HOME > Chowhound > Home Cooking >
Feb 15, 2010 07:34 AM

Su-kinua (Quinua)

Hi Folks!

Has anyone here used or heard of quinua being used instead of rice?
The recipe linked to below is more kimbap than sushi, but I wonder if the nuttiness of the kinua would work well with a su? Quinua is delicious and is *much* healthier than white rice.
I'm going to experiment anyway, but ideas will be appreciated.


  1. Click to Upload a photo (10 MB limit)
  1. Hi Richard,

    I don't know what a "su" is, but I do know that you'll have to make some accommodation for quinoa's lack of stickiness in many sticky rice applications. It also has more of a flavor of its own. But if that doesn't matter, go for it! I think the red quinoa is particularly pretty.

    4 Replies
    1. re: Vetter

      This recipe uses some sort of 'vegan buttery spread' as a glue.

      1. re: Vetter

        i think richard was making a pun on Sushi... replacing quinoa for rice and suSHI becomes suQUINOA...

        1. re: Emme

          i think richard was referring to "su" the vinegar mixture "sushi-su" for making sushi rice

          1. re: Cynsa

            re-reading the OP, i believe we have a winner! you are correct, Cynsa!

      2. I use quinoa in place of rice quite a bit. As Vetter says, it doesn't have any stickiness but substitutes very well for fluffy rice applications. The other good rice substitute is coarse bulgur, which has somewhat less flavor than quinoa which is sometimes preferable.

        1. "Has anyone here used or heard of quinua being used instead of rice?"

          yes, ever since 2003 after my trip to Peru. i dislike rice, especially white rice [absolutely tasteless and contains almost no nutrient] so quinoa is just perfect. nutty and nutritious. lovely in soups.

          try amaranth too.

          1. I usually eat quinoa in place of rice, except in sushi-y recipes where the stickiness is needed, or in things like rice pudding. Yesterday I made veggie burgers where the recipe called for black beans and brown rice, but I replaced the brown rice with toasted quinoa that I cooked in water mixed with garam masala and lots of turmeric.

            5 Replies
            1. re: Jetgirly

              overcooking quinoa in too much water will make it sticky, good in applications where texture is secondary to cohesiveness, like this: http://culinspiration.wordpress.com/2...

              1. re: ChristinaMason

                I kind of like my quinoa sticky... good in veggie burgers or as a base for lots of stir fried veggies.

                1. re: cheesecake17

                  You should try amaranth; for the life of me I can't get it to be anything other than a sticky, gooey, congealed mess.

                  1. re: Jetgirly

                    Amaranth goes great brown rice, even better with brown basmati, especially pressure cooked. I use about a 4:1 BR to Am ratio.

                    For straight amaranth (or even the combo):

                    Use a big pot with a tight fitting lid. Get the liquid to a rolling boil. Pan toast the grains until pretty hot. (Cute little popped ones if too hot.)

                    Turn down the heat under the liquid. Slowly add the hot amaranth to the liquid - it should boil furiously at first. Cover and cook; don' t peak.

                    1. re: Jetgirly

                      Thanks! I'll buy some from the bulk section next time I'm in Fairway.

                      Does it have a strong or specific flavor?