Ok, here they are. In posting my collection of recipe sources, I ask that everyone respect the work and effort of the sources. Please use these links but Do Not Plagarize or publish without permission or giving the source of the recipe (not me, them). I apoligize in advance for saying this but I have seen it happen.
Quinoa Specific Recipes http://www.quinoa.net/Recipes/Grain/grai n.html
You might need to join the Celiac listserve to see this "SUMMARY: Websites or Listservs for Recipe Exchange" http://listserv.icors.org/SCRIPTS/WA-ICO RS.EXE?A2=ind0507E&L=CELIAC&P=R717&I=- 3&m=59614
A recipe collection including one using Quinoa from the archives of enabling.org http://www.enabling.org/ia/celiac/rec/re c96-1.html
From Best of Mireille on Delphi Forums (click on Skip Intro). Mireille has very kindly shared her family recipes with the Celiac community. http://forums.delphiforums.com/celiac/mess ages?msg=14862.576
Quinoa en Salpicon (like Tabouleh, Gluten-Free)from Scott Adams site - Celiac.com http://www.celiac.com/st_prod.html?p_pro did=1196&p_catid=66&sid=91hH9H1FQMVN3t O-35105409325.70
From Natural Health website (with links to more gf recipes) http://www.recipenet.org/health/recipes/ wheat_free/banana_quinoa_muffins.htm
Another Tabouli recipe with many other gf recipes from the archives of enabling.org http://www.enabling.org/ia/celiac/rec/re c98-3.html
Oh, I would think so, unless they come from weight-loss web sites, like Weight-Watchers, LA WeightLoss, or JennyCraig, where they compete for members, or where a specific product is for sale in the recipe?
Wrinkled Was Not One of the Things I Wanted to Be When I Grew up.
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I bought it this summer and it is sitting in my fridge. I quess I used it since it is opened - probably added it to a soup. There is an information pamphlet with some recipes in the bottom of the box. You've just inspired me. Maybe I'll use it instead of the plain. Barb ps. I keep editing because my fingers aren't co-ordinting properly - I keep missing charaters when typing.
Are you using whole quinoa or flakes? They have different water absorption and cooking properites. I've used quinoa for years. The flakes as a substitute for oatmeal - great for travelling. I cook quina whole (needs rinsing and black grains removed). It is great in a gf Tabuloueh or added uncooked to soups. My first experience was a Vegetable Quinoa soup (local cuisine) in Peru. It was awesome. Barb (gf since 1981)
ps. there was a Quinoa & Black Bean Salad recipe featured in SparkMail today - the link is http://www.sparkpeople.com/resource/reci pes.asp?category=3&recipe=432 (the link posts as two lines - copy whole link to access it) For more recipes, try googling 'quinoa'
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