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Looking for a recipe to salvage over-cooked quinoa

froddard Jul 27, 2008 07:43 AM

I kinda feel like an idiot.
Yesterday night I cooked up 3 cups of quinoa to make a salad and it came out really mushy. Too much water, I guess. It didn't seem too bad at first - I figured I could still use it and so I proceeded to add tomatoes, olive oil, garlic, basil, and balsamic vinegar for the salad. Unfortunately, the oil and vinegar took the already soggy quinoa and made it into a gloppy, gluey, oatmeal like mess.

Needless to say, I'm going to start over with the salad because I still need to bring something to a picnic today, but here's where I need your help - What can I do with the gloppy batch that still tastes really good? I was thinking about finding a savoury quickbread recipe that could incorporate this stuff - I've made bread with cooked oatmeal before that was really tasty. Or maybe some kind of pancake?

Anybody have any ideas? My frugal genes can't allow me to throw it out, and I'm going to still eat it one way or another!

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  1. s
    Saddleoflamb RE: froddard Jul 27, 2008 08:01 AM

    Its like sawing a board......you cut to much you can't fix it.....at least I don't think you can salvage/redeem it......and I would hesitate to continue wasting other ingredients in the attempt....especially considering the cost of the quinoa.......being frugal is fine , but sometimes you have to cut your losses...although possibly someone else might have some inspiration ....good luck.

    1. Sam Fujisaka RE: froddard Jul 27, 2008 08:15 AM

      Maybe in cornbread?

      1 Reply
      1. re: Sam Fujisaka
        froddard RE: Sam Fujisaka Jul 27, 2008 09:12 AM

        Cornbread sounds interesting. I've seen some recipes that use creamed corn - do you thing a straight swap would work?

      2. thew RE: froddard Jul 27, 2008 09:33 AM

        i would figure aout a way to use it in a soup

        those ingredient, plus chicken stock, plus some veggies or something along those lines

        1. c
          cimui RE: froddard Jul 28, 2008 08:14 AM

          I 'overcook' quinoa on purpose for consumption as a breakfast porridge. Add a little bit of milk, honey, butter and a smidgen of vanilla. It's a good, higher-protein alternative to oatmeal.

          Along the same lines, you could also try making a quinoa custard or pudding: http://www.recipezaar.com/137505

          2 Replies
          1. re: cimui
            tmso RE: cimui Jul 30, 2008 02:31 AM

            I was going to post wondering if you could use quinoa to make something similar to congee. I guess so :-)

            1. re: tmso
              cimui RE: tmso Jul 30, 2008 05:00 AM

              that's a lot like thew's idea, actually: like soup, but much thicker. you won't have as 'mushy' a consistency as congee or oatmeal since the starch content of quinoa is lower. but i'm sure you could do a savory porridge of some sort. could be good!

          2. o
            okaygo RE: froddard Jul 29, 2008 12:32 PM

            mix in an egg or two and make pan-fried quinoa cakes! top with tomato sauce or some sort of ragu or just serve them as a side dish. delicious.

            2 Replies
            1. re: okaygo
              cimui RE: okaygo Jul 30, 2008 05:02 AM

              sounds like good eats, okaygo. is egg your only binder? i'm wondering if it's hard to get the quinoa to stick together.

              1. re: cimui
                okaygo RE: cimui Jul 30, 2008 07:23 AM

                I've never had a problem just using egg as the binder. The cakes can be a little fragile, but that's fine for me. I'm sure a little flour would help to help keep it all together, especially if the moisture content is high in the quinoa

            2. t
              thejulia RE: froddard Jul 29, 2008 05:34 PM

              i actually prefer my quinoa this way. i'm grate my csa zucchinis and onions into the quinoa, which gives off tons of water. i could salt and strain to get the traditional individual grains and fluffy texture, but it's too much of a pain. it's a bit of a quinoa risotto, esp when cooked in broth. add chopped cherry tomatoes and feta or mozza cheese/avocado/greek yogurt, parsley/basil: wow, yum! totally different texture, but very flavorful and filling. i've also just dumped quinoa in broth with veggies.

              1. f
                froddard RE: froddard Jul 30, 2008 06:28 PM

                These are all great ideas!
                Tonight I tried making the pan-fried quinoa cakes, as per okaygo's suggestion. Yum!
                I used about two cups of the quinoa glop, two eggs and about two tablespoons of flour. And I also added some grated parm and browned onions. They fried up quite nicely and were a lovely accompaniment to my fresh green bean soup.

                I also like thejulia's suggestion.... I have a few zucchini from my CSA that I also need to use up. I was also thinking of using some of it in venison meatloaf as a filler.

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