I've been making batches of quinoa with various stuff mixed in, usually including this fabulous basil pesto sauce that my HFS cafe now makes and sells in the store.   I usually use quinoa, pesto, lemon juice, and sea salt, and to that basic mixture I might add some other things to jazz it up, depending on the batch.  The HFS has this smoked salmon and cream cheese spread (I know, that's an avoid for me but it is just TOO good to heed that advice!) and sometimes I mix some of that in.  I also sometimes add a fresh, chunky tomato marinara or whatever.  ANYWAY, I keep the quinoa mixture in the fridge and then if I need a quick meal, I can add some mixed baby lettuce and whatever protein source (a.k.a., MEAT--yay!) I have around and it is delicious!

Unlike with other grains, I am not tempted to overeat the quinoa.  It is delicious and very filling and satisfying.  Quinoa is the only grain that has the complete amino acid profile to form a "complete protein".  Maybe that is why it is satisfying and not cravings-producing, although it is true that I add protein to it, which helps and I feel is a must with any grain for an O nonnie if you want to ensure that you "counter" those grainy carbs and head any potential carb cravings/blood sugar unsteadiness off at the pass.

Another thing I'm into is millet-flax bread.  I do NOT crave this bread like I do with other bread when I have it in the house.  If I make, for example, a nice roast beef sandwich, that is the only time I'll think of that bread.  I don't think, hmmmm, maybe I should toast up about five zillion pieces, douse 'em in fat and salt and eat 'em!

Grain-free is probably the ideal for nonnies, especially O nonnies.  However, even though I'm trying to focus on vegetables and fruit, I find that having these two grains--quinoa and millet--to round things out really helps.  They adds variety and convenience, all important in the sustainability of any diet.

If you haven't explored/experimented yet with quinoa, do give it a whirl.  It is so easy and fast to cook and you can make an endless variety of both savory and sweet dishes with it.  My various and sundry quinoa-pesto mixtures come out tasting like the most amazing tabouleh-type, or pasta-pesto type mixtures you've ever had.  Quinoa reminds me more of bulgar wheat (as in tabouleh) than it does couscous.  Couscous can tend to be rather dry whereas I find that quinoa is "just right" in terms of moisture-content.  I'm totally enthralled with the stuff.  And as for millet, I've never worked with it from scratch, but the Sami's Millet-Flax bread is an O-nonnie diet savior, as it enables us to enjoy the underrated yet so convenient, quick and portable SANDWICH!

The only grains I've been eating are the aforementioned quinoa and millet, although if for some reason I were out to eat or in another social situation, I might have rice.  But as far as household grain choices, as far as O nonnie BTD grains, my vote goes to quinoa (number one with a bullet--wu HUUU!) and, for sandwiches, millet.

Two things worth trying, especially the easy, quick, versatile quinoa!

P.S.  With the quinoa, imagine anything you could do with pasta, and try it with the quinoa!  For example, I have discussed my fave, various incarnations of quinoa w/pesto, lemon juice and sea salt, right?  (Oh, forgot to say that nutritional yeast is DA BOMB with that, truly da bomb!!!!!!!)  Well, I think my next thing in the "If this batch of quinoa were a pasta recipe, which one would it be?" line of experimentation is going to be to cook up a batch of grassfed ground beef and marinara sauce and add that to some quinoa.

But quinoa is so versatile that please don't just think it is a pasta substitute!  It is also an oatmeal substitute, so you could make (and this is GREAT for O kids) quinoa with raisins, a little agave nectar and almond milk and you are off to the breakfast cereal races!!!

There is just so much you can do with this stuff.  I love it!!!!  The brand I buy comes with a little recipe pamphlet in each box, but I haven't even turned to that yet!

