Skip to main content

Sweet Quinoa

**Altered recipe.  Original recipe from Martha Stewart Magazine-GF section

Makes 2 cups

Going gluten free can be tough, because although we extract the bad grains, we often forget to incorporate back in, the good grains.  Quinoa is an important and high fiber grain that all celiac's should include in their diet.  Often suggested as a plain and tasteless, adding berries, dried fruits and spices adds a kick.

I altered this recipe by changing the sugar source and the milk source.

2 cups non-dairy milk or milk
1 cup Quinoa rinsed
3 tbsp. Maple Syrup
1/8 tsp. ground cinnamon
1 cup (1/2 pint) fresh blueberries

(add more for more servings on all ingredients)

1.  Bring milk to a boil in a small saucepan.  Add quinoa, and return to a boil.  Reduce heat to low, and simmer, covered, until three-quaters of the milk has been absorbed, about 15 minutes.

2.  Stir in maple syrup and cinnamon.  cook, covered, until almost all the milk has been absorbed, about 8 minutes.  Stir in blueberries, and cook for 30 seconds.  Serve with additional milk, syrup, cinnamon and blueberries.

Labels:

Comments

Post a Comment

Hey friends! We got a dot com! I have moved to goodiegoodieglutenfree (dot) com - Visit me there!

Popular posts from this blog

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  
Post a Comment
Read more

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification.  In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative.  After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative .   ALL LIQUI-GELS.  So stop these immediately if you are taking the Liqui-gels.  You maybe getting sick from a medication rather then a food and this is so important to recognize!  Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten .  There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps.  Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...
14 comments
Read more

What's in The Gatorade You Are Drinking?

I don't know why I never blogged about this, but I have known it for some time.  And was just reminded of this the other day while I was at CVS and felt the need to spread the gluten-free word.  I also tweeted it. Did you know that certain Gatorade flavors like the fruit punch (red) flavor has caramel coloring in it?  Yup! It totally does. In the U.S. a processed product considered gluten-free has 20 or below 20ppm ( parts per million ).  Therefore products can seem gluten-free and even say gluten-free, even if they are not 100% gluten-free because our standards allow that and consider it Gluten-Free.   And different processed foods contain different levels of gluten-some contain less then 10ppm or even 5 parts per million.  That's lower but still...no cigar. The less you consume the better and the article I just found on Celiacdisease.about.com  points that the more under 20ppm/10/5ppm products you consume, the more gluten in your system...
6 comments
Read more