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BTD Forums  /  Cook Right 4 Your Type  /  Cooking with Quinoa
Posted by: Canadj, Wednesday, December 21, 2011, 6:13am
I find it difficult to make it tasty.  It's always bland, like licking the floor. :P

I am wondering what spices/herbs do other ppl use to make it taste fun.
Posted by: Lola, Wednesday, December 21, 2011, 6:15am; Reply: 1
turmeric, paprika, sea salt

ghee and sea salt work for me, but to each their own
Posted by: ABJoe, Wednesday, December 21, 2011, 6:20am; Reply: 2
I like to cook it with vegetables, or cook it in vegetable or turkey broth.
Posted by: Canadj, Wednesday, December 21, 2011, 6:44am; Reply: 3
Yes turmeric would add lots of flavour.  The second time I cooked it, I used a bbq spice blend. :o Whoa that was hot.

Next time I'll try those others.
Posted by: zenphoenix, Wednesday, December 21, 2011, 8:33am; Reply: 4
cilantro, sea salt, lemon juice and cumin

i also eat it for breakfast with fruit, some nuts/seeds and some goats milk
Posted by: Wholefoodie, Wednesday, December 21, 2011, 12:47pm; Reply: 5
My favorite way to date has been with lots of sauteed onions and spinach. Before BTD I used to eat it for breakfast and fix it like oatmeal and that was good as well.
Posted by: krisaf, Wednesday, December 21, 2011, 3:19pm; Reply: 6
The first time I cooked it I added apple and cinnamon and it tasted very good.  When I went back to the left-over later on it had developed a bitterness. Has anyone else noticed that? I was wondering what I could do to avoid that other that eating the whole amt at each serving!
Posted by: BTypeAUS, Thursday, December 22, 2011, 6:11am; Reply: 7
I'm assuming it absorbs what it's cooked in like lentils? So I would add turmeric sea salt and coconut oil ...I haven't cooked quinoa yet but I really need to give it a go, sounds like a great grain.
Posted by: logan, Thursday, December 22, 2011, 2:12pm; Reply: 8
I add a dried bay leaf to quinoa and brown rice.  It would go well with most of the spices already mentioned and just adds another layer of flavour. Just remove the bay leaf before serving.
Posted by: Munchkin76, Thursday, December 22, 2011, 8:12pm; Reply: 9
I'm making a Moroccan lamb tangine for dinner tonight and have decided to make quinoa 'cous cous' to go with it.

I soaked the quinoa in filtered water and a little squeeze of lemon juice for about 30 mins, this I drained and rinsed.  I then heated a little olive oil, sea salt and granulated garlic in a saucepan and sautéed the quinoa for a minute or two to dry it out and make it smell toasty. I then added 1.5 times the water to quinoa and brought it up to the boil, covered it with a tight fitting lid wrapped in a tea towel and put on a low heat for 15 mins, then off the heat altogether for another 10 mins (no peaking under the lid) - this is the same way I cook rice usually.  Once it's done I plan to sprinkle in some fresh lemon juice, and a sprinkling of freshly chopped parsley and lemon thyme.  I'll fluff it up and serve it with the tangine.

I think this will be great, but I'll let you know how it goes.

Andy  :P
Posted by: ruthiegirl, Thursday, December 22, 2011, 8:18pm; Reply: 10
Mix uncooked quinoa (or rice) with olive oil, salt, turmeric, garlic powder, onion powder, and parsley flakes. Stir well. Then add hot water and cook.

Sometimes I sautee finely chopped carrots and onions, then add uncooked lentils and quinoa and toast for a few minutes, then add the water and cook for a yummy pilaf.

In warmer weather, I've used cold cooked quinoa as a  base to make taboule, a cold grain salad that's traditonally made with wheat. I haven't done it in a while so I can't remember what spices I used for that.
Posted by: Louise, Thursday, December 22, 2011, 8:23pm; Reply: 11
wow! this is a great post and has given me all kinds of new tasty ideas to try. To date I have only gone the super easy route and put the quinoa in my rice cooker with garlic salt, then added peas at the end. Thanks for all the addtional ideas!
Posted by: Canadj, Thursday, December 22, 2011, 9:00pm; Reply: 12
These are great tips.  I'll try the turmeric, bay leaf, and the lemon juice next time.  Usually I just have salt and pepper in some broth, but that's boring.
Posted by: Munchkin76, Thursday, December 22, 2011, 10:34pm; Reply: 13
Quoted from Munchkin76
I'm making a Moroccan lamb tangine for dinner tonight and have decided to make quinoa 'cous cous' to go with it.

I soaked the quinoa in filtered water and a little squeeze of lemon juice for about 30 mins, this I drained and rinsed.  I then heated a little olive oil, sea salt and granulated garlic in a saucepan and sautéed the quinoa for a minute or two to dry it out and make it smell toasty. I then added 1.5 times the water to quinoa and brought it up to the boil, covered it with a tight fitting lid wrapped in a tea towel and put on a low heat for 15 mins, then off the heat altogether for another 10 mins (no peaking under the lid) - this is the same way I cook rice usually.  Once it's done I plan to sprinkle in some fresh lemon juice, and a sprinkling of freshly chopped parsley and lemon thyme.  I'll fluff it up and serve it with the tangine.

I think this will be great, but I'll let you know how it goes.

Andy  :P


Okay, so the 'cous cous' was a great success and worked really well with a tangine dish!!  Yummilicious - both recipes are going straight into the permanent recipe book!

Andy
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