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I'm gathering from medical literature and life experiences
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about gluten intolerance/celiac disease.
I wear many hats in life:
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Love to cook, love to write and most of all love to teach about thriving gluten-free.

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quinoa

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Quinoa and Black Bean Salad with Lime Cilantro Dressing -

I make a batch weekly or so in the summer and enjoy as long as it lasts, Keeps really well in the fridge

Quinoa and Black Bean Salad with Lime Cilantro Dressing

 

Salad:

1 ½ cups quinoa, cooked

1 can black beans, rinsed and drained

1 red pepper, diced

1 cucumber, diced

1 bunch scallions, chopped

3 Roma tomatoes, diced

½ bunch cilantro, chopped

 

Dressing:

Grated peels of 2 organic (Preferably) limes

1/3 cup lime juice

1 tsp salt

1 Tbsp cumin

½ tsp paprika

1 tsp red chili powder

2/3 cup olive oil

 

For salad, mix ingredients together.

 

For dressing, mix ingredients together. The mixing works well if you use put the ingredients in a jar with a lid and shake vigorously.

 

Toss salad with lime cilantro dressing until covered.

Filed under  //  black bean   glutenfree   lime   quinoa   recipe   salad  
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Posted 5 months ago

Apricot Quinoa Bran Muffins

Love these for breakfast or a late afternoon snack with a cup of tea.

Quinoa Apricot Bran Muffins

 

1/2 cup unprocessed rice bran

1/2 cup quinoa flakes

1 cup apricots

1 1/2 cups water

1/2 cup currants or raisins

1/2 cup buttermilk or use 1/4 cup yogurt and 1/4 cup milk (soy is a fine substitution)

1 tsp orange zest, finely chopped (about one-third of an orange)

1/4 cup light brown sugar, lightly packed

1/2 cup vegetable oil

2 extra-large eggs

1/2 cup amaranth flour

1/4 cup brown rice flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

 

Adjust the oven rack to the middle position and preheat the oven to 350˚F.

 

In a small saucepan, stir together apricots and 1 cup of the water and simmer on low heat until the water is absorbed, about 15 minutes.

 

Place in a blender or in the bowl of a food processor fitted with the steel blade, and process until pureed.

 

Pour the bran into a large bowl, add the buttermilk and remaining ½ cup of water, and stir to combine. Stir in the apricot purée, orange zest, and brown sugar.

 

Add the oil, whole egg, and egg white, mixing well to incorporate.

 

Sift the flours, baking powder, baking soda, and salt into the apricot mixture. Add the raisins or currants and stir to combine.

 

Fill a pastry bag half full and pipe or spoon the batter into prepared muffin tins, filling the cups to just over the rim and mounding the batter slightly.

 

Bake for about 25 minutes, until the muffins are well browned and firm to the touch.


Filed under  //  apricot   gluten free   quinoa   recipe   rice bran  
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Posted 5 months ago