quinoa ?

Angela asked:

Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

Top-of-my-head Idea #1: Use chicken stock with garlic as the
cooking liquid. Add toasted pine nuts, chopped tomatoes, and
chopped basil at the end.

Top-of-my-head Idea #2: Get a half-pound of shrimp WITH THE
SHELLS. Shell and devein the shrimp, reserving the shells.
Cook the shells in 3 cups of water, boiling until there's
only about 2 cups remaining. (You'll have to make a guess at
the volume, because the shrimp shells will still be in
there, and I wouldn't ask you to strain the stuff every five
minutes to see how much liquid is left!) Remove shrimp
shells and throw away; add salt to the shrimp-flavored broth
and use that broth to cook 1 cup of quinoa. In the last few
minutes of cooking add the shelled shrimp and some peas. In
the last minute, add some shredded iceberg lettuce. (Yes, I
said "iceberg lettuce". It wilts slightly and leaves a light
crunch and a bit of sweetness.)

Top-of-my-head Idea #3: Over medium-high heat, cook some
curry powder in oil until the curry powder loses its "raw"
flavor. Add quinoa and some chopped onion, and stir until
it's lightly toasted. Add water and cover; cook until
quinoa is done.

A couple years ago, I made a quinoa timbale as part of a
Valentine's Day dinner. The quinoa was cooked using chicken
stock as the cooking liquid, and I added peas and lemon
thyme to it. (I used a heart-shaped cookie cutter to plate
it: You put the cookie cutter on the plate, pile the quinoa
in and press it firmly enough so that it kind of compacts
together. Then you carefully remove the cookie cutter,
leaving a heart-shaped pad of quinoa. If the heart shape
isn't appropriate to the occasion, you can use any shallow
can with both ends cut out.)

Bob

"angelarenae" <[email hidden]> wrote in message
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Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

Add some red/green peppers chunks/slices and onion half-
rings to the water when adding the quinoa and cook the same
way. Make sure you add salt to the water.

"angelarenae" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

It also helps to cook it in a good stock or broth (I like it
in a garlicky chicken stock) instead of water.

Paula

PaulaGarlic wrote in message ...

Quoted message said:

"angelarenae" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

It also helps to cook it in a good stock or broth (I like
it in a garlicky chicken stock) instead of water.

i usually cook quinoa as a pilaf-type thing, with onions,
garlic, and mushrooms, or sppon over cubed sauteed eggplant
cooked with onions or shallots. maybe a little red wine or
balsamic (lol, the cheap kind) on top. very yum.

--
Saerah

TANSTAAFL

"I have come to believe that the whole world is an enigma, a harmless enigma
that is made terrible by our own mad attempt to interpret it as though it
had an underlying truth."

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."

[email hidden] (angelarenae) wrote in message news:<[email hidden]>...

Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

We eat it all the time. It's great in salad - we make a
couscous-like salad with quinoa, finely diced raw
vegetables, fresh herbs, and olive oil. I've also used it
in casseroles, stews, soups and even in poultry stuffing
(cooked first, of course).

The box doesn't often mention this, but quinoa should always
be rinsed in lots of lukewarm water before cooking.

Here are some quinoa recipes from allrecipes.com:
tinyurl.com2pgwuOpen ↗

Other recipes at: gfrecipes.comquinoa.txtOpen ↗

Information from the Quinoa Corporation at:
quinoa.netrecipes.htmOpen ↗

wd40

Quoted message said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

I decided to do a little experimentation on my own. I cooked
the quinoa in a shiitake broth until it was light and
fluffy. Then I tossed it with fresh squeezed lime juice,
minced jalapeno, crushed garlic, and cilantro. Yum!

Thanks everyone for the ideas!

~angela

Quinoa Tabouleh

Make 3 cups of quinoa cooked. Let it cool in the salad bowl
while you prepare everything else.

Chop or mince the following. I throw it all in the food
processor.

1 bell pepper, green or red 1 carrot 1 bunch scallions 1
bunch parsley or cilantro 1 clove garlic 1 cucumber 1 tomato
(I hate tomatoes and leave it out, but many would call it
appropriate here.)

The dressing:

4 Tablespoons olive oil 4 Tablespoons cider vinegar (or
lime juice if you're using cilantro) 1 Tablespoon prepared
golden mustard

Mix all, chill and combine. If you're preparing this ahead
for later, chill first and add dressing at the last minute.

--Lia

angelarenae said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

I add a half a cup of it the last 20 minutes of cooking a
bean chili. It seems odd, but it is really a nice addition.
I use it instead of the usual masa slurry that thickens my
chili. You can also cook it, rinse in cool water, and use it
like pasta in pasta salad. blacksalt

angelarenae said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

I am wheat intollerant so I can't have regular pasta. Pasta
made from quinoa is quite acceptible as a substitute when
wheat pasta is completely out of the question. But so far
pasta is the only way I've had it.

angelarenae said:

Does anyone eat this stuff? I cooked some up the other
night and loved the texture but it was kind of...bland.
Anyone have any recipes?

tia, angela

Used to prepare as a pilaf with minced carrot, celery, some
pine nuts, prepared with vegetable or chicken stock it makes
a nice bed upon which to serve fish... I recently discovered
this on a trip where we ate at a place called the Sea Grill
🙂 Chilean sea bass on a bed of quinoa was quite nice!

Jill

Jill