Quinoa - the perfect breakfast, lunch and dinner food

Wonderful, wonderful quinoa. For those who have celiac difficulties - wheat restrictions - or can't eat carbohydrates of any kind, there are three ingredients that can make it so much easier - almond flour, chia...and quinoa. Quinoa is the perfect food to replace much of what you miss. If I had any suggestion to give people, it would be to make a big bowl of plain quinoa once a week, then you can help yourself any time.

Breakfast
Add blueberries or any fruit, soy/almond/low fat milk and chia (which gives it a pudding-like or oatmeal type texture) and you have a great healthy breakfast cereal that's as quick to make as a bowl of sugar-laden high carb box cereal, or a healthier alternative to sugar-laden instant oatmeal.
Or just add a little cinnamon and a touch of vanilla.
Like eggs? You can also add sauteed vegetables with a touch of cheese to expand beyond scrambled eggs.

Lunch and dinner
Saute onion in a little olive oil, and toss in some quinoa, and you have a great side dish that's a substitute for rice or mashed potatoes.
Other ingredients can make it into a meal by itself - low sodium broth for flavor, tossing in some protein, or adding other sauteed vegetables like mushrooms, carrots, spinach, etc. and maybe some avocado (a very healthy, creamy fat).
Add more broth to those sauteed vegetables and it's a soup.

Easy Carb free low sugar muffins

These are incredibly tasty, and forgiving. I forgot the vanilla once, and they were still great! Pi likes 'em, too!

2 eggs
1/2 cup pumpkin puree/canned pumpkin or applesauce
1/3 cup honey
4 tbl melted butter
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt (although a pinch works for us low-salt people)

1 1/2 tsp cinnamon
(and 1/4 tsp pumpkin pie spice for the pumpkin muffins)

mix above then add...

2 1/2 cups almond flour
Walnuts or raisins as desired

Bake at 325 degrees for 25-30 minutes (depending on your stove)

Gluten free/Low sugar pancakes

You can put the dry ingredients together ahead of time for 'Instant' pancakes - just double the batch. I got this recipe from a friend, who found it on about.com. He said the pancakes with just almond flour were thin and small. Adding the buckwheat (which isn't wheat) thickened it up, while the almond flour made them fluffy.

1 cup buckwheat/almond flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder

pinch of salt

1/2 cup canned pumpkin (or apple sauce/butter) or add bananas or blueberries
2 tbl oil
1/4 cup + warm water and sweetner (honey or agave syrup). Add more water if mixture is too thick.
2 eggs

Cook like pancakes with coconut oil

Drizzle pancakes with maple syrup or honey