Quinoa, pronounced KEEN-wa, although considered to be a grain, is a seed with a delicious nutty taste packed with protein. In fact, it’s a complete protein, which means it has all of the nine essential amino acids. For people on a gluten-free diet, it’s a great gluten-free source of protein.

Quinoa is prepared in the same way you would cook brown rice, one part quinoa to two parts water, for about twenty minutes after the water comes to a boil. Avoid overcooking it in order to keep the flavor and texture palatable.

You can prepare it for breakfast, adding the same finishings as you would such as maple syrup and nuts, or as a lunch or dinner item, serving it cold as a sort of salad or warm with vegetables in place of rice.

Search my gluten-free recipes page for lots more ideas on cooking with quinoa!

Tina Turbin

http://www.GlutenFreeHelp.info

You’ve probably heard me raving about quinoa, a protein-packed and delicious grain-like seed. Quinoa, pronounced KEEN-wa, although considered to be a grain, is a seed with a delicious nutty taste packed with protein. In fact, it’s a complete protein, which means it has all of the nine essential amino acids. For people on a gluten-free diet, it’s a great gluten-free source of protein.

Did you know that quinoa contains benefits above and beyond the fact that it’s a perfect source of protein?

Quinoa contains lots of essential vitamins and minerals, such as manganese, good cholesterol, and
aside from being an excellent non-animal source of protein, quinoa contains many essential vitamins, minerals and nutrients. It is rich in manganese, which is important in bone development and maintenance. It is also full of lysine, an essential amino acid that helps with the formation of collagen and the absorption of calcium and may help with the prevention of herpes breakouts and cold sores.

Quinoa is also low on the glycemic index, making it a good food for diabetics or overweight people.

You can make quinoa the same way as brown rice, simmering one part quinoa with two parts water, for about twenty minutes after the water comes to a boil. In order to keep the flavor and texture palatable, make sure not to overcook it.

Check out some of my gluten-free quinoa recipes and try it today!

Tina Turbin
www.GlutenFreeHelp.info

You can make an egg-free version of this cake by replacing the eggs with flax gel. The cake’s texture will be denser and heavier but it will taste just as good. Enjoy it plain, with cream cheese frosting, jelly of your choice or top it with a dusting of powdered sugar.

This version has more protein and fiber than many other GF cakes.

Serves 12

INGREDIENTS

2½ cups Gluten-Free Flour Mix
1 cup quinoa flakes
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (freshly grated, if available)
1½ sticks (12 tablespoons) unsalted butter or dairy-free buttery spread, room
temperature
1½ cups light brown sugar, packed
3 large eggs or flax gel
2 teaspoons vanilla extract
¾ cup low-fat buttermilk, vanilla soy milk or milk of choice
2 cups finely grated carrots
¾ cup chopped nuts, optional

DIRECTIONS

1. Preheat oven to 325 degrees.

2. Lightly grease a 10 or 12-cup Bundt cake pan.

3. In a medium bowl, combine flour blend, quinoa flakes, xanthan gum, baking powder, baking soda, salt and spices. Set aside.

4. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs (or flax gel), one at a time, mixing well after adding each. Add vanilla and beat to combine.

5. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in carrots (and nuts, if used).

6. Spoon batter into your prepared pan, smoothing it out in the pan.

7. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean.

8. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.

9. Slice and enjoy!

OPTIONAL: You can make muffins and top with cream cheese frosting. Delicious! If making muffins, grease your muffin tins, fill ¾ full and check after 10 minutes in the oven. Frost when cool.