TXEB - If you have the right technique, you can compost entire cows with little to no odor. The Montana highway department composts road-killed elk and deer, and many chicken farms compost the culled birds. They bury the animals in sawdust, roughly one layer of corpses and one layer of equal depth of sawdust or other highly absorbent low-N material. However, most home compost heaps are not large enough and don't have enough "browns" to do a good job. You end up with putrefaction instead of composting. And the vermin problem is increased. Hence the recommendation to not do it is based on the difficulty of doing it in a non-stinky manner, not because the materials are inherently difficult to compost. High-fat materials compost slowly, very slowly, unless mixed into something that can absorb and dilute the fats, spreading them out so the microbes can get at them.

Quinoa cooks in about 15-minutes on the stove top, so there's really not any reason to pre-cook it to add it to soup. And since you say it's "hard", did you cook it on the stove top or in the microwave, because that can make a difference. There's all kinds of g-f things to dredge meat in. - masa flour (the kind of corn flour they make corn tortillas out of) - any of the g-f all-purpose flour mixtures - rice flour (which you can make yourself in a coffee/spice mill - almond flour - coconut flour - gluten-free Bisquick - buckwheat flour Just to name a few. I don't dredge meat, but I occasionally make a mix of kefir (or yogurt) and a good mustard and coat chicken with it, then dredge it in crushed leftover homemade baked potato chips (white potatoes or sweet potatoes). -Grainlady I should have added there are LOTS of great gluten-free cookbooks and web sites that will be helpful. Check out paleo recipes, low-carb recipes, GAPS and Specific Carbohydrate Diet recipes as well as gluten-free because many are also wheat-free/gluten-free. Personally, I use very little high-glycemic flours and stick to nut flours and coconut flour about 90% of the time. This post was edited by grainlady on Fri, Jan 31, 14 at 18:57

One thing I forgot to mention is that sometimes I toast my quinoa before cooking it. It lends a nice "nutty" flavor to the finished dish. Sometimes I toast the entire amount, sometimes just a portion. Simply heat the quinoa in a heavy pan (I prefer my cast iron skillets for this) over a med-high heat, constantly stirring or agitating the pan until a nice, toasty aroma rises and the grain darkens a bit. You must pay attention, because it can go from nicely toasted to burnt VERY quickly. I have taken it from the stove when it was just right and had it singing before I could get it out of the pan. I would suggest practicing with a tablespoon or so a couple of times to get a handle on the timing so you don't end up wasting a whole cup or more when it surprises you how quickly it can burn. I do this with couscous as well.

