Let's talk quinoa!

[Alice S. Fuzzybutt]

It's a grain that is native to South America. I found it for $4/lb at a local organic market. It's a perfect protein so it doesn't need beans or meat added to the recipe.

I tried this recipe and it went over well:

Ingredients

* 1 tablespoon butter
* 1 cup uncooked quinoa
* 2 cups vegetable broth
* 2 teaspoons chopped garlic
* 2 tablespoons chopped fresh parsley
* 1/2 tablespoon chopped fresh thyme
* 1/4 teaspoon salt
* 1 small onion, finely chopped
* 1 dash fresh lemon juice (optional)

Directions

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Serves 4.


I also used it instead of bread crumbs for MEATLOAF. (if you double the recipe plan on 1 1/2 hours baking time)


Ingredients

* 1/4 cup quinoa
* 1/2 cup water
* 1 teaspoon olive oil
* 1 small onion, chopped
* 1 large clove garlic, chopped
* 1 (20 ounce) package ground turkey
* 1 tablespoon tomato paste
* 1 tablespoon hot pepper sauce
* 2 tablespoons Worcestershire sauce
* 1 egg
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper
* 2 tablespoons brown sugar
* 2 teaspoons Worcestershire sauce
* 1 teaspoon water

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Serves 5.

[smiler grogan]

I'm a big fan of quinoa.

[realmenhatelife]

Quinoa is popping up on Top Chef and other cooking competitions that feature actual restaurant chefs and other generally trendy places. My friend from Wyoming thought this was funny, because shes been eating it since she was a little girl.


I prefer red to white because the texture is a little firmer and the little rings dont seperate out as much. I cook per the directions on the package and then add grilled squash, onions and bell pepper, then toss with vinagrette. Pretty good.


I also have bread books that have recipes featuring Quinoa.

[Chigworthy]

Quinoa does seem to be another health-food store staple that is being discovered by the gastro elite. One thing that is nice about it is that the recipe is basically the same for white rice. Costco has a 4lb bag of organic white quinoa for like 8 bucks. They also have big jars of organic chicken base. Cook the quinoa in chicken stock and you've got a nice side dish, or even a simple main course. I do prefer the red like RMH, but if I'm making a cold quinoa salad, I like to mix red and white for appearance.

For a quinoa salad, cook the quinoa with plain water and cool. Take a cucumber and cut it lengthwise. Use a spoon to scrape out the seeds and pith, then cut the halves in half. Cut these spears into 1/4 inch slices. Coarsely chop some parsley, maybe a little bit of mint or basil. Salt and pepper is good. Dice some red/yellow peppers. I like them pretty small. To get naughty, some crumbled ricotta salata is good. Dress it with any kind of vinaigrette that you like. As with any salad, there really shouldn't be a recipe, and you can put all kinds of different things. Just thinking about it now, equal parts roasted and fresh garlic in a nicely emulsified dijon lemon juice dressing sounds pretty good. Some sauteed zucchini/yellow squash would be good too.

[Willmore]

It's a grain that is native to South America. I found it for $4/lb at a local organic market. It's a perfect protein so it doesn't need beans or meat added to the recipe.

I tried this recipe and it went over well:

Ingredients

* 1 tablespoon butter
* 1 cup uncooked quinoa
* 2 cups vegetable broth
* 2 teaspoons chopped garlic
* 2 tablespoons chopped fresh parsley
* 1/2 tablespoon chopped fresh thyme
* 1/4 teaspoon salt
* 1 small onion, finely chopped
* 1 dash fresh lemon juice (optional)

Directions

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Serves 4.


I also used it instead of bread crumbs for MEATLOAF. (if you double the recipe plan on 1 1/2 hours baking time)


Ingredients

* 1/4 cup quinoa
* 1/2 cup water
* 1 teaspoon olive oil
* 1 small onion, chopped
* 1 large clove garlic, chopped
* 1 (20 ounce) package ground turkey
* 1 tablespoon tomato paste
* 1 tablespoon hot pepper sauce
* 2 tablespoons Worcestershire sauce
* 1 egg
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper
* 2 tablespoons brown sugar
* 2 teaspoons Worcestershire sauce
* 1 teaspoon water

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Serves 5.

That ... or a burger.

I'm going with the burger.

[Serpico1103]

Quinoa is great. Doesn't require seasoning or adding other flavors like rice does. Also, much healthier.

[PapaBear]

Costco has a 4lb bag of organic white quinoa for like 8 bucks.
I wasn't going to bother looking for it around here, because I know it would be high priced. Thanks for the heads up!

[StanUpshaw]

I'd like to try it, but I've never seen it in any store. I've yet to be convinced that it's worth paying some exorbitant shipping charge for.

[TheGameHHH]

I don't really like the taste but it's crazy healthy for you, I try to eat it every once in a while

[Chigworthy]

I wasn't going to bother looking for it around here, because I know it would be high priced. Thanks for the heads up!

I'd like to try it, but I've never seen it in any store. I've yet to be convinced that it's worth paying some exorbitant shipping charge for.

I can't imagine you wouldn't be able to get it bulk in a health food store.

[PapaBear]

I can't imagine you wouldn't be able to get it bulk in a health food store.
Around here, health food stores are for rich people for the most part. Though I really should be checking out the massive quantities of Hispanic stores. They are everywhere, and we don't have a lot of wealthy Hispanics here. In any case, Costco will do for now.

[Chigworthy]

It's not on their website, but we got truroots brand organic quinoa about 2 months ago. I don't know if they still have it, or if it was a special N. California hippyland thing.