There is a lovely Peruvian woman who is a co-worker of mine here at work.  When I brought in my first attempt at quinoa experimentation, a quinoa tabouleh which most in the Temptation Island Cool Whip and Bleached Flour cult shunned (in fairness, it was too liquidy because I didn't realize that quinoa doesn't absorb as much moisture as bulgar wheat or couscous--but liquidy or not, it still tasted fabulous and had fabulous, high-quality ingredients...just shows ta go ya:  don't cast your pearls before swine...today there was a TI party and I let Paul Newman do the baking, bringing in some "cinnamon Hermits" that got raves and that I myself never tried, of course, as they contain wheat, among other things), this dear Peruvian-American pup's eyes widened and she said "Oooooh, is that quinoa?!!"  Well, she was amazed that I knew about quinoa, which is actually Peruvian and something she is very familiar with.  It really made her homesick, I think.  Anyway, she started going into all these things you can do with it, so I'm going to get some recipes from her, too.  But truly, you cats should get into it.  It is like it was designed for nons:

1.  No gluten
2.  No harmful lectins
3.  Complete amino acid protein profile

A trifecta!

thanks for the ideas, PT! that millet-flax bread does sound good! I used to cook millet up to serve as a grain "back in the day".....its been a long time since I've had it, but it is quite good served under a nutbutter sauce with cayenne,etc. (a good one is tahini, thinned down with water, add some wheatfree tamari....) It is important to get the time and amount of water worked out as millet will not taste right if not....but hmmmm. Might try making it, tho' I dont think DH will go for it, too different.

Great Thread!   I too have been playing with quinoa and millet lately and like quinoa little better than millet.  I use both in savory dishes and as breakfast cereals.  They do not stop me up and go through beautifully.  I've been trying to cut back on meat somewhat and find these two "grains" very satisfying.

I've also been making bread out of Summers Sprouted Flours and the bread is satisfying allowing me sandwiches again and it doesn't stop me up and sails through just like vegetables.  I'm thrilled with these flours (expensive) but makes for baking again which I thot I had given up forever.

great source you found of sprouted flours!!
can you give us a basic recipe you use to make your bread?

Quoted from jayneeo

thanks for the ideas, PT! that millet-flax bread does sound good! I used to cook millet up to serve as a grain "back in the day".....its been a long time since I've had it, but it is quite good served under a nutbutter sauce with cayenne,etc. (a good one is tahini, thinned down with water, add some wheatfree tamari....)

May I just say before departing for months on end:  ummmmmmmm!  That sounds good!  I love, love, love tahini-type nutbutter sauces on grains.  That's a treat I haven't had in years!  Aaaaand:  something else to try with quinoa, as that might even outdo the millet.  Thanks for the idea!  After I do my grassfed beef-n-marinara quinoa, I will have to try a quinoa with a savory nutbutter sauce.  Um HMM!  I'm telling you, quinoa rules.

omg, gotta go.  

after eating millet I feel very .... so I  prefer to go for amaranth  & quinoa

I also love quinoa and millet !!
Yummi yum yum ...
I was wondering though since I usually soak them the night before cooking them ... what happens when making bread with these grains?
Do we just use them as is or is anybody still washing/soaking them beforehand ??
Thanks a bunch

for bread, you would need flour.......
you do not need to soak the flour first......
unless you are grinding your own grains into flour........
or grind your own sprouted grains into flour after dehydrating the sprouts.

or you've to cook the seeds before using them for breadmaking if not they stay hard been there...done that ....came out

PT, I'm really looking forward to your Peruvian workmate's recipes/tips for preparing quinoa. I love quinoa.

Isa, what are you doing up so early?

.....trapped .....just ready to go for work .......

Have a great day.

Debra

Quinoa is also great with blueberries, bananas and soaked macadamia nuts (or other compliant nuts).

Quoted from lola

for bread, you would need flour.......
you do not need to soak the flour first......
unless you are grinding your own grains into flour........
or grind your own sprouted grains into flour after dehydrating the sprouts.

Hi Lola  

Do u mean flour as in grinding millet and or quinoa and making it into flour ??
I'm a litle confused  

Do u have a recipe for millet/quinoa bread perhaps  ?? Gracias

Quoted from ISA-MANUELA

or you've to cook the seeds before using them for breadmaking if not they stay hard been there...done that ....came out

Really  
U cook the millet and/or quinoa and then add it to what to make bread ?? Merci ma cherie  

Recipe for 1 loaf of  sprouted grain bread...

