Coming out in April is another book for those with gluten sensitivities.
Donna Klein’s “The Gluten-Free Vegetarian Kitchen” covers 225 recipes, including black bean enchiladas, zucchini lasagna and blueberry cheesecake.
Nutritional analysis of each recipe in this book is a plus, allowing cooks to focus as much on fat and sodium as gluten.
Among the many grains the gluten intolerant turn to for their starches is quinoa (pronounced KEEN-wah), a mild-flavored South American grain that has been cultivated for centuries.
Quinoa is lower in carbohydrates than most grains and is an excellent source of protein. It can be found alongside the rice and other grains in most natural food stores and large grocers.
Try quinoa in this hearty Santa Fe-style salad from Klein. Before cooking quinoa, be sure to rinse the grains well under cold water to wash away the bitter resin that defends the plant against insects.
Santa Fe-style quinoa salad
1 1/2cups water
1/2cup mild or medium picante sauce
1cup quinoa, rinsed under cold water
1/2teaspoon cumin
1/4teaspoon salt
Freshly ground black pepper, to taste
115-ounce can black beans, rinsed and drained
1 1/2cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1cup cherry or grape tomatoes, halved
4scallions (white and green parts), thinly sliced
1jalapeno pepper, seeded and finely chopped
1tablespoon canola oil
In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.
Remove from the heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.
Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature.
Alternatively, cover and refrigerate for up to 2 days and serve chilled.
Makes 4 servings. Per serving: 357 calories, 15 g protein, 7 g total fat (1 g saturated), 63 g carbohydrates, 0 mg cholesterol, 398 mg sodium, 8 g fiber.
Recipe from Donna Klein’s “The Gluten-Free Vegetarian Kitchen”
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