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Apr 7, 2008 10:52 AM

Just discovered Quinoa!

I just discovered the wonder that is Quinoa. Anyone have any good recipes for it?

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  1. It's been ages since I've cooked it, but there have been some recent threads that might get you started:

      1. you can use it in fried rice recipes instead of rice, or grind it up as a morning hot cereal with a little butter and brown sugar/maple syrup. if you go to the forums at and search for quinoa, you'll find a wealth of amazingly good stuff.

        this one looks good too:

        I usually just make it in a rice cooker, super fast for dinner and WAY better for you than refined white rice, which is seriously lacking in fiber and calcium, both of which quinoa has in spades.

        2 Replies
        1. re: morphone

          Can you tell me how you make it in the rice cooker? I just got one of those, and am finding that if I don't know the exact proportions of water to grain, it makes excellent mush.

          1. re: Minnow

            I like it in the rice cooker, too. I don't really adjust the proportions for the rice cooker vs. stove-top; but, if I were to, I'd add a tad more water. Also, if I'm putting quinoa in a savory dish, I usually use stock instead of water. (Actually, I do that with most grains.)

            Here's a link to a basic quinoa recipe. Also, I still highly recommend the chipotle chicken Mexican style casserole recipe I mentioned in the very first post in that same thread. I kid you not, we fight over the leftovers at my house.


        2. I made quinoa with pesto, fennel and fava beans yesterday, and it worked out nicely as "bowl food". You can serve it as a pilaf as well.

          Boil half a cup quinoa for 15-20 minutes until soft; meanwhile shell a generous cup of frozen fava beans (give them a quick boil first); chop a large bulb of fennel (just treat it like an onion) and crush a clove of garlic. Saute fennel and garlic in olive oil for a couple of minutes, and grind up a pinch of fennel seeds and some dried basil in a mortar with a few grains of coarse salt. Add the herbs, fava beans and about a tablespoon of good pesto. Stir until the pesto coats everything, then add the quinoa and perhaps a little water, if things look too dry. Boil over medium heat until the fennel is just about done (a little bit of crunch is nice, so don't leave it for too long.) Season to taste with salt.

          I put in some cubes of frozen spinach as well, but it didn't add much, so leave that out.

          1. With black beans or as pilaf. We also use quinoa flour in muffins, cookies, bread, cornbread, etc since I'm gluten-free. In a pressure cooker quinoa takes only 1 minute at high pressure with natural pressure release!

            6 Replies
            1. re: lgss

              lgss--when you bake with Quinoa flour, do you have to add anything beside the flour to make it work like a wheat flour? I sometimes see GF baking has a few substitutions. or can I use it 1 : 1 as if it were all purpose wheat flour?

              I wonder as I have quinoa flour and have not found any recipes to bake with it. Thanks much!!

              1. re: SeaSide Tomato

                In her book "Supernatural Cooking", Heidi Swanson suggests combining quinoa flour with wheat flour for baking because, as you mention, quinoa has no gluten. She says that she recommends starting by substituting quinoa flour for "up to 25%" of the all-purpose flour in a recipe. On the other hand, in the only recipe in the book that uses quinoa flour, she calls for (among other things) 2 cups quinoa flour, 1 cup whole grain corn flour, and 1 1/2 cups white whole wheat flour. Go figure.

                In all but the "Quinoa bread for the bread machine recipe" Bob's calls for at least half--and often more-- quinoa flour in all the recipes that call for quinoa flour... I haven't tried these recipes, but they might be a good starting place if you have quinoa flour and no recipes!

                I've cooked with quinoa a lot, but never with quinoa flour, so please do report back if you try any of these as I'm very curious.


                1. re: The Dairy Queen

                  Thanks to you and lgss! I will report back when I've experimented!

                2. re: SeaSide Tomato

                  Yes, xanthan gum or guar gum, generally a tsp of xanthan gum with up to 3 cups of flour. I usually use at least 2 different kinds of flour from among the following: quinoa, buckwheat, brown rice, millet, amaranth, garbanzo. Buckwheat flour has a strong flavor so can overpower things like peanut butter.

                  1. re: lgss

                    lgss, do you really just use a teaspoon of gum regardless of the flour amount? i've found that even a few grams can make a difference in texture.

                    these are the traditional guidelines:
                    1 tsp. xanthan or guar gum per cup of flour for cakes
                    2 tsp. xanthan or guar gum per cup of flour for breads or pizza
                    1 tsp. or no xanthan or guar gum per cup of flour for most cookies

                    personally i find those aounts to be excessive...i generally use about half as much, but i also weigh the guar gum [i don't use xanthan] and measure it in grams.

                    1. re: goodhealthgourmet

                      I go with what the recipes call for, which in my experience is generally 1 tsp. My husband brought home a gluten-free gluten substitute from a business trip to Germany which we used until it was gone. I don't remember what it contained. It called for more than 1 tsp (in grams) but again I don't remember how much.