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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 theppk.com 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. http://www.chowhound.com/topics/49608... 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! http://www.bobsredmill.com/recipe/ing...

                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.

              2. use it in anything you'd make with bulgur or couscous. it's perfect for tabbouleh, pilaf, moroccan dishes, cold salads...

                1. This recipe works really well, and I find if you boil it for 10 min and then steam it for 10 min, you get much better results then just boiling it.

                  quinoa and black bean salad

                  1 Reply
                  1. like many similar grains (bulgur, etc.) a quick toasting/browning in a hot pan for about a minute, followed by whatever steaming you do, gives it a nice little toasty finish. be sure not to overcook, as it sorta falls apart and you lose all the wondrous texture.

                    1. Quinoa really needs a little bit of attention to make it tasty but is well worth the effort. I played around with a little while ago and this final result was definitely fabulous.


                      Ignore the photo - tastes way better than that!

                      1. Anyone have suggestions on where to buy quinoa? I hunted for it in a couple of regular grocery stores in the DC area (Harris Teeter, Giant) and couldn't find it. Not sure if I overlooked it, or if I should be trying a more specialty-type spot?

                        5 Replies
                        1. re: humblegourmand

                          i'm surprised harris teeter didn't have it - you may have overlooked it. ask someone the next time you're there. you can also buy small boxes of quinoa at trader joe's. look for it near the rice and other packaged grains.

                          1. re: goodhealthgourmet

                            The 3 people behind the customer service desk at Harris Teeter had never heard of it, but I think I was just unlucky. :) Will definitely try again, or head to Trader Joe's for the sure thing.

                            Thanks for the tip!

                            1. re: humblegourmand

                              Just a thought, but I was mispronouncing quinoa for quite sometime. It’s pronounced KEEN-wah, so maybe it’s a communication issue.

                            1. re: lgss

                              WFM also carries the boxed "ancient harvest" quinoa...many of the stores don't even have bulk sections anymore for sanitary reasons.

                          2. I like to add it to my chicken or tuna salad.

                            2 Replies
                            1. re: ipsedixit

                              do you mean the standard chicken or tuna and mayo based salads? Can you elaborate on this?

                              1. re: egbluesuede

                                I'm not a mayo fan.

                                I usu. make tuna or chicken salad with some EVOO, dijon mustard, some lemon juice and salt and pepper. I add the quinoa to it when I have it on hand.

                            2. I am on a big quinoa kick myself. It is such a high source of protien. It really leaves you full and satisfied. Great for lunch.

                              I rinse it, then cook it pilaf style. I saute a small onion and garlic in olive oil. I stir in the quinoa, and water/stock. Sometimes I will add additions. Feta/kalamatas/preserved lemon was very good...


                              1 Reply
                              1. re: Becca Porter

                                I just did a similar quinoa with kalamatas, oven roasted grape tomatos, toasted pine nuts and fresh herbs. It was great and it's a wonderful leftover.

                              2. Our maid in Bolivia used to make a great quinoa dish layering quinoa, sliced hard boiled egg, cheese, onion, tomato sauce and bake. I taught her to make a Philadelphia cheese steak sandwich with baggette and beef tenderloin. Seems kinda dumb now, but they sure were tasty.

                                4 Replies
                                1. re: Passadumkeg

                                  Passadumkeg, one of my favorite recipes right now is the quinoa "bake" (or casserole or hotdish) that I mention upthread here http://www.chowhound.com/topics/50699... so, now I am very intrigued by this Bolivian recipe of yours (I actually have a fondness for Bolivia cuisine in general--if you've got a great saltena recipe, I would love to hear about it!),

                                  You wouldn't happen to have a recipe for that quinoa layering dish, would you? If not, I'll just wing it...


                                  1. re: The Dairy Queen

                                    I tried to respond earlier, but the site was down. What's a nice mid-western girl like you doing w/ Bolivian food. Yes, I have a recipe for saltenas. I'll try to find it, but it will take a while, we're leaving next week to visit our son in Costa Rica. There's a Bolivian Restaurant in NYC that we hit when we visit my mom in NJ. We buy dozens of saltenas, freeze them at mom's and bring them back to Maine in a cooler and throw them in the freezer. They are so time consuming to make. I bought charque in Austin last mo., visiting our daughter, whom we adopted 17 yrs. ago in Santa Cruz while living there, to make majadito, the rice dish.

                                    1. re: Passadumkeg

                                      We Midwesterners are portable! While we do have a couple of South American restaurants in the Twin Cities, none of them are Bolivian, alas. I, too, have a place I go in NYC for saltenas when I'm there, too! But, I never remember the name of it; I always have to ask my New Yorker friends to help me track it down. Maybe I should do as you do and bring a cooler next time...

                                      I look forward to seeing your recipe when you find it and have a chance to post it. Safe travels to Costa Rica!


                                      1. re: The Dairy Queen

                                        Just about to go to an AFS international pot luck (hot dish) at my high school. We go to Mi Bolivia in Sunnyside, Queens, 45th Ave & 44th St.?
                                        What is the definatino of Ufta?
                                        On 18th of May I'll be doing a Norwegian Indep. Day radio show at 6 pm and tomorrow at 11 am a Latin music radio show at www.weru.orgl
                                        Ha det bra,
                                        Hasta luego

                                2. I made some stuffed zucchini using quinoa a week or two ago. we eat it regularly with a bunch of grilled or sauteed veggies on top, or as a side with fish (instead of pasta or rice)