Introduce Quinoa To Your Diet - Sweet Freedom; Living Allergen Free

Sometimes going gluten free can leave you at a loss for creative side dishes.  Especially those that are quick, easy and most importantly delicious.  Brown rice is nutritious but takes a long time to cook.  Barley and most pastas are out because of the gluten factor.  Potatoes are good, but high in carbs if watching your weight. 

Quinoa offers a great alternative to traditional side dishes.  Although most commonly considered a grain, it is actually an edible seed closely related to leafy green vegetables like spinach and Swiss chard.  Quinoa is an amino acid-rich protein that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.

Not only is quinoa high in protein, but the protein it supplies is complete protein.  This means that it includes all nine essential amino acids, making quinoa a great choice for vegans who are concerned about adequate protein intake.  Because quinoa is also a very good source manganese, magnesium, folate, and phosphorus, this "grain" may be especially valuable for persons with migraine headaches and diabetes.  At the very least, quinoa is a great substitute for rice, couscous or oatmeal and can be used in pilaf, stuffings, soups and stews.

One of my favorite ways to eat quinoa is in Warm Quinoa, Spinach and Shitake Salad.  It's easy to prepare and spinach is one of the ultimate super foods.  It contains high levels of vitamin A, antioxidants, iron and calcium.  Spinach is delicious either raw or cooked and is a favorite ingredient in green smoothies. 

Stop by Cascio's for quinoa and spinach and make this salad tonight.  I promise it will become one of your new favorites too!

Warm Quinoa, Spinach and Shitake Salad

1/2 cup red wine vinegar

2/3 cup olive oil

2 lbs. Shitake mushrooms (stems removed, halved and salt and pepper to taste)

1 1/2 cups quinoa

1 lb baby spinach

1 1/2 cups crumbled feta cheese (optional)

In a small bowl, whisk together the vinegar, oil, 1 tsp salt and 1/4 tsp pepper

In a skillet, pour in 1/2 of the dressing and add mushrooms.  Sauté until tender and most of the liquid had evaporated.

In a small sauce pan, combine quinoa, 3 cups water and 1 1/2 tsp salt.  Bring to a boil, reduce heat to medium, cover and simmer until all the liquid is absorbed, about 20 minutes.

Place spinach in a large bowl; add the hot mushrooms, quinoa and the remaining dressing.  Toss to combine.  Top with crumbled feta.