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Pretend the following is in all-caps:  quinoa!!!!!  This thread currently has 1,113 views. Print Print Thread
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Peppermint Twist
Wednesday, June 27, 2007, 3:38pm Report to Moderator Report to Moderator

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Kyosha Nim
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*Dance of Joy!  Dance of Nonnie Joy!  Dance of O Joy!  Dance of Wheat-Free Joy!  Dance of Whole, Unrefined Joy!*

A few years back, I made my first attempt at cooking quinoa.  Since my stovetop was not functional at that time, I attempted to do it in the microwave, which the package instructions said would be no prob.  Well:  PROB!  The little quinoas never did absorb the water.  Do not try this at home, kids.  So, I kind of got so defeated that I didn't attempt to use quinoa again until LAST NIGHT!


Victory!  Lift off!  We have lift off of the Space Shuttle O Nonnie Livin'!

Hello:  I can't believe I've gone all these years in nonnieland without knowing about quinoa!!!!!!!!!!!!!!!!!!!!!!!  I mean, I knew about it, but I thought it was impossible to cook, so I thought, yeah, it is sort of all an illusion, a cruel taunt for nonnies.  Like, here is a grain you could have, yet it doesn't actually absorb water and become edible, muah, muah, muah, ha ha ha HAAAAAAAAAAAA!

But, in the immortal words of Martin Short:  I was as wrong as wrong could be!  Yay!

It is soooooooooooooooooooooooooooooo easy to cook this stuff on the stovetop!  You just simply use 1 part quinoa to 2 parts water (and I didn't even measure, I just eyeballed), put it all in a saucepan, bring to a boil, then cover and simmer until all the water is absorbed.  The whole process only takes about 15 minutes.

omg, this is a non-secretor REVOLUTION!  This has been my best year of discovery of nonnie foods that make life NORMAL again!  Maybe now I can actually start to tackle my weight issue, which has gotten way off the charts again (literally).  But I think quinoa could be part of my salvation.  Why?  Because my downfall is salty, refined carbs such as the major avoid, the potato chip, but even neutrals such as rice cakes--which have a rep as being "low-cal" and "low-fat", but don't let that lull you into a false sense of security, nons!--can pack weight on me.  But I feel quinoa just might be different!  For one, it isn't a "true" grain.  It is a seed.  For two, it is a true "whole" food (I would say "whole grain", but I just said it isn't a grain *lol*).  It isn't refined, it isn't processed, and so I feel it will be less "addictive".  For three, I can therefore mix this quinoa stuff into anything and everything I might otherwise use far worse "comfort carbs" in.  I know veggies and fruit are the ideal carbs for O nons, but, let's face it, we don't all choose those as much as we should.  For the other times, quinoa to the rescue!

Folks, this is soooooooooooooooooooooooo easy to make and store, and so VERSATILE!!!!!!!!  I made a FANTATSIC tabouleh with it yesterday, which one would traditionally make with bulgar wheat.  It was every bit as good, and again, so easy to make and store, aaaand, wait for it:  CHEAP!!!!!!!!!!!!!!!!  *Dance of Cheapness!  Dance of Cheapness!*  I put fresh organic Italian parsley (approximately one ton), fresh organic tomato (one), fresh, raw tomato salsa from the health food store (two large serving spoons full), olive oil (approximately a ton), organic lemon juice concentrate (one ton, exactly), dried spearmint (what I thought was too much, but ended up barely noticeable), and a TON of sea salt.  I would have loved to also use nutritional yeast flakes, as back in the day, I always put this in tabouleh, but I'm currently upset with where my HFS has the nutritional yeast placed (right under blazing flourescent lights, on a top shelf near the ceiling, which imho will destroy the B vitamins in the nutri. yeast), so I didn't have any.  But it could have really used it for flavor and a protein boost.  However, it was fabulous without it, too.

