Toasted Quinoa Pilaf: Adoption time!

Gluten Free By the Bay was one of the trailblazers in the GF blogosphere. It was one of the first blogs I found, and it automatically appealed to me. The pictures, the variety, the traditional Jewish foods adapted to be gluten free…it’s a great resource. I also love the fact that she posts such a great variety of dishes, from yummy desserts to gorgeous veggie dishes. Her posts are all GF, of course, but she also caters to the multi-allergic set and has many dairy/egg/soy/sugar free recipes that are labeled as such, which is always such a help. She also periodically does “recipe roundups” which are fabulous for those of us who want our GF yummies to come right to us without even websurfing!

I finally got around to trying some of her recipes for Passover, and the mock matza was really quite tasty. It probably tasted too good to be matza, actually, and once my relatives discovered this, everyone wanted a taste.

For this month’s adoption, I made the Toasted Quinoa Pilaf with Garlic, Kale and Pine Nuts because it sounded wonderful, and I had an abundance of kale and was looking for a way to enjoy it. I also had a secondary mission: I’ve been working on reducing the amount of meat in meals without my husband noticing and/or complaining. Quinoa is perfect for that, since it’s the only vegetarian food that’s a complete protein.

I made the recipe as written, and we enjoyed it thoroughly. It was very filling and delicious. Thank you, Isaiah, for your recipes and inspiration.

For more quinoa fun, here are my two other favorite ways to have quinoa:
Southwestern Quinoa and Black Bean Salad
Quinoa Italiana

Here’s an intriguing looking recipe for a quinoa cake at Diet, Dessert and Dogs that I haven’t gotten to try yet, but it’s high on my to-taste list.  I’ll obviously have to modify it to make it GF, but it shouldn’t be hard.