Quinoa, pronounced KEEN-WA is an excellent gluten free grain.  Actually a seed, Quinoa can be used in place of oatmeal as a cereal, pasta in pasta salad or as a rice substitute.  It has a mild flavor that even children enjoy!

You can purchase Quinoa as a grain or in the form of pasta, spaghetti and even flour.  Whole grain Quinoa is sold in the bulk section at most health food markets.

Soak Quinoa for 15-30 minutes prior to cooking.  Cook for 15 minutes.  Can be kept in the fridge to use for several days.
Almond, Rice and Soy milk can be easily substituted for cow's milk in most recipes.  Rice milk has a thinner consistency and almond and soy have stronger flavors.  Make substitutions appropriate to the dish you are making.

Try a traditional family favorite made with more healthy ingredients!

Low-Gluten / Dairy Free Macaroni & Cheese using Raw Cheese

 Ingredients

1/2 cup butter or Earth Balance, a butter substitute made from cold pressed oils
1/2 cup white Spelt flour (some people who cannot tolerate wheat can tolerate Spelt)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
4 cups Rice, Soy, Almond or Goats Milk (you cold use ½ Soy Creamer – plain flavor)
2 (10-ounce) blocks sharp RAW Cheddar cheese, shredded and divided  (for Dairy Free use a Soy Based or Rice Based Cheese)
1 (16-ounce) package Quinoa macaroni, cooked

Preparation

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

Yield

Makes 6 to 8 servings

Adapted from Southern Living, JANUARY 2002 by Celeste Davis