[Chigworthy]

Around here, health food stores are for rich people for the most part. Though I really should be checking out the massive quantities of Hispanic stores. They are everywhere, and we don't have a lot of wealthy Hispanics here. In any case, Costco will do for now.

It's not on their website, but we got truroots brand organic quinoa about 2 months ago. I don't know if they still have it, or if it was a special N. California hippyland thing.

Looking on the website for the quinoa company itself, their product is available in 60 stores in CA (including 47 Costcos) and only 3 stores (No Costcos) in Virginia.

[PapaBear]

Looking on the website for the quinoa company itself, their product is available in 60 stores in CA (including 47 Costcos) and only 3 stores (No Costcos) in Virginia.
Well, that sucks! Did you check Vagina?

[realmenhatelife]

Wegman's has it packaged and in bulk.

I'm pretty sure Trader Joes has it.

Take a walk around the 'natural' section in the supermarket, they might have it too.

[Alice S. Fuzzybutt]

I really should be checking out the massive quantities of Hispanic stores. They are everywhere, and we don't have a lot of wealthy Hispanics here. In any case, Costco will do for now.

Marco was shocked by how expensive it is here in the States. It was a staple in their home. I'm going to hit up some Spanish markets to see if I can find it cheaper. $4/lb isn't bad but it's from an organic health food store. I'm hoping I can find it for under $3/lb in Union City.

[RoseBlood]

I love quinoa!!!

Here's a Quinoa Pie with Butternut Squash recipe I'm making for Thanksgiving:


Serves 8

•1 tablespoon extra-virgin olive oil
•1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
•18 fresh sage leaves, plus 1 teaspoon finely chopped sage
•1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
•1 garlic clove, minced
•1 cup quinoa
•2 cups homemade or low-sodium store-bought vegetable stock
•1 1/2 ounces Parmesan cheese, finely grated
•1 teaspoon coarse salt
•1/8 teaspoon freshly ground pepper
•Vegetable oil cooking spray



Directions

1.Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.

2.Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

3.Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

4.Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.

5.Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

[Alice S. Fuzzybutt]

That sounds like a great recipe Roseblood! I may try it this weekend



I made quinoa and black beans the other night. I left out the cilantro because I didn't have any.


Ingredients

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Serves 10 (as a side dish; 4-5 as a main dish)

[Furtherman]

I've never had quinoa.

[Alice S. Fuzzybutt]

I really should be checking out the massive quantities of Hispanic stores.

Went to a Spanish market today and got a 1 lb bag if quinoa (non organic) for $2.69.

[aceofspades7]

my wife makes this one - very good side dish

uinoa Salad

2 tsp olive oil
2 medium ears of corn, kernals removed (you can use frozen too)
1 medium onion, chopped fine
2 cups quinoa, rinsed
1 3/4 cups chicken broth
2 medium jalaps, minced
1/4 cup fresh cilantro, chopped
2 tsp lime juice

- Heat 1 tsp olive oil over medium high, add the corn and cook until it starts to brown, 5 minutes, then transfer corn to a bowl. Set aside.
- Add onion, 1 tsp olive oil, and 1/2 tsp salt. Cover and cook over med low heat until softened, 8-10 minutes. Add quinoa, increase heat to medium, and cook until lightly browned and aromatic, 5 minutes. Stir in broth and jalaps, and bring to a boil. Reduce heat to low, and simmer until transparent and tender, 16-18 minutes.
- Remove from heat and lay a clean towel underneath the lid, let stand for 10 minutes, then fluff with fork. Stir in cilantro, lime juice, and reserved corn, season with salt and pepper.

[Alice S. Fuzzybutt]

I made this soup today. Marco described it to me and I was able to find a recipe for it.

Ecuadorian Quinoa Soup

1 cup raw quinoa
1 big onion, chopped
2 teaspoons salt
3 tablespoons olive oil
2 tomatoes, peeled and cubed (I used canned diced tomatoes, drained)
6 med. potatoes, cubed (boil ahead of time until they are slightly tender)
2 teaspoons cumin
1 teaspoon black pepper
2 cups vegetable or chicken broth
2 cups milk (or soymilk)

1. Rinse quinoa 3 times and drain well.

2. Saute the onion in the olive oil for 5 minutes. Add the salt, cumin, and pepper.

3. Add the quinoa, potatoes, tomatoes, water and milk.

4. Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.

The soup will appear watery at first. The quinoa will absorb most of the liquid. If it becomes too porridge-like then add more broth or milk.

This is great with shredded mozzarella or parmesan cheese.

[Alice S. Fuzzybutt]

Quinoa with chickpeas and tomatoes

* 1 cup quinoa
* 1/8 teaspoon salt
* 1 3/4 cups water (I used chicken broth)
* 1 cup canned garbanzo beans (chickpeas), drained
* 1 tomato, chopped (I used one can diced tomatoes, drained)
* 1 clove garlic, minced
* 3 tablespoons lime juice
* 4 teaspoons olive oil
* 1/2 teaspoon ground cumin
* 1 pinch salt and pepper to taste
* 1/2 teaspoon chopped fresh parsley

In sauce pan on med heat 2 tsp olive oil and add quinoa. Toast quinoa for about 5 mins. Add water (or broth) and salt. Simmer for 15 mins until slightly tender. Remove from heat.

Add chickpeas, tomatoes, garlic, lime juice, the remainder of the olive oil, cumin, and salt and pepper. Stir. Garnish with parsley and serve.