1 cup warm water with ...
2TBS  sweetner...I like honey or agave nectar....
2 TBS oil... flax or olive
with 1 pkg yeast....soak 10 minutes

4 cups sprouted flour,  spelt , whole wheat or rye.

in large bowl.....add one cup flour to water mixture at a time, just 2 of the cups.  Whisk and stir at least 2 minutes.

heat oven on warm for only 1 1/2 minutes, turn it off....cover bowl with damp cloth and place in oven for 15 minutes.  It should rise and double in size.

take out the bread, beat down with wooden spoon and add 3rd cup flour.  Work in that flour until absorbed, then use the 4th cup to sprinkle on clean surface and turn out the dough.  Knead it adding more and more of 4th cup four until absorbed into dough.

Meanwhile, heat oven again at warm for only 1 1/2 minute, turn off.

shape dough into a loaf form and place in a greased loaf pan, uncovered and put in warm oven.  Watch for next 15 minutes and when dough rises above the rim of pan is about to go over, quickly turn oven to 375 and bake for about 30 to 35 minutes.  

de nada amie bibi ....yep sweety can't  do it autrement, car if so, your bread will have a harsh
crushing by-taste ....so better to get cooked material in the dough

yes I believe they do sell quinoa and millet flours, and all they are are ground whole or hulled grains.
do not have a recipe handy, but am sure there are a few sailing on
the wide wide web! lol
try out Joanne s sprouted flour source!
Joanne, thanks for the recipe!!

Quoted from eh

PT, I'm really looking forward to your Peruvian workmate's recipes/tips for preparing quinoa. I love quinoa.

After reading your post yesterday, I asked her if she could bring in a few of her recipes for me, and she said she would, so I'll post 'em when I get 'em... IF I can steal a few moments on line as I am now...things have gone from strange to stranger at work in that regard, but ANYWAY...stay tuned to this channel for authentic Peruvian recipes starring quinoa.  Ta!

thanks!

Thank-u ladies
Gracias senorita
Merci ma cherie
Grazie grazie  

Thank you, PT.
eh

Well, she still hasn't brought in any of her recipes and now there is some weird stuff going on in our department, tension-wise/dynamics-wise and so now I kinda sorta don't want to bug her about it.  I'll wait a week or so and then remind her.

Well, found out why I don't have the quinoa recipes yet:  the Peruvian-American co-worker who is going to bring them for me came up to me and apologized for not having them yet, explaining that she has to translate them from Spanish to English!  We're talking authentic here, peeps!  So, stay tuned to this channel...

Meanwhile, I found out something FAB to do with the Sami's millet & flax bread, which I previously had only used untoasted for sandwiches, what with not possessing a toaster anymore due to being an O nonnie (hence not really emphasizing bread *lol*) and all.  I cooked me up some eggs the other night, over easy.  Just felt like a comfort foody dinner, as all I've been having lately is veggies like salads, fruits and protein, and I felt like having some CARBIES, since we had our first cold front and it was a rainy evening and all.  So anyway, made the eggs, and then I broke up two pieces of the Sami's millet and flax (would have just prepared them whole, but my pot was too little *lol*, so it turned out even better this way!) into sort of stuffing-sized pieces, and sorta sauteed them in some olive oil, curry powder and sea salt until they were crispy and golden on the outside, but still just a tad soft on the inside.  Well:  O...M...G!  I don't know if it was that I was starved for carbs or WHAT but this was sooooooo good with the lovely over easy eggs.  I'm not usually a breakfast food person and then, the few times that I am, I want it for dinner *lol*, but this would be so great any time of day, especially for any O nonnies missing eggs and toast for breakfast.  I liked the pan-fried "toast" so much that I am going to try to make a Thanksgiving stuffing out of the Sami's millet and flax bread this year.  I'm thinking for the stuffing, instead of curry powder and sea salt, I'll use sage, sea salt, and put in onion, garlic, etc. with it.  And maybe a little turkey stock and/or cook it in the turkey drippings instead of olive oil (ummmmmm!).  This bread is just SO great when pan-fried, who knew?!!!  Any O non who misses toasted sandwiches such as a Reuben-type of affair could also try this pan-fried, seasoned millet and flax bread.  Great stuff!

Sami's millet and flax bread:  An O nonnie's dream come true!