Ingredients: 1 cup pre-cooked quinoa 1 good-sized bunch flat-leaf parsley 1 cup fresh mint leaves (or 1/4 cup dried crushed mint leaves) 4 medium tomatoes, peeled, cored, seeded, and chopped 10 thin scallions, white bulb cut into thin rounds 1/4 cup freshly squeezed lemon juice (juice of 1 lemon) 1 clove garlic, crushed 1/4 cup extra-virgin olive oil salt and freshly ground pepper, to taste In a food processor, chop the parsley and mint. Transfer to a small bowl. Add
Ingredients: 1/2 cup quinoa 1 cup water 1/4 cup diced apples, pears or applesauce 1/4 tsp. cinnamon Vanilla Rice Milk (or other milk substitute) Maple Syrup In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup. Makes 4 toddler or 2 adult servings. Adapted from
Ingredients : makes 2 large bowls or 4 smaller servings of delicious gluten free porridge 2 cups water 1 cup quinoa flakes (Or whole quinoa, cooked to package directions, I have also used whole grain amaranth,millet, and cream of rice.) 1/4 tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate, or 1/2 cup sugar 1 Tbs. coconut oil 2 tsp. vanilla flavoring (watch for allergens) 1 tsp. flax seed oil (optional) Directions: 1. Bring water to boil in a 1-quart saucepan over medium-high heat.