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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Quinoa
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. |
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Quinoa
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 |
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Quinoa
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. |
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Quinoa
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 |
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Quinoa
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 |
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Quinoa
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 |
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Quinoa
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 |
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