The fab thing is, quinoa, like wheat, rice and other grains, has basically a neutral taste, so you can use it in a huge variety of dishes ranging from sweet to savory.  You can use it in place of oatmeal for breakfast, you could use it in place of pasta and make a fantastic quinoa with pesto and/or marinara (my next thing!), you can use it for tabouleh, Type B's could make a "mac and cheese" type dish, I mean, you could do anything with the stuff, people!!!!!!!  Anything you could do with pasta, you can do with this, except for ravioli *lol*!!!!!  And you don't have the lectin, you don't have the blood sugar rush, you are not eating something processed and refined, you aren't even eating a grain, technically (so, I've unilaterally decided that the one cup per week O nonnie portion recommendation for grains doesn't apply to quinoa (even though it appears in the grain list, but I further decided that is because that is where most people would look for it)--it's good to be self-appointed king!).

Anyway:  this year I've discovered so many cool, quality-of-life-changing items for the O non pantry:

1.  Sami's millet and flax BREAD!

2.  Agave nectar

3.  Quinoa

It's good to be non.

I was gonna stick this in Cook Right, but I just realized, it HAS to go in the nonnie forum!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Revision History (2 edits)
Edna  -  Wednesday, June 27, 2007, 3:52pm
finito!
Edna  -  Wednesday, June 27, 2007, 3:47pm
wu HUUUUUUUUUUUUUUUUUUUUUU!
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gulfcoastguy
Wednesday, June 27, 2007, 3:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sound a little bit like cheese grits, an old south staple,  rather than mac and cheese to me. I am currently trying to decide if i am going to make blueberry pie the the yoga get togather friday. Read that thead in the cooks forum if you having. To use 5 cups of my 2 gallons of blueberries or guard them like the dragon and his hoard or gold. I at last find a recipe with no avoids, a majority of beneficials and only a few neutrals. It will be a bit on the tart side though. Back to quinoa, I used it in a winter squash casserole once but I tend to prefer millet myself for an alternative to rice. BTW I have mint trying to take over the back yard.
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Shane Girl
Wednesday, June 27, 2007, 4:04pm Report to Moderator Report to Moderator
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!!

I had no idea we could do so much with Quinoa!  I only have the quinoa cereal, and it tastes a little slimy.  I'll have to buy some aguave nectar for it.  Where do you find the rest of the quinoa items like pasta??

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Peppermint Twist
Wednesday, June 27, 2007, 4:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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What kind of mint, spear or pepper?  You wouldn't believe the hullabaloo I caused at the HFS over figuring out the proper kind of mint to get for the tabouleh.  What I couldn't believe was, NO ONE knew, not even the cooks in the cafe who MAKE tabouleh!  I ended up looking at a prepackaged kind of tabouleh and I lucked out because it actually specified "spearmint" instead of just "mint".  That was also lucky as my HFS--and this is a good example of why I need a Whole Foods in my city!!!!!!!!!!!!!!!!!!!!!!!--didn't have dried peppermint or dried any kind of mint in the spice section, OR fresh any kind of mint.  All they did have was dried spearmint in their bulk section.  After a bad paprika incident years ago, I never tried another one of their bulk spices again.  But I did buy the dried spearmint for the tabouleh.  I think it was past it because I put a lot in and the flavor of it was still very weak.

Anyway, I love peppermint but spearmint I'm usually not as fond of, as a flavoring, but the REAL spearmint (fresh or dried) is lovely and that is what is used in tabouleh.  Which kind are you growing?

Is it hard to grow?  Could it be a groundcover?

I ask because I finally--after ten and a half years, mind you--thought, WOW, I have finished landscaping my yard!  But then I realized that really there is one whole side of the house that needs groundcover because the grass is sooooo spotty.  I have landscaped that side a LOT, but the groundcover I haven't done anything about.  That is the side that has a looooooooooooooong "hedge" of Italian Cypress, Petra Croutons, and Junipers, alternating.  I never would have chosen it to end up as that, but when I was very new/"green" at landscaping, I got a bad load of advice from a young pup in Home Depot's gardening department (you can tell how long ago it was, as I am a Lowe's person now and have been for years).  He told me to get Junipers and they would spread four feet, but they were the GROUND COVER kind and most never did spread at all (a few did, I think they were assorted varieties, to top it off).  Then they (Home Depot again!) suggested putting Italian Cypress in between.  Little did I know, they can grow to 90-feet tall!  But mine have barely grown in 7-ish years.  Then I ended up putting the Petra croutons between all of those.  Had I known then what I know now, I would have done a hedge of sweet vibernum and been done with it *lol*.  Lordie.  Anyway, that is also the side of the house I planted three little kumquat trees on.  They are very stressed right now from drought (It is hard to water that side of the house, but I do on occasion...but we've had a long drought and are only now getting into the rainy season).  The ground cover, though, was ruined by the renters from h*ll.

