English | 2013 | ISBN: 162087699X | 224 pages | EPUB | 30 MB
Get ready, get set, get gluten-free! Superfood quinoa finally gets its own gluten-free cookbook!
Author of the bestselling Quintessential Quinoa Cookbook, Wendy Polisi got loads of feedback on her first beautiful cookbook–the main request? Gluten-free quinoa recipes! You spoke, Wendy listened. Here is the first quinoa cookbook that is completely gluten-free–with the same easy-to-follow recipe descriptions and beautiful photography that made her first cookbook so successful.
With over 200 pages of gluten-free quinoa inspired cuisine, here's what you get that no other quinoa cookbook provides
Wendy's exclusive, hand-crafted gluten-free recipes tested on her own family
Photos of every recipe
Nutritional information for every recipe
Alternative ingredients and preparation methods for many recipes including vegan, sugar free, fast & easy, eating clean
Quinoa recipes for kids!
Gluten-free desserts (need I say more?)
So get ready, get set, get gluten-free with these delicious recipes: Toasted Tomato, Corn & Quinoa Salad, Artichoke, Arugula & Quinoa Salad, Black Bean Quinoa Burgers, Chickpea Cakes with Cucumber Sauce, Curried Quinoa Tacos with Garlic Lime Cream Sauce, Waldorf Salad Wraps, Barbecued Quinoa Sloppy Joes, Berries & Quinoa with Warm Vanilla Bean Syrup, Baked Chile Rellenos, Cherry Banana Smoothie, Creamy Overnight Quinoa Muesli, Blueberry Quinoa Crumble, Gluten Free Pizza Dough, Chocolate Quinoa Porridge, Smokey Quinoa "Meatballs" with Tomato Sauce, Tomato & Olive Pizzettas with Quinoa Crust, Quinoa Power Bars, Rustic Onion Tart with Quinoa Crust…and much more!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.