Does Quinoa Have Gluten In It?

My friend has a pretty severe gluten allergy. I want to invite her over for a good home-cooked meal, but I don’t want her having seizures in the dining room. Can I serve quinoa, or should I stick with rice?

Quiona is fine. The red is really pretty.
PLEASE be aware of the cross contamination potential of your cooking pots, pans, and utensils, cutting board, cleaning sponges, etc.
What I really like my friends to do when they insist on cooking for me is to come to my house and make the meal here. It is a LOT safer that way and I don’t spend the evening tense and scared that I am going to get sick or insult my friend. Also, let her check every ingredient before you put it in (gluten can be hidden in cheese, dressings, etc.).

Here are some good sites to get meal ideas from:

http://glutenfreegoddess.blogspot.com/

http://gluten-freerecipes.blogspot.com/

she has a whole section on cooking quiona, by the way.
Thanks for being such a good friend, I am sure she will enjoy it!
oh, go here for alt. flours if you can’t find them in local stores:http://www.bobsredmill.com/home.php

Here is a great recipe:

Quinoa Salad with tangy vinaigrette (serves 8 and perfect for a party!)

This salad is so versatile and nutritious.  Sadly I don’t have a picture because it was eaten very quickly.  I’m making this again for my husband’s birthday party and will post a photo then.

1 cup of Quinoa, uncooked
2 cups of water, chicken broth or veggie broth
1 can of drained and rinsed chickpeas
1 small can of sweet corn
1 ripe avocado
1 large ripe tomato, diced
1/2 red onion, diced (rinse with water and salt 2-3 times if you don’t like the taste of raw onions)
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/4 cup dried cranberries

Vinaigrette (pour all ingredients into a blender and, well, blend)
The juice of two limes
The zest of one lime
2 tablespoons of red wine vinegar
1/2 cup of extra virgin olive oil
1/4 teaspoon of cumin
Salt and pepper to taste

Bring the broth to a boil, add the rinsed Quinoa.  Cover and simmer over low heat for 15-20 minutes or until water is absorbed.  Add a splash of olive oil and fluff with a fork.  This will prevent it from clumping together once it cools.

Pour the chickpeas, corn, tomato, and onions into a salad bowl.  Add the cooled Quinoa and herbs along with some of the dressing.  Mix well and taste.  Continue adding dressing until the desired taste is achieved.

Garnish with thin slices of avocado and enjoy a salad packed with protein and fiber.

Note: Don’t be afraid of cooking this delicious “grain”.  If you use too much water you can always drain the excess when it’s cooked.  If you don’t have enough water, just add more.

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Tagged as: Gluten Allergy, home cooked meal, Quinoa, quiona