What about mint?

Hey, the purple stuff ("Wandering Jew", "Purple Queen", it goes by many names) is looking GREAT already in the front, as is the Wedelia, which is absoluately spectacular and is flowering with lovely yellow flowers.  The front yard is really looking cool.  I've got one quadrant in purple, one in Wedelia, two with grass, and separated by those Dwarf Oyster thingies.  Got two little rock gardens where the bougainvilleas used to be.  One bougainvillea has still not given up the ghost and insists on shooting up these incredibly thorny shoots from under rocks.  Incredible.  The thing is still trying to kill me.

Okay, back to quinoa *lol*!  But do tell about the mint!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Edna  -  Wednesday, June 27, 2007, 4:19pm
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Peppermint Twist
Wednesday, June 27, 2007, 4:17pm Report to Moderator Report to Moderator

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Quoted from Shane
!!

I had no idea we could do so much with Quinoa!  I only have the quinoa cereal, and it tastes a little slimy.  I'll have to buy some aguave nectar for it.  Where do you find the rest of the quinoa items like pasta??

Oh, it is just regular, plain quinoa, not shaped like various pastas or anything.  I just meant you could USE it as you would pasta, in recipes that call for pasta.  But it is the little round "dots" similar to couscous or bulgar wheat.  Sorry if I confused ya.  I just meant, any recipe you love that calls for pasta, consider if quinoa could be used in its place.

Like I said, my next thing is going to definitely be quinoa with my fave, pesto sauce.  You could stick meat in there for protein, and veggies, etc.  Imagination unlimited!



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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ISA-MANUELA
Wednesday, June 27, 2007, 4:34pm Report to Moderator Report to Moderator
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hey Madl fine for you about the quinoa-thingy...but Peppy...did you ever tried the amaranth-popps ...weew great with more than 30 % of protein....very yummy as well & of course gluten & gliadin free

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Peppermint Twist
Wednesday, June 27, 2007, 5:07pm Report to Moderator Report to Moderator

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Quoted from ISA-MANUELA
hey Madl fine for you about the quinoa-thingy...but Peppy...did you ever tried the amaranth-pops ...weew great with more than 30 % of protein....very yummy as well & of course gluten & gliadin free

I've never heard of amaranth pops.  My HFS has amaranth breakfast cereals but, upon inspection of the ingredient labels, the first ingredient is always something like corn.  I think they might sell pure amaranth flour, as well, but since I am not a baker, I have never experimented with it.  It would be good to experiment with for O-friendly breads, etc.



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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ISA-MANUELA
Wednesday, June 27, 2007, 5:18pm Report to Moderator Report to Moderator
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 : http://www.fitleibundgut.ch

here are the suppaa bio (organic) amaranth poppcorns

this goes into my early morning intake: some joghurt, crushed linseeds, goat whey &
amarnth popps .....the taste....hmmm you've get to be habituated ok..yep
but who cares......not that bad at all ....ouch have to buy some tomorrow .....
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Ronagon
Wednesday, June 27, 2007, 5:33pm Report to Moderator Report to Moderator
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Peppermint,

You really are bursting with energy... It's a good thing.

Now that you mention it, I, myself, have had pretty good results with quinoa.  My only problem, though, is that I've had to put myself on a pretty intense and extended regimen of low carbs, Deflect, and astragalus, to get rid of a bowel overgrowth of bacteria and toxemia or something that was making my abdomen swell from inside.  I find that, within a half-hour of taking the Deflect-astragalus combo, I start passing a lot of really foul-smelling gas.  In recent days and weeks, however, it's not so bad, so maybe I'm improving.

My understanding is that Rh negatives are even more sensitive to carbohydrates, too.  So if you're a nonnie AND an Rh -, then you might really be in the thick of things.  And who knows what being Lewis double-negative does to you, with regard to carbs.

