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अगर आपको ये बीमारी हुई तो आप गेहूं या उससे बनी फूड आइटम्स नहीं खा पाएंगे || स्पेशल रिपोर्ट ||
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MY JOURNEY
About Me
Early life
Diagnosis
Transition to Gluten free
Boarding School
CELIAC DISEASE
Symptoms & Diagnosis
Treatment & Follow Up
GLUTEN - FREE LIVING
At Home
At School
At Social Events
At Restaurants
Grocery Shopping
COMMUNITY OUTREACH
Gluten Free Meetup
Workshops
Webinars
COVID-19 Camps By Gluten Free Jio
Mid Day Meal
Beyond Celiac
Real Stories of Celiac
RESOURCES
Restaurant Dining Cards
Recipes
Blog
Videos
Gluten Free eBook
Gluten Free Jio App
Travel Diary
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Quinoa with Grilled Zucchini and Chickpeas
INGREDIENTS
FOR THE SALAD:
1/2 cup quinoa, cooked according to package
1 can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks {about 1 1/2 cups}
3 green onions, green parts chopped
1/4 cup fresh parsley, chopped
FOR THE DRESSING:
3 Tablespoons olive oil
1 Tablespoon lemon juice {optional}
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Method
Cook quinoa according to package and set aside to cool.
In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
In a small mixing bowl whisk together the olive oil, turmeric, cumin, paprika, salt and pepper for the dressing. Taste and adjust the seasoning.
Add the quinoa to the zucchini and chickpea mixture and combine.
Mix in dressing and stir to combine. Cover and refrigerate until ready to serve.
Garnish with fresh parsley.
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