Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 28, 2008 08:14 AM

Help me like Quinoa

just cooked up some for the first time, it tastes like bland grit. Even with some salt. Any suggestions? I keep hearing how healthy it is but ......

  1. Click to Upload a photo (10 MB limit)
    1. The only success I've had was to add lots of pesto. Subtle spicing, adding lemon zest, etc were insufficient.

      1. Hmm.. I've made it a few times since starting a gluten-free diet and have really liked it. I enjoy the texture, but then I had to experiment with the cooking time to get it right. I make it real simple by throwing in a cinnamon stick or two in with the cooking water and then adding chopped pecans and dried cranberries to the cooked quinoa. It's simple, but to me not bland. Then again, I don't like strong flavors in the morning. I eat this for breakfast most days as a substitute for cereal or oatmeal. If you like things sweet, a touch of honey would probably be pleasing.

        Not sure how I would prepare quinoa as a side with dinner or lunch. I think following a favored couscous recipe would be be a good place to start.

        1. Hi,

          I am making my new year's resolution to get more whole grains into my diet. I bought some various kinds from Bob's Red Mill. While looking through their website, I found my way to the website for the chef who writes all the recipes that go on the back of their packages. Her name is Lorna Sass. I bought her newest cookbook, called "Whole Grains , Every Day, Every Way." It's a great book, because it goes into great detail about all the different whole grains, and how best to cook each one.

          The other nice thing about her recipes, is that for each one, she gives advice on making substitutions of ingredients. For example, if the main ingredient in a recipe is bulghur wheat, she might say to substitute wheat berries and increase the broth by 1 cup and cooking time by 20 minutes. So, if you decide you don't like Quinoa, but like the recipe itself, you could substitute another grain.

          So far, I've made three recipes from the book, and all were delicious. One of the ones I made was her Quinoa Salad with Tempeh Adobo Nuggets and Lime-Shoyu Vinaigrette. It's one of the sample recipes on her website, so you can check it out for yourself before you commit to buying the book (that's what I did, actually). She also has another Quinoa recipe on the website, for a Amaranth, Quinoa, and Corn Chowder, which looks good too.

          FYI, if you decide to order the cookbook, it's also available on Amazon. The ones through her website are signed, and a bit more expensive.

          1. What are reasons to buy it? To cut fat is my answer and to eat less AP flour increase fiber. So for a pretty basic way to make it, I first thought about using it in a salad. The same way I would use orzo or rice. Room temperature.

            I just bought, some it looks like a nice grain but something on the package read that should be rinsed well or it will taste "soapy".... Another recipe on the internet claims you can grind it and make a "flour" out of it for baking. hmmm.