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Drea
Wednesday, June 27, 2007, 5:37pm Report to Moderator Report to Moderator

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Quoted from Edna
I made a FANTATSIC tabouleh with it yesterday, which one would traditionally make with bulgar wheat.


Way to go, PT! I told ya it was easy peasy.


It is not my responsibility to convince anyone of anything.
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Victoria
Wednesday, June 27, 2007, 5:47pm Report to Moderator Report to Moderator

Swami Nomad 56%
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Interesting ponderings on grains, Peppy.  After a few years of being nearly grain free, I have begun eating millet again.  It makes me feel grounded.  So your timing is serendipitus.  As in GCG's mention of Southern Grits, I am cooking my millet on the soft side (I can't stand hard grainy millet) and serving it for breakfast with a soft egg and a couple of tsp. of tuna for flavoring.

Oh, listen to this seasoning of the common egg over easy.  Before flipping the egg, I sprinkle on cayenne pepper, tumeric and a little high quality sea salt.  Wow, what a fantastic egg, when placed on a bed of soft millet!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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gulfcoastguy
Wednesday, June 27, 2007, 6:05pm Report to Moderator Report to Moderator

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Okay Twisty, the mint was allready in the back yard when I bought the house. I guess spearminty type but that is just a guess, worked fine with yogurt and garlic as a goat marinade anyway. Mint is invasive like kudzu and spreads. Several years ago I planted a little 1 inch square pot from Lowes of chocolate mint at my folks house in with the asparagus . Within a year it had spread to 3 feet by 3 feet, real hard to kill . You might want to use metal flower bed edging to contain it.

Victoria try cumin with the eggs and millet, fantastic and very good for you.
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Peppermint Twist
Wednesday, June 27, 2007, 6:08pm Report to Moderator Report to Moderator

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Quoted from outdoordrea
Way to go, PT! I told ya it was easy peasy.

Oh yeah, I meant to say in my original post:  A big thanks to Drea, for saying just substitute the quinoa for the bulgar, same exact amount!  ...Not that I had a recipe anyway, I just went by, okay, I know this goes in and this goes in and that goes in...*lol*, see that is the kind of "cook" I am:  scary!

Quoted from Ron-O-Non/BTD Conference Attendee w/Most Photogenic Smile, 2007
Peppermint, You really are bursting with energy... It's a good thing.

That's only my "internet personality", i.e., my TRUE SELF *lol*!  IRL (in real life), I'm pretty much as dull as dull can be.  We're talking lackluster dullness here.  But I come alive in cyberspace **!!!!
Quoted from Isa the Tomatilla
here are the suppaa bio (organic) amaranth poppcorns

Well, Miss Tomatilla, the site you linked for your "amaranth-pops" brought down my whole browser, but from what I could gleen in those last horrifying moments of cyberfrozenness, it is a product that is only available outside of the US of A, as the site seemed to be in German, for the two or three seconds that I had a chance to eyeball it.  So, enjoy your amaranth pops, I think we can't get 'em here in Bush Central.
Quoted Text
Interesting ponderings on grains, Peppy.  After a few years of being nearly grain free, I have begun eating millet again.  It makes me feel grounded.  So your timing is serendipitus.  As in GCG's mention of Southern Grits, I am cooking my millet on the soft side (I can't stand hard grainy millet) and serving it for breakfast with a soft egg and a couple of tsp. of tuna for flavoring.

Oh, listen to this seasoning of the common egg over easy.  Before flipping the egg, I sprinkle on cayenne pepper, tumeric and a little high quality sea salt.  Wow, what a fantastic egg, when placed on a bed of soft millet!

Zowie, that sounds good, Victoria!  I would use quinoa instead of millet, as, being an O, I think it is a tad more O-friendly (although I do great with that millet-flax bread I talk about, but quinoa is not a true grain, so all the better for this O nonster).

gcg mentioned the southern thing (or should I say "thaaaang" *tee hee...I lovingly kid the southerners*) of grits with cheese.  Well, I think a lovely bed of quinoa with an egg and a ton of ghee and sea salt wouldn't go amiss of a fine a.m.!!!!!!!!!!!!!!!!!!!!!!