Here are some I typed out from my weight-loss eating plan of last year: The instructions on the bag say to add one part quinoa to two parts water. When water boils add seasalt, turn down heat and simmer for 20 minutes. Delicious mixed with vegetables or in a salad. QUINOA, BEAN & VEGETABLE CHILI Serves 8 3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained 2 cups (500 ml) water 1/4 teasp seasalt 2 TBSP olive oil 1 leek, white & light green parts only, chopped 3 cloves garlic, crushed 3 sticks celery, chopped 1 each red and green pepper, cored and chopped 1 large carrot, chopped 1 large fresh red chili, seeded and finely chopped 1 teasp chili powder or to taste 2 teasp dried oregano 1 teasp cocoa powder 1 teasp ground cumin 1 teasp paprika 1/2 teasp ground cinnamon 1/2 teasp each sea salt and ground black pepper 1 - 400 gram (or 1 lb) tin red kidney beans, rinsed and drained 1 - 400 gram (or 1 lb) tin pinto or borlotti beans, rinsed and drained 4 - 400 gram ( or 3 1/2 lbs total) tinned chopped tomatoes 4 spring onions, chopped 2/3 cup light soured cream or crème fraîche (4 1/2 fl oz) 1. Roast the quinoa in a nonstick frying pan over a medium heat for 5 minutes or until fragrant and beginning to pop. In a small saucepan, bring the water to the boil. Add the salt and roasted quinoa, then cover and simmer over a medium heat for 15 - 20 minutes or until the water has been absorbed. Remove from the heat and stir. Cover and set aside. 2. Meanwhile, heat the oil in a large saucepan over a medium heat.Cook the leeks and garlic for 5 minutes, or until softened. Stir in the celery, red and green peppers,carrot, fresh chili, chili powder, oregano, cocoa, cumin, paprika, cinnamon and seasoning. Cook for 10 minutes, stirring often. 3. Stir in the beans and tomatoes, simmer, stirring occasionally for 20 minutes or until the vegetables are soft. Stir in the quinoa and spring onion and cook for 2 minutes or until heated through. Garnish each serving with a dollop of sour cream. *************************************************************************** CURRIED QUINOA SALAD Serves 6 3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained 1/2 cup (100 ml) olive oil 1 large shallot or medium onion, chopped 1 teasp mild or medium curry powder 2 TBSP lemon juice 1 teasp Dijon mustard 1/2 teasp sea salt 1/4 teasp freshly ground black pepper 1 small carrot, finely chopped 1/2 a red pepper, finely chopped 1/4 cup (1 3/4 oz or 50 grams) dried apricots, chopped 1/4 cup (1 3/4 oz or 50 grams) unsalted cashews, toasted & chopped 2 TBSP chopped spring onion 1 TBSP chopped fresh parsley 1. Over a medium heat, and using a deep-sided frying pan, roast the quinoa for 5 minutes or until fragrant and beginning to pop. Put 2 cups (500 ml) of water and a pinch of salt into a small saucepan and bring it to the boil. Add the roasted quinoa; cover and simmer over a medium heat for 15 - 20 minutes or until the water has been absorbed. Scrape the quinoa into a large bowl and let it cool. 2. Meanwhile, heat 1 TBSP oil in a nonstick frying pan over medium-high heat; cook the shallot for 3 minutes or until softened. Stir in the curry powder and cook, stirring, for another 2 minutes. Remove from the heat and set aside. 3. In a small bowl, whisk together the remaining olive oil, lemon juice, mustard, salt and pepper and pour it over the quinoa. Add the carrot, red pepper, apricots, cashews, spring onion and parsley and gently incorporate with a fork. Storage: This can be covered and chilled for up to 3 days. *************************************************************************************** TURKEY - QUINOA LOAF Serves 6 1/2 cup (85 grams) quinoa, rinsed and drained 9 oz minced turkey (250 grams) 1 apple, peeled and grated 1 onion, finely chopped 3 spring onions, chopped 1 clove garlic, finely chopped 2 TBSP finely chopped fresh sage 1 teasp Worcestershire sauce 1 teasp sea salt 1/2 teasp freshly ground black pepper 1/4 teasp ground allspice 1/4 teasp ground cloves 1. In a frying pan over a medium heat, toast the quinoa for 5 minutes or until fragrant and beginning to pop, In a small saucepan, bring 1 cup of water (250ml) with a pinch of salt to the boil. Add the toasted quinoa, then cover and simmer over a medium heat for 15 - 20 minutes or until the water has been absorbed. Set aside. 2. Preheat the oven to 350F (177C). In a large bowl, mix together the turkey, apple, onion, spring onion, garlic, sage, Worcestershire sauce, seasoning and spices. Add the quinoa and mix in thoroughly. 3. Pack the mixture into a nonstick 2 lb (1 kg) loaf tin. Bake for 1 hour or until a meat thermometer registers 158F (70C) when inserted in the centre of the meatloaf. Serve with Cranberry & Orange Sauce (see below). Muffin Loaf Option: Place the mixture into 12 deep bun tins or muffin cups and bake for about 30 minutes or until a meat thermometer registers 158F (70C) when inserted in the centre of the muffin ******************************************************************************* CRANBERRY & ORANGE SAUCE 1 2/3 cup (9 oz or 250 grams) fresh or frozen cranberries 1/3 cup (2 oz or 50 grams) dried cranberries 3 TBSP sugar or sugar substitute 4 TBSP fresh orange juice 2 TBSP Grand Marnier or any orange-flavoured liqueur (optional) 1 TBSP frozen orange juice concentrate 1 TBSP grated orange zest 1/2 teasp cinnamon 1. In a saucepan, combine the cranberries, dried cranberries, sugar, orange juice, Grand Marnier, orange juice concentrate, orange zest and cinnamon. Bring to the boil. Reduce the heat to a simmer and cook, stirring occasionally for 10 minutes or until the cranberries burst and the sauce is thickened. Makes about 10 oz (300 grams). ************************************************************************************ Source: All recipes from Rick Gallop's GI Diet Cookbook SharonCb