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  

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 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.

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.

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  

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

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  

I second the thank-you!

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.

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

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.

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 !!

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.

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

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

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.

I appreciate all the different ideas !!  
Thanks alot  

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

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.

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 !!