Oh, tra la.  I love this frickin' diet!!!!!!!!!!!!!!!!!!!!!!!  btw, I am going to post at some point in the near future about a comment my big boss (as in, my boss' boss) made to me today about my diet that offended me but, more than that, got my righteous indignation dander up because she soooooooooooooooooo didn't get it and missed the point AND didn't know what she was on about, and I think the whole thing is important, so expect a lengthy post at some point regarding people not understanding the true point of following a diet (hint:  HEALTH) or anything else for that matter.  Why are the bulk of humans so thick?  Man, I have to explain everything to them.  Even then, they don't get it.  I throw up my hands, that's what I do.  *Waving white flag*  You guys here on BTD Central are the only ones who get anything, so I shall save my pearls for casting in front of you instead of wasting my time with trying to get through to swine.

Hrrrmph.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist
Wednesday, June 27, 2007, 6:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from gulfcoastguy
Okay Twisty, the mint was allready in the back yard when I bought the house. I guess spearminty type but that is just a guess, worked fine with yogurt and garlic as a goat marinade anyway. Mint is invasive like kudzu and spreads. Several years ago I planted a little 1 inch square pot from Lowes of chocolate mint at my folks house in with the asparagus . Within a year it had spread to 3 feet by 3 feet, real hard to kill . You might want to use metal flower bed edging to contain it.

Veeeeeery interesting...thanks for the 411!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Drea
Wednesday, June 27, 2007, 6:12pm Report to Moderator Report to Moderator

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Quoted from Edna
Not that I had a recipe anyway, I just went by, okay, I know this goes in and this goes in and that goes in...*lol*, see that is the kind of "cook" I am:  scary!


I do the same thing! (except when baking)...and I consider myself a good cook. It's all about perspective.




It is not my responsibility to convince anyone of anything.

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Peppermint Twist
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Kyosha Nim
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Update:  Another positive I'm finding about this quinoa stuff is that it is VERY, very filling.  Unlike with other "grains", I can't seem to even force myself to overeat this stuff.  And once I eat some, I'm good to go for two or three days without eating again *lol*.

I'm all about quinoa now.

Tidbit:  It is pronounced "KEEN-wah".  I thought it was "kee-NOH-ah"  But no.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist
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Kyosha Nim
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Okay, read the following link first, then proceed with rest of post:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?,b=GC,v=display,m=1118646096,s=105,highlight=#num105

So, from now on, any TI shindig, I am making something ***I*** can eat or nothing at all.  No more bringing in something I bought at Publix bakery that I think THEY would like.  It is all about me now *lol*.  And if they can't wrap their heads around some dish I make (I got some of that, big time, today), then too dang bad for them.  Their loss.  Enjoy your sugar, bleached wheat flour, corn syrup, Nutrasweet, and transfat.  I shall be dining on pure, high-quality, blood-type-friendly fare.

Lovin' it.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Joy
Tuesday, July 3, 2007, 6:59pm Report to Moderator Report to Moderator

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Thanks P.T. for this thread about quinoa as a substitute in tabouleh.  I just posted that I want to try making this soon.  

I suppose a lot of dishes can be made with quinoa as a base.


Joy
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Peppermint Twist
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Quoted from Joy
Thanks P.T. for this thread about quinoa as a substitute in tabouleh.  I just posted that I want to try making this soon.  

I suppose a lot of dishes can be made with quinoa as a base.  Joy

Exactly, that has me very excited, as a non with severely limited grain choices.  Quinoa is SO versatile!  And it isn't really a grain!

And what I'm finding I am SO grateful about and loving is that, unlike other grains that trigger me to crave more and more grains and/or refined carbs, quinoa...DOESN'T!  In fact, I find it very filling, as in satiating.  In fact, it is a little disconcerting to be so sated by a "grain".  I didn't trust it today, as I said in the other thread (on nutritional yeast, where your other post is), and so I ended up eating like the one avoid meat in the universe for O's *lol*, which happened to seem like the best protein choice at the time.  Yet had I trusted how I FELT, I would have realized...wait a minute, between the quinoa in the tabouleh and the nutritional yeast, I really got enough protein...with no meat!!!  Couldn't live on that every day, but it is nice to know there is a vegetarian meal out there that can quell the O beast *lol*!!!  Quinoa is amazing.  Very high in protein for a "grain".

