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Quinoa  This thread currently has 594 views. Print Print Thread
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Lisalea
Tuesday, March 6, 2007, 3:54am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
I bought a little bag and I can't wait to try this new grain; especially since it's a complete protein and that's another bonus !!

Anbody eating quinoa out there that would kindly share their recipe ideas; I was thinking about using it in place of rice, millet or barley;
I wish to add another compliant grains to my BTD.

The thing that worries me though is that I've read that it has a toxic exterior
I guess u really have to wash it well before using ...

I wonder if people wash their grains before cooking ??
I never did before ... till it was brought up to my attention ...
Thank-u everybody  


The older I get, the more wide-eyed I become.  

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LISALEA  -  Tuesday, March 6, 2007, 3:56am
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Drea
Tuesday, March 6, 2007, 5:16am Report to Moderator Report to Moderator

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Sun Beh Nim
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I've used quinoa in place of the grain normally in tabouleh (some sort of wheat, me thinks). It turned out fabulously. I really like quinoa. I like the way it looks after cooking, too. Some people find it slightly bitter, but I like bitter.

*p.s. I don't usually rinse it.


It is not my responsibility to convince anyone of anything.

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LISALEA  -  Tuesday, March 6, 2007, 5:16am
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Henriette Bsec
Tuesday, March 6, 2007, 6:40am Report to Moderator Report to Moderator

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Kyosha Nim
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It depensds on my sourse: some need rinsing other do not- buy as fresh as possible.
I agree with Drea makes wonderfull tabouleh.
I just cook Q in salted water until al dente - mix with olive oil, gralic and lemon juice. Whwn cooled down I add lots- really a lot finely chopped parsley ,some chopped onions, red pepperr in tiny squares, cucumber- maybe mint
- eat it with feta cheese or bbq lamb sticks and you are in heaven
or maybe with some creamy full fat yoghurt.


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Vicki
Tuesday, March 6, 2007, 8:27am Report to Moderator Report to Moderator

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If you get foam when cooking, then do rinse it well.  The part you are rinsing off are saponins which protect the plant but are harmful for the body.
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Lisalea
Tuesday, March 6, 2007, 1:52pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from outdoordrea
I've used quinoa in place of the grain normally in tabouleh (some sort of wheat, me thinks). It turned out fabulously. I really like quinoa. I like the way it looks after cooking, too. Some people find it slightly bitter, but I like bitter.

*p.s. I don't usually rinse it.


Thats sounds like a grand idea Drea  
I also like bitter ... and sweet ... and sour ... and salty ...
I thank-u  


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Lisalea
Tuesday, March 6, 2007, 2:22pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Henriette_Bsec
It depensds on my sourse: some need rinsing other do not- buy as fresh as possible.

How could u know if it's fresh or NOT ??
I buy it in racks ... it's quite expensive actually compared to barley, rice, millet ...  

Quoted from Henriette_Bsec
I agree with Drea makes wonderfull tabouleh.
I just cook Q in salted water until al dente - mix with olive oil, gralic and lemon juice. Whwn cooled down I add lots- really a lot finely chopped parsley ,some chopped onions, red pepperr in tiny squares, cucumber- maybe mint
- eat it with feta cheese or bbq lamb sticks and you are in heaven
or maybe with some creamy full fat yoghurt.



I'm in heaven just reading this !!
Feta is absolutely d-e-l-i-c-i-o-u-s; my favorite cheese really !!
I will make this dish tomorrow; since I've already decided on todays menu; Thank-u Henriette



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Lisalea
Tuesday, March 6, 2007, 2:24pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Vicki
If you get foam when cooking, then do rinse it well.  The part you are rinsing off are saponins which protect the plant but are harmful for the body.


I thank-u for the information Vicki  


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OSuzanna
Tuesday, March 6, 2007, 2:48pm Report to Moderator Report to Moderator

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I second the thank-you!


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pat
Tuesday, March 6, 2007, 4:55pm Report to Moderator Report to Moderator
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This might be too much bother for some, but I sometimes soak overnight, drain in the morn and let sit until lunch time so that it begins the sprouting process and make it more digestible and maybe it might reduce any lectins.
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Lisalea
Tuesday, March 6, 2007, 5:40pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from pat
This might be too much bother for some, but I sometimes soak overnight, drain in the morn and let sit until lunch time so that it begins the sprouting process and make it more digestible and maybe it might reduce any lectins.


Really ???
Hmmm ... I was told that quinoa was one of those grains
that doesn't need soaking and cooks in only 15 minutes !!
Unlike barley and dried beans ...

That's really good to know;
furthermore, by soaking it it also cleans the quinoa simultaneously ...
Great idea, TY


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jayney-O
Tuesday, March 6, 2007, 5:41pm Report to Moderator Report to Moderator
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something a little different that Peppermint Twist turned me onto: rolled quinoa flakes as oatmeal sub.....cooks up fast, delicious brkfst, higher protein. Found it at   Whole Foods.

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LISALEA  -  Tuesday, March 6, 2007, 5:42pm
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Lisalea
Tuesday, March 6, 2007, 7:18pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from jayney-O
something a little different that Peppermint Twist turned me onto: rolled quinoa flakes as oatmeal sub.....cooks up fast, delicious brkfst, higher protein. Found it at   Whole Foods.


Another great idea for breakfast, thanks !!


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Heidi Burkell
Tuesday, March 6, 2007, 7:41pm Report to Moderator Report to Moderator
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I have been cooking quinoa for a couple of years now. I love it! It gets little spirals in it after it finishes cooking. Very pretty! This is my favorite recipe and super easy. I got it out of the Joy of Cooking cook book.

1 C quinoa
1 T olive oil
1/3 C chopped onion
1 clove garlic, finely minced
2 C broth (or water)
1/2 t sea salt

Put quinoa in a small seive and rinse it under the sink for a minute to wash off the saponin (soapy cover on the seed). Then let it drain.
Heat the olive oil in a deep skillet over medium heat. Add the onion, stir frequently to prevent burning, and cook for a couple of minutes until the onion is opaque.
Add the garlic and quinoa and stir constantly until the grains are separate and golden.
Stir in the broth and salt. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed, about 15 minutes. Fluff with a fork! Enjoy!  

I also just throw 1/2 - 1 cup into any soup or stew that's appropriate for the last 15 minutes of cooking. Don't forget to rinse it a bit.
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Alia Vo
Tuesday, March 6, 2007, 8:20pm Report to Moderator Report to Moderator

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I believe I have cooked it according to the package directions and add whatever I felt inclined to once the quiona was already prepared.  It is a fast cooking grain.

It makes a nice pilaf substitute or a substitute grain for Middle Eastern wheat-based grain dishes.

Alia


Alia A. Vo
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Alia Vo
Tuesday, March 6, 2007, 8:22pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from burke20898
This is my favorite recipe and super easy. I got it out of the Joy of Cooking cook book.

1 C quinoa
1 T olive oil
1/3 C chopped onion
1 clove garlic, finely minced
2 C broth (or water)
1/2 t sea salt


Thank you for sharing your recipe; you may want to add it to the Recipe Index.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Cathy
Wednesday, March 7, 2007, 2:14pm Report to Moderator Report to Moderator
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Quoted from LISALEA
Anbody eating quinoa out there that would kindly share their recipe ideas; I was thinking about using it in place of rice, millet or barley; ....


Last evening for supper I used quinia in place of rice for my stirfry.  (It agrees with me a lot better.)  My husband is thinking of substituting the rice with quinoa for his "fried rice" dishes.
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Lisalea
Wednesday, March 7, 2007, 3:27pm Report to Moderator Report to Moderator

Ee Dan
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I appreciate all the different ideas !!  
Thanks alot  


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Alia Vo
Thursday, March 8, 2007, 1:30am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from Cathy


Last evening for supper I used quinia in place of rice for my stirfry. †(It agrees with me a lot better.) †My husband is thinking of substituting the rice with quinoa for his "fried rice" dishes.


Please let us know how the quinoa 'holds' up in this type of cooking dish as quiona is more of a delicate, smaller grain than white or brown rice.

Alia


Alia A. Vo
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Ribbit
Thursday, March 8, 2007, 2:16am Report to Moderator Report to Moderator

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Quinoa flakes also work nicely as a substitute for oats in "oatmeal" cookies.  Gives it some protein too, to help offset whatever sweetner you might use.


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Lisalea
Thursday, March 8, 2007, 3:48am Report to Moderator Report to Moderator

Ee Dan
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Quoted from Ribbit
Quinoa flakes also work nicely as a substitute for oats in "oatmeal" cookies.  Gives it some protein too, to help offset whatever sweetner you might use.



That's a great idea !!
I finally  made some quinoa today; and added a little butter (to make it creamier and tastier)
I ate it with dried figs, raw honey and yogurt ... it was really good !!


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