topic Re: Quinoa in Recipes

Quinoa

qualitygal — Sat, 13 Feb 2016 12:29:11 GMT

I know nothing about this, but it was listed as a high Protein food, that vegans and vegetarians like to eat. Yesterday I read models eat this too. Hopefully, to stay with them longer.

If you eat it, how do you prepare it?

Also, what do you do with avacados? Not talking dips, but as a food. ?? No idea.

I tried a new veg last week. It was a Mexican potato. Forgot what it was called. It said you could shred it and use in salads. So I did that. Nothing.... oh well, back to the drawing board.

Thanks for any ideas.

Re: Quinoa

lolakimono — Sat, 13 Feb 2016 12:43:50 GMT

@qualitygal

Have you ever had cous cous? It is like that, but gluten free and less "fluffy." I also use it like I would use brown rice.

You can use it in anything:

soups

salads

mixed in to veggie burgers

stuffed peppers

stir fry

Re: Quinoa

cookie5 — Sat, 13 Feb 2016 12:49:27 GMT

QualityGirl - I have had Quinoa as a warm breakfast cereal, similar to Cream of Wheat but healthier. I added choped nuts and raisins. It is very good. Also, i use Avocados on just about anything. Cut one in half and scoop Tuna or Chicken salad on top. Grilled pesto cheese and avocado sandwiches are great. Also deep fried avocado is very good. I will eat them any time or any way - I love them.

Re: Quinoa

Jeannie29 — Sat, 13 Feb 2016 12:59:01 GMT

You deep fry an avacado?! Like bread and fry? That sounds so good (not health, maybe)!

Re: Quinoa

cookie5 — Sat, 13 Feb 2016 13:12:06 GMT

Jeannie29 ~ I have only eaten them in restaurants. It seems as though they use Panko type crumbs on the outside as the coating, and the ones I have had are whole.

Re: Quinoa

Another new name Sue — Sat, 13 Feb 2016 13:18:00 GMT

Just talking off the top of my head here, but I think couscous is not a whole grain whereas quinoa IS and would be healthier than couscous.

...

debic — Sat, 13 Feb 2016 13:36:46 GMT

I eat avacados plain, but they are good on almost any sandwich IMO.

Quinoa can be added to about anything you cook or cooked and eaten plain. I've even sprouted it for my birds.

@Another new name Sue You are right. couscous is pasta.

Re: Quinoa

cotton4me — Sat, 13 Feb 2016 14:04:22 GMT

I make a cold quinoa bean salad (Rio Grande salad).

3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cilantro, minced
sea salt
freshly ground black pepper
1 1/2 cup water
1 cup fresh or frozen corn
1/2 cup Quinoa; rinsed well
1/2 teaspoon Cumin seeds; toasted
1 cup cooked black beans
1 medium tomato, diced
3 tablespoons red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

As far as avocados, we usually use them in salads, but they're good on sandwiches or eaten plain. Sometimes my husband slices one and has it like a side dish.

The Mexican potato is a jicama.

Re: Quinoa

qualitygal — Sat, 13 Feb 2016 14:37:52 GMT

@cotton4me wrote:
I make a cold quinoa bean salad (Rio Grande salad).

3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cilantro, minced
sea salt
freshly ground black pepper
1 1/2 cup water
1 cup fresh or frozen corn
1/2 cup Quinoa; rinsed well
1/2 teaspoon Cumin seeds; toasted
1 cup cooked black beans
1 medium tomato, diced
3 tablespoons red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

As far as avocados, we usually use them in salads, but they're good on sandwiches or eaten plain. Sometimes my husband slices one and has it like a side dish.

The Mexican potato is a jicama.

Cotton Ball!! yes that is what it was called! Thanks for the recipe input too!! Thanks. Jicama = Mexican potato. You're so smart!

Re: Quinoa

morganjen — Sat, 13 Feb 2016 18:32:35 GMT

I use a 1/2 avacado mashed up on my salad in leiu of salad dressing. Don't need any with the avacado in there.

Re: Quinoa

DiAnne — Sun, 14 Feb 2016 17:41:52 GMT

I eat avocado constantly. Avocado on toast with salt and pepper for a quick breakfast. Chopped avocado in salads. Avocado on sandwiches. Half of an avocado filled with chicken salad.

Quinoa I can't help you with because I have tried and tried to like it but I can't stand the "mouth feel" of it.

Re: Quinoa

windfall — Tue, 16 Feb 2016 21:20:22 GMT

@DiAnne wrote:
I eat avocado constantly. Avocado on toast with salt and pepper for a quick breakfast. Chopped avocado in salads. Avocado on sandwiches. Half of an avocado filled with chicken salad.

Quinoa I can't help you with because I have tried and tried to like it but I can't stand the "mouth feel" of it.

Yes! Everything you said! I have been on a big avocado toast kick lately.

I also like to make chicken salad with mashed avocado instead of mayo. Add a little salt and pepper and that's it. Delicious.

Re: Quinoa

ID2 — Wed, 17 Feb 2016 19:31:53 GMT

I've also tried to like quinoa and just can't stomach it.

Re: Quinoa

Frosted Cake — Sun, 21 Feb 2016 00:06:33 GMT

@morganjen wrote:
I use a 1/2 avacado mashed up on my salad in leiu of salad dressing. Don't need any with the avacado in there.

I love this idea! How interesting is that! I put avacado in salads, sandwiches, and make my own quacomole dip.

I love quinoa. I boil 1 cup water to 1/2 cup quinoa, in that measure. Once boiled, I put in the quinoa and some rice wine vinegar (about a teaspoon). I put it on Medium and let it simmer for 15 min. It's so easy to prepare.

I love it with chicken and then I put the sauce I bake chicken in on top. I love it cold in salads and in soups. I love it more than rice.

Re: Quinoa

Ane1Care — Sun, 21 Feb 2016 01:31:05 GMT

Make sure to wash it well, like you would rice. A soapy froth will come off of it.

Other than that, you can cook, and use it was you would rice. A little will swell, so follow directions.

I tried years ago to up my magnesium, after watching Sarah Snow make it, and rave about it. It was hard to find then, now it's everywhere.

=-x It made my lips, tongue, and throat numb almost instantly. Sort of like when I eat raw celery or carrots. The taste, from what I could tell, was like a rye-y tangy wheat flavor. One more food to add to the ever growing list of no-can-eat. Yay. =-|

So, if you're prone to allergic reactions, make sure to have Benadryl on hand or try it when you'll be able to go to the ER.

Re: Quinoa

Frosted Cake — Sun, 21 Feb 2016 01:52:30 GMT

@Ane1Care wrote:
Make sure to wash it well, like you would rice. A soapy froth will come off of it.

Other than that, you can cook, and use it was you would rice. A little will swell, so follow directions.

I tried years ago to up my magnesium, after watching Sarah Snow make it, and rave about it. It was hard to find then, now it's everywhere.

=-x It made my lips, tongue, and throat numb almost instantly. Sort of like when I eat raw celery or carrots. The taste, from what I could tell, was like a rye-y tangy wheat flavor. One more food to add to the ever growing list of no-can-eat. Yay. =-|

So, if you're