I'm in awe of the stuff.

btw, a lovely woman here at work who is from Peru, had such a different initial 'tude towards my tabouleh than the Diet Cool Whip set, who were like, gawking and had a "omg, what IS it?" 'tude.  In contrast, she strolled over at one point and, when she saw my dish, said "Oh, quinoa!"  I said, omg, you've HEARD of quinoa!  How did you know that was quinoa and not bulgar?!!!!!!!" (I had just told her it was tabouleh, so I thought even if she knew what tabouleh was, surely she'd think it was bulgar wheat--even that would be above the baseline level of knowledge of your average TI-goer!!)  She non-chalently said, sort of chuckling at how incredulous I was that she recognized quinoa right off the bat, "I'm from Peru, I know quinoa."

Yay, someone who thought my dish was "normal"!!!  


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Edna  -  Tuesday, July 3, 2007, 7:17pm
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Peppermint Twist
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Kyosha Nim
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Okay, people, I made another quinoa creation last night.  I made fresh basil pesto sauce (fresh basil, olive oil, lemon juice...didn't have any garlic or pine nuts, walnuts or anything, so I just used the basil, oil, and lemon).  I also added more olive oil and lemon juice once I mixed it because it didn't seem like nearly enough pesto was made from the little thing of basil I bought (I've decided I have GOT to get me some basil plants and start growing my own, period and the end!).  I was going to sautee some diced purple onion and add that, but for various and sundry reasons, I didn't end up cooking the onion.  Garlic would have been excellent added to the non-existent onion sautee, too.  ANYWAY, I DID put in nutritional yeast.

So, now I have a big vat of delicious lemon-pesto quinoa in the fridge to eat in any dish I would normally put some sort of contraindicated refined grain or other refined carb (chip!).

I'm so psyched about this stuff it isn't even funny, people.  I feel totally different after eating it than I do after eating ANY other grain.  Sated.  And I stay that way.  WEIRD!  Good weird!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Sa Bon Nim
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sounds delicious and like you found yourself a winner carb!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Kyosha Nim
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I'm totally taken with the stuff.  It has no gluten, no anti-O lectin, is the only grain that contains complete protein, is not even really a grain (which explains how grand it is), is low on the glycemic index, does not trigger cravings or binge eating, is very satisfying, is very quick and easy to prepare, is inexpensive, and is incredibly versatile.  What's not to LOVE?!

Quinoa forever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Edna  -  Monday, July 9, 2007, 5:30pm
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Kyosha Nim
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Oh, and the brand I buy ("Ancient Harvest" or something akin to that) has another variety called "Red Inca", which is a deep red version of quinoa.  Haven't tried it yet, as it is more expensive, but you know one day I will!  It sure is puuuuurty!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Monday, July 9, 2007, 5:33pm Report to Moderator Report to Moderator

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Kyosha Nim
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as I said in another thread...I wrecked it. guess I better try it stovetop...(I tried my rice cooker...too mushy)
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Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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Jayney, I deprived myself of quinoa for years because I tried cooking it once in the microwave and erroneously concluded that it must be the most impossible stuff in the world to cook.  Wrong, it just is impossible in the microwave.  And apparently the way you tried to do it, in your rice cooker, too.  By contrast, it is so ridiculously easy to cook on the stovetop.  All you do is:

1.  Pour the quinoa into a saucepan.

2.  Add twice as much water as you have quinoa (no need to measure, approximate eyeballing is fine).

3.  Cover and heat to a boil.

4.  Once boiling, reduce to a low simmer until all water is absorbed (about 10 minutes, tops).

DONE!  Whole process takes 10 tr 20 minutes, seriously.  Ba-da-bing, ba-da-quinoa!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Edna  -  Monday, July 9, 2007, 5:41pm
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BTD Forums    Lifestyle    Nonnie Clubhouse  ›  Pretend the following is in all-caps:  quinoa!!!!!

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