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Quinoa (Keen-Wa) (1 Viewer)

Mister CIA

Mister CIA

Footballguy
GO!

I bought a couple of bags of Bob's Red Mill last year at a grocery store name-change sale and the one time I time I cooked a batch it was plain to a sucky fault. Today, while rooting around the pantry I discovered my remaining stash. Any suggestions for making this stuff tolerable? Not looking for a miracle. I've had much success adding a pinch of salt, a handful of raisins and a teaspoon of Smart Balance spread to steel cut oats. I'll try the same with quinoa, but maybe somebody can suggest something better.

Apologies in advance if I missed the official quinoa thread. And, I did give it the ol' Google effort first and discovered I'm averse to 10 ingredient recipes using whole grains.

 
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I cook it with vegetable or no-chicken chicken broth and add some veggies to it halfway through. Carrots, peas, green onions, brocolli, whatever you have. I also put some amaranth in there at the beginning sometimes. Veggie supergrains! It's great and the leftovers can be served cold on a salad or sandwich or reheated.

 
put equal parts quinoa & salted water in a bowl & heat in the microwave til water is absorbed.

chop some leeks, red onions & shiitake mushroom and place on one half of an 11x15 sheet of parchment paper. place a salted & peppered talapia filet on top of the vegetables. pour the quinoa on top of the filet & pack it down over it so it will help the talapia warm in an oven. fold the parchment paper over once & curl the edges so you have a handy little packet. then throw the package in the trash cuz quinoa sucks.

 
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'wikkidpissah said:
put equal parts quinoa & salted water in a bowl & heat in the microwave til water is absorbed.chop some leeks, red onions & shiitake mushroom and place on one half of an 11x15 sheet of parchment paper. place a salted & peppered talapia filet on top of the vegetables. pour the quinoa on top of the filet & pack it down over it so it will help the talapia warm in an oven. fold the parchment paper over once & curl the edges so you have a handy little packet. then throw the package in the trash cuz quinoa sucks.
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:D My wife made it for the first time last week and we (in-laws, myself & my oldest child) all enjoyed it. I don't think she did anything special to it. I liked it much better than cous-cous, which I despise.
 
'mad sweeney said:
I cook it with vegetable or no-chicken chicken broth and add some veggies to it halfway through. Carrots, peas, green onions, brocolli, whatever you have. I also put some amaranth in there at the beginning sometimes. Veggie supergrains! It's great and the leftovers can be served cold on a salad or sandwich or reheated.
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Ahhh, I've got some baby carrots and onion I planned to used for carrots Lyonnaise this week. Also have multiple cans of LeSeur peas from a long ago trip to Sam's Club. Thanks much for the jump start.
 
'wikkidpissah said:
put equal parts quinoa & salted water in a bowl & heat in the microwave til water is absorbed.chop some leeks, red onions & shiitake mushroom and place on one half of an 11x15 sheet of parchment paper. place a salted & peppered talapia filet on top of the vegetables. pour the quinoa on top of the filet & pack it down over it so it will help the talapia warm in an oven. fold the parchment paper over once & curl the edges so you have a handy little packet. then throw the package in the trash cuz quinoa sucks.
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Back in my Navy days .... nevermind.
 
'Mister CIA said:
GO!I bought a couple of bags of Bob's Red Mill last year at a grocery store name-change sale and the one time I time I cooked a batch it was plain to a sucky fault. Today, while rooting around the pantry I discovered my remaining stash. Any suggestions for making this stuff tolerable? Not looking for a miracle. I've had much success adding a pinch of salt, a handful of raisins and a teaspoon of Smart Balance spread to steel cut oats. I'll try the same with quinoa, but maybe somebody can suggest something better.Apologies in advance if I missed the official quinoa thread. And, I did give it the ol' Google effort first and discovered I'm averse to 10 ingredient recipes using whole grains.
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go ahead and make this the official quinoa thread.I made it once and it was bad. I like couscous, but the quinoa I made sucked.
 
My wife cooks it with broth and then adds red peppers and onions to it -- it's a great side dish that way to go with fish or chicken.

 
Whatever you do make sure you let it soak in water for a couple hours or rinse it under water for a few minutes to remove the bitter taste.

 
I soak it in water for 30min or so, then rinse. Cook it in chicken broth, ratio of 1 cup quinoa to 1.5 cups liquid, I bring the liquid to a boil, then put it on simmer until the liquid is absorbed, maybe 20min or so. Then a little salt (not too much, lots of sodium in chicken broth), some sumac (a middle eastern spice), a little lime juice, and feta cheese on top. Yummy, even our picky eating kids like it.

 
'themeanmachine said:
I soak it in water for 30min or so, then rinse. Cook it in chicken broth, ratio of 1 cup quinoa to 1.5 cups liquid, I bring the liquid to a boil, then put it on simmer until the liquid is absorbed, maybe 20min or so. Then a little salt (not too much, lots of sodium in chicken broth), some sumac (a middle eastern spice), a little lime juice, and feta cheese on top. Yummy, even our picky eating kids like it.
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I gather broth is the key. It's been a while but I recall boiling the stuff in water and then trying to heap on some flavor. Step 1 is to treat this stuff more like rice that oats.
 
'Mister CIA said:
'themeanmachine said:
I soak it in water for 30min or so, then rinse. Cook it in chicken broth, ratio of 1 cup quinoa to 1.5 cups liquid, I bring the liquid to a boil, then put it on simmer until the liquid is absorbed, maybe 20min or so. Then a little salt (not too much, lots of sodium in chicken broth), some sumac (a middle eastern spice), a little lime juice, and feta cheese on top. Yummy, even our picky eating kids like it.
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I gather broth is the key. It's been a while but I recall boiling the stuff in water and then trying to heap on some flavor. Step 1 is to treat this stuff more like rice that oats.
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I think chicken broth or stock is the way to go.
 
heres is a good breakfast i whip up.

about a 3/4 cup of quinoa

about half that in granola(vanilla almond)

any kind of fresh fruit mix

some vanilla soy milk

little bit of agave syrup

microwave 30 seconds or so.

yummy

i have a hard time eating healthy food but like this a lot, give it a try.

 
I sub it for rice in stuffed peppers. I also make it as side with chicken broth instead of water, then adding kalamata olives and roasted red peppers to it. I have never found it to be bitter.

 
we eat alot of it

one of my faves is greek pasta salad but use quinoa instead of pasta

buy a rotisserie chicken and dice it

add cooked quinoa

artichokes

sun drieds

lemon juice

feta

kalamatas

sweet peppers (marinated)

mix that #### up and chow

great summer meal or take for lunch

 
'Fennis said:
...

go ahead and make this the official quinoa thread.

I made it once and it was bad. I like couscous, but the quinoa I made sucked.
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It was the same for me. I had several dishes at restaurants with quinoa, and then my nutritionist recommended that I add this to my diet. Every way I cook it, it is plain awful. But there is some good ideas in this thread that I look forward to trying.
 
'Saints-Man said:
'Fennis said:
...

go ahead and make this the official quinoa thread.

I made it once and it was bad. I like couscous, but the quinoa I made sucked.
Click to expand...
It was the same for me. I had several dishes at restaurants with quinoa, and then my nutritionist recommended that I add this to my diet. Every way I cook it, it is plain awful. But there is some good ideas in this thread that I look forward to trying.
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You guys know you're supposed to rinse it before you cook it right?
 
Rinse it first, for about an hour.

Then add bacon.

Add more bacon.

Add eggs.

Add more bacon.

That's good.

The proportions should be 1 grain of quinoa for each slab of bacon.

 
Sometimes I substitute Quinoa for pasta and make it with my favorite tomato sauce and parmesan/romano cheese. Like other posters have mentioned, you need to rinse the Quinoa first before cooking it.

 
Love me some kwin-noa. Cook it with chicken bouillon. Let it cool and toss with a big handful of chopped fresh parsley, raisins, lemon juice, and S&P.

 
Been making food for the 6 month old baby with quinoa the past few weeks. Get the quinoa flakes and make them like hot cereal. Add blueberries, pear, banana, etc (any mixture or any single fruit seems to work well). Put it in the food processor. Yumm.

 
This reminds me, I have some quinoa in the pantry I picked up last month - or as I like to say, whoops I did it again. I've have great success with dehydrated vegetables added to rice in the rice cooker. I'm going to try the same with quinoa. As I typed that last, it was not implied that I would cook quinoa in the rice cooker, but what the heck, I might do that as well. What's the worst that could happen?

 
'the moops said:
Been making food for the 6 month old baby with quinoa the past few weeks. Get the quinoa flakes and make them like hot cereal. Add blueberries, pear, banana, etc (any mixture or any single fruit seems to work well). Put it in the food processor. Yumm.
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The six month old with quinoa visited one of my neighbors as well. He didn't take it away from him like you did though.
 
I made a pilaf by toasting it with some sauteed onion & garlic before adding the broth. It accentuated the nuttiness of the grain a bit but the extra step didn't make a lot of difference.

 
I like it better in room temperature preparations. Often with a dose of cider vinegar. For Thanksgiving, I made it with butternut squash, dried cranberries, and toasted pecans tossed with cider vinegar and olive oil. I thought it was OK, but my Mom and sister-in-law went nuts for it.

 
Huh. Never heard of this stuff until 2 weeks ago when I went to Bolivia. It's some sort of staple there or something. Had some quinwoa soup and it was ok. :shrug:

 
We have this often and everyone likes it:

We get the stuff in the box that is pre-washed, so no soaking is needed.

4 cups fat-free chicken broth

2 cups quinoa

1 cup chopped tomato

1 cup chopped onions

1 cup chopped zucchini

1 cup chopped peppers

1 cup corn

1/2 cup chopped parsley

Dressing

1/4 cup extra virgin olive oil

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1/4 cup fresh basil

salt and pepper to taste

In a large saucepan, add chicken broth and bring to a boil. Add quinoa, stir and cover pan. Bring to a boil, reduce heat and continue to boil gently for 20 minutes. Remove cover and fluff with a fork. Continue to cook over warm heat, uncovered, until broth has been absorbed. Pour cooked quinoa on a large rimmed baking pan to cool to room temperature.In a large bowl, combine tomatoes, onion, zucchini, peppers, corn, and parsley. Add cooled quinoa. In a small food processor combine all dressing ingredients. Pour over quinoa and vegetables. Stir to mix well. Cover and refrigerate until ready to serve.

Serves 10

 
For me, my wife, and our 2 little kids (who are the world's pickiest eaters but somehow love the stuff), I do the following:

Bring 2 cups of chicken broth to a boil

Add 1 1/2 cups of quinoa (my wife buys Bob's Red Mill, it's pre-soaked)

Turn it down to low and put a lid on it, takes 15-20min to absorb all the liquid

Add a few squirts of lime juice (maybe a tablespoon or two), let it sit a few minutes to absorb

Stir in a few shakes of sumac (a spice found at middle eastern markets, totally optional)

Plate it up and put some feta cheese on top. Serve hot.

 
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Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.

 
We got a bag from Costco a bit ago because the wifey's sister was with us and said that she had a good recipe. Finally gave it to wifey and gave it a go. It was actually pretty good. A bit heavy on the citric but still good. Next time around we went a bit lighter on the lemons and more garlic and it was pretty yum. No idea on what the recipe is though.

 
'ChainsawU said:
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.
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It's a single celled protein combined with synthetic aminos, vitamins, and minerals. Everything the body needs.
 
'Chaka said:
'Chadstroma said:
'ChainsawU said:
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.
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It's a single celled protein combined with synthetic aminos, vitamins, and minerals. Everything the body needs.
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Kinda tastes like chicken.
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That's exactly my point. Exactly. Because you have to wonder now, how did the machines really know what Tasty Wheat tasted like, huh? Maybe they got it wrong. Maybe what I think Tasty Wheat tasted like actually tasted like, ..oatmeal, or tuna fish. That makes you wonder about a lot of things. You take chicken for example, maybe they couldn't figure out what to make chicken taste like, which is why chicken tastes like everything.
 
'Raylove said:
:D My wife made it for the first time last week and we (in-laws, myself & my oldest child) all enjoyed it. I don't think she did anything special to it. I liked it much better than cous-cous, which I despise.
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I like it more than cous cous as well. I put 2 cups water, 1 cup quinoa, and a little salt in a small pot. As soon as the water is boiling, I turn down the heat to low and set the timer for 15 minutes. When the timer goes off, I take it off the burner and let it sit covered for 5 minutes - it won't stick to the bottom of the pot if I let it cook off a bit first.
 
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