Quinoa, what are you supposed to do with it?
- PeterL Apr 9, 2009 01:44 PM
I cooked some and added it to my oatmeal. It dosen't taste good at all. Are you supposed to do anything to it besides cooking it in water or chicken stock?
You may not have rinsed it enough to get rid of the bitter saponins. Here's a discussion on rinsing and cooking.
Use it like a grain -- as a salad base, in stuffed cabbage, in soups, as a side with butter and herbs. Although, it's not really a grain, is it? I think it's a seed.
Mmm, I love quinoa. I think of it like whole-grain caviar.
I agree on the washing. Rinse, rinse, rinse!
A favorite dish I made was a quinoa-grapefruit salad. Let me see if I can remember... Cooked quinoa, segmented ruby red grapefruit, chopped dried apricot, diced candied ginger, toasted hazelnut, sprouted lentils, macadamia nut oil, pepper, an herbal salt blend with lavender.... I think that was it.... I can't remember. I only remember it being SO delicious!!
Also, made a petite pea and toasted almond pilaf once. Use stock.
Made quinoa and diced veg. patties once. Just mix with an egg. They get toasty crisp and golden, its pretty nice.
I imagine it'd make good use for tabouleh. Aha! My dinner idea for tonight!
nemo, yes it is a seed. Offering protein, fiber, and amino acids among many other vitamins and minerals.
I like ediecooks' idea. Yummy!
i have recently been using it in place of rice. very nutty and delicious, and very high in protein! cooking it in stock instead of water adds wonderful flavor.
How did you cook it? When first trying to make it, I read two methods--rice style, by adding just a little water and cooking until that was all absorbed, and pasta style, where you dump it into a big pot of water and then drain it when it's done. I like it WAY better when made the pasta way. It comes out much fluffier, whereas with the other method it was kind of gummy. Just a thought. I find it to be delicious with anything you might put it in a cold bulghur wheat or couscous salad. I like olive oil, parsley, chopped tomotoes, feta and pine nuts for example. I've never had it in a sweet or breakfast style preparation, but I could see it working.
I've been doing a lot with quinoa recently. I made a nice pilaf once with sauteed vegies, raisins, almonds. I just bought the red inca yesterday and after it cooked mixed with sauteed mushrooms and red onions and then made calzones with shredded motz cheese. I've been wanting to do a quinoa stuffed portobello, or stuffed pepper or stuffed zuchinni - next! I love it as a cold salad, mixed with whatever with a lemon/lime citrus dressing.
I'm also going to sprouts some - but after I eat all the alfalfa ones - bet they'll be great in a sandwich.