I was wondering if anyone had any good recipes for Quinoa. I've been
just tossing it with stir-fried or steamed veggies. I also love using
it with steamed Kale (or other) greens -- just some pepper sauce and
I'm good to go.

One tip: I've noticed that if I thoroughly rinse it before cooking that
I avoid the 'earthy' flavor some dislike.

On 2006-12-21, Omni in Atlanta wrote:
I was wondering if anyone had any good recipes for Quinoa. I've been
just tossing it with stir-fried or steamed veggies. I also love using
it with steamed Kale (or other) greens -- just some pepper sauce and
I'm good to go.

One tip: I've noticed that if I thoroughly rinse it before cooking that
I avoid the 'earthy' flavor some dislike.

The coating contains saponins; they're being heralded as some sort of
wonder phytochemical, but they taste bitter and unpleasant (soapy,
even) IMO.

Traditionally, it was used to complement corn (maize), as it contains
amino acids and minerals corn is not rich in. (In that vein, I added
some to a corn soup I made tonight, to make it more nutritious while
adding a neat texture variation.)

I like to cook it briefly, rinse with cold water and drain, and make
into salads (like tabbouleh). It fills the niche nicely for pasta
salads, as a couscous or small grain replacement for Passover, etc.

This is one of my favorites:

1 cup quinoa, raw
10 dates, diced
1 med. onion, diced
1 bunch scallions, sliced (including the green parts)
1 bunch parsley, minced
1 big tomato, diced (opt)
1 can chickpeas, drained and rinsed
4-6 Tbsp olive oil (to taste/texture preference)
salt, herbs and black pepper to taste

Cook the quinoa. Rinse in cold water and drain well. Mix everything
together.


Tonight, writing this prompted me to add a bit (1/4 cup) to my soup.
Between that and the polenta, it turned out more like a porridge than
a soup. Sure tastes good!

1 tsp ghee (opt)
1 Tbsp olive oil
1 small onion, diced (~4oz)
12 oz frozen corn
bouillon cube
4 oz white wine
4 cups water
1/2 cup polenta (yellow corn grits/very coarse meal)
1/2 tsp dried thyme, ground
1/2 tsp dried oregano, ground
1/2 tsp dried cumin, ground
pinch of ground red chili
a little salt
1/4 cup quinoa
4 oz milk (or less cream) (opt)
pepper to taste

Heat the fat.

Saute the onions briefly, then add the corn and bouillon cube.

Stir rapidly till the corn is dry and starts to stick.

Deglaze with wine. Stir, being careful to stir the bottom.

Once the wine has reduced almost entirely, add the water.

Once it comes to a boil, reduce the heat to a simmer and add the
polenta and herbs/spices.

Rinse the quinoa well, then add it.

Simmer till it has reduced by about a third, and the texture is to
your liking.

Add milk, if desired.



N

Omni in Atlanta wrote:
I was wondering if anyone had any good recipes for Quinoa. I've been
just tossing it with stir-fried or steamed veggies. I also love using
it with steamed Kale (or other) greens -- just some pepper sauce and
I'm good to go.

One tip: I've noticed that if I thoroughly rinse it before cooking that
I avoid the 'earthy' flavor some dislike.
Try it as a hot cereal with your favorite dried fruit mixed in either
before or after cooking.

Omni in Atlanta wrote:
I was wondering if anyone had any good recipes for Quinoa.

Quinoa Wraps

3/4 cups quinoa
1 1/4 cup water
1/4 cup tihini
1 small tomato cut up
1 cucumber diced
lemon juice
lettuce leaves
mint leaves
tortillas

Rinse and then cook the quinoa in water. After cooked removed from the
heat and then fluff with fork and refrigerate for approximately 20
minutes.

On an individual tortilla spread an appropriate amount of the cooked
quinoa, tahini, grated lettuce, a few mint leaves , and lemon juice.
Wrap.

g

Wow, thanks all. I"m fairly new to veg cooking and I really appreciate
the suggestions. I'll be sure to try these recipes and tweak them to my
taste and report back.


wrote:
Omni in Atlanta wrote:
I was wondering if anyone had any good recipes for Quinoa.

Quinoa Wraps

3/4 cups quinoa
1 1/4 cup water
1/4 cup tihini
1 small tomato cut up
1 cucumber diced
lemon juice
lettuce leaves
mint leaves
tortillas

Rinse and then cook the quinoa in water. After cooked removed from the
heat and then fluff with fork and refrigerate for approximately 20
minutes.

On an individual tortilla spread an appropriate amount of the cooked
quinoa, tahini, grated lettuce, a few mint leaves , and lemon juice.
Wrap.

g

On Thu, 21 Dec 2006 21:05:36 GMT, "Omni in Atlanta"
wrote:

I was wondering if anyone had any good recipes for Quinoa.

This one's great. I made it for a party and good thing I tasted it
first, because I dropped the whole bowl (fell on top of it and got 8
stitches) before anyone at the party could even see it. :-)

http://blog.fatfreevegan.com/2006/07...noa-salad.html

(fatfreevegan.com isn't my site, but I like it a lot, and have liked
everything I've made from there)

serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Omni in Atlanta wrote:
I was wondering if anyone had any good recipes for Quinoa.

I like quinoa with caramelised cauliflower. Slice cauliflower and put
it in a roasting tin with some olive oil, and roast, stirring once or
twice, until it's golden brown. Once it's cool enough to handle, chop
it up a bit more.

Cook quinoa in vegetable stock, mix in the caramelised cauliflower,
season with black pepper, and add lemon juice to taste. Serve as a
side dish, hot or at room temperature.

Kake