Stock
1 Tomato Diced
1 Red Pepper Diced
1 Small Onion Diced
1 Celery Stalk Sliced
1 Cup GF Italian Dressing
Salt and Pepper to Taste

1. Combine quinoa and stock in a small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes or until all the liquid is absorbed. 
2. Let quinoa cool. 
3. Now combine all the remaining ingredients except for the dressing, salt, and pepper. 
4. Stir in 3/4 cup of the dressing and refrigerate salad until ready to eat. 
5. Add the remaining dressing and salt and pepper if desired. 

Note:

Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. 

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). 

Stuffed Cabbage with Quinoa

2 lbs Ground Beef

1 Head of Cabbage 

32 Oz Gluten Free Italian Sauce

1 Cup Uncooked Quinoa

2 Cups Gluten Free Beef Stock

1 Small Onion Finely Chopped

1 Tsp Dried Tarragon 

1 Tsp Dried Mint

1 Celery Stalk Sliced

1Tbsp Gluten Free Tamari

Salt and Pepper to Taste

1. Preheat oven to 400 degrees.
2. Wash cabbage under cold water and cut core with sharp knife. 
3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
6. Cool cabbage under cold water and carefully remove leaves. 
7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
10. Serve hot and Enjoy!!

*Note: 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Another Successful G Free Week!!

Another week has passed and we are still enjoying our gluten free lifestyle. Many of my Gluten intolerance symptoms have disappeared and I'm feeling alot more energy. In contrast, my daughter has seen no changes. What is the difference you ask?? It's very simple! She just has not grasped the change as Liz and I have, but she will get there. Some of the products we have enjoyed this week is Udi's Bagels and Breads, King Arthur Gluten Free Flour, Homemade Quinoa, Sam Mills Corn Pasta and of course many different produces that we have previously never eaten, such as broccoli rabe, and kale. There were a few negatives such as Gluten free Bisquick, and Gillians English Muffins. The texture and taste of both of these products were far from impressive. We made a successful batch of soft pretzels that were gluten free, and stuffed peppers that were made with quinoa. We are learning as we go, and having alot of fun along the way. We Will continue to post recipes as we go.
Thanks for sticking with us!!