Back before Thanksgiving, we did a trial of gluten free diet. We stopped over the holidays and about a week and a half ago have resumed this way of eating. It really is for David, so I will continue to have some gluten containing treats on here. However, it really hasn't been that difficult to adjust my cooking.
Mexican Quinoa from Kitchen Simplicity (thought Pinterest)
2 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable or chicken broth
1 can (1½ cups) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 cup corn
cheese, for topping
Add a small bit of oil to a medium-sized pot set over medium heat. Add
garlic and jalapeños; cook just until fragrant (about a minute). Add
quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce
heat, cover and let simmer for 25 minutes, or until quinoa is cooked and fluffy and
liquid is absorbed. Remove from heat.
Spoon into bowls, top with cheese, and enjoy with chips....and your family!