Quinoa & Grain Dishes Archive

Quinoa Burgers

Posted May 15, 2012 By Sandy

Quinoa is such a fun grain!  I love all the things you can do with it.  We always have a couple types of Quinoa in the pantry all the time. Quinoa Burgers are just one of the wonderful recipes for using this versatile grain.  The humus in this recipe makes it very unique and flavorful! […]

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Gluten Free Grain: Millet

Posted May 5, 2012 By Sandy

Millet is an ancient staple of Egypt, North Africa and India and was important in those areas as wheat is in the US today. Read more about Millet on my Squidoo Lens:  Gluten Free Grains! My favorite way to eat millet is to cook it in three parts water for about twenty minutes, add raisins […]

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Chia Breakfast Meal

Posted April 30, 2012 By Sandy

Until I read this post and recipe, I never thought about fixing  Chia for a Breakfast Meal!  And it is not a cooked meal — it is raw!  Quick and easy to make — probably could be made the night before and refrigerated overnight! Gluten Free Vegan and Raw: Chia Breakfast Porridge 1 cup raw […]

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Gluten Free Seed: Hemp Seeds

Posted April 28, 2012 By Sandy

Hemp has been used for centuries for fiber, but today the seeds are a source of food for people and animals.  It is grow in numerous countries around the world including Spain, China, Japan, Korea, England, France, Africa, North Africa, Egypt and Ireland.  Currently, China is the largest producer.  Unfortunately, the US considers hemp an […]

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Quinoa Tabouli Salad

Posted April 21, 2012 By Sandy

Back to spring/summer salad recipes, here is one of my favorites:  Quinoa Tabouli Salad.  The recipe has been modified from a friend’s orignal recipe and made to suit my husband and my tastes.  I share it with you today: Quinoa Tabouli Salad In a sauce pan: 2 c. quinoa 4 c. water Bring quinoa and […]

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Gluten Free Seeds: Flaxseed

Posted April 21, 2012 By Sandy

Flax is one of the oldest cultivated crops going back to the Egyptian times.  The slender plants grow as tall as 4 feet and are sometimes used as an ornament plant in gardens.  Canada is current the largest growers of flax. Flax is also grown for its seeds which are often processed to make linseed […]

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Quinoa Salad with Shortbread

Posted April 20, 2012 By Sandy

In keeping with my salad contest, I found this Quinoa Salad recipe.  Actually, it is three recipes in one:  Quinoa Salad, Salad Dressing, and Black Olive Shortbread!  The author has created a wonderful meal with just one post! If you read the author’s original post, she describes her love affair with olives — she adds […]

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Gluten Free Grain: Corn

Posted April 14, 2012 By Sandy

Corn, which is considered a staple in many countries, had been used by the Native Americans for thousands of years. Read more about Corn on my Squidoo Lens:  Gluten Free Grains! Gluten Free Vegan Corn Bread 3/4 cup cornmeal 1/2 cup almonds (60 raw almonds) 1/3 cup sugar (reduce for low sugar dietary needs) 1/2 […]

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Gluten Free Grain: Buckwheat

Posted April 7, 2012 By Sandy

Buckwheat, which is not a grain related to the wheat family, was thought to have originated in Central Asia, China and/or Siberia. Find out more about Buckwheat on my Squidoo Lens:  Gluten Free Grain Buckwheat pancakes is an all time favorite way to eat buckwheat!  Following is a Gluten Free Vegan version I found on […]

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Gluten Free Grain: Amaranth

Posted March 31, 2012 By Sandy

Amaranth is probably the oldest grain cultivated today. My favorite way to eat Amaranth is to mix equal parts of amaranth to another grain, such as Teff; mix it with 2 parts and simmer it for about 20 minutes.  Add dry fruit such as raisins or cranberries and top with coconut milk. Find out more […]

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