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When searching for info on how to grow quinoa, I found these gluten-free recipes.

I have not tired them, yet, but they sounded SO GOOD I figured that some of you here might enjoy them! (I am NOT gluten sensitive and do not visit here on a regular basis, so if these recipes have already been posted on this forum, I did not see them. )

From: http://lowfatcooking.about.com/od/salad ... quinoa.htm
Low Fat Curried Quinoa and Peas

INGREDIENTS:
*1 cup quinoa
*2 tbsp curry powder
*1 tsp turmeric
*2 cups fat-free, low-sodium chicken broth (To McDougallize: Instead of chicken broth, use vegetable broth OR a little “Chick’n Style Seasoning” mixed with some water. Chick’n Style Seasoning is a mixture of nutritional yeast, herbs, and seasonings.)
*1 cup frozen peas

PREPARATION:
Rinse quinoa in cold water to remove its bitter coating. In a 2-quart saucepan, combine rinsed quinoa with curry powder and turmeric. Add the broth, and bring to a boil. Add peas, then cover and simmer until the water is absorbed—about 12-15 minutes.
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From: http://www.savvyvegetarian.com/recipes/ ... erries.php
Quinoa With Toasted Almonds and Dried Cranberries
4 - 6 Servings:

Ingredients:
*1 cup quinoa
*1/2 cup sliced blanched almonds
*1 veggie cube
*1 1/2 cups boiling water
*1/2 tsp salt
*1 cinnamon stick
*1 bay leaf
*1/2 cup dried cranberries

Directions:
*Soak the quinoa 1/2 - 1 hour in cold water
*Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
*Shake dry in the strainer
*On medium heat, stir and toast the sliced almonds until golden
*Remove from pan
*Stir and toast the quinoa until dry and turning color
*Transfer toasted quinoa, toasted almonds, and cranberries to 2 qt saucepan
*Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
*Bring back to boil
*Cover, turn the heat to simmer, cook for 20 minutes
*Remove from heat and allow to sit five minutes with lid on
*Fluff gently with a fork and serve.

Quinoa Tips:
*Quinoa is native to the Andes, where it has been a staple food for 6000 years. Quinoa is light, easily digested, and has the most complete nutrition, and highest protein content of any grain! Technically, quinoa isn't a grain, but certainly acts like one.
*Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
*A tight fitting lid is essential for even cooking
*Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin

Thanks for those, S B...I keep thinking I want to try quinoa one of these days, but weekends are even more rushed for us than the weeks...and that's when we shop and then I just never think to look for it, always in such a big hurry I just buy the current stuff that we get through the weeks on right now.

But one of these days I do plan to get to know quinoa...I have heard so many good things about it...makes sense to try it...

I'll save these recipes for that day when I think to look for/buy the stuff!

Thanks again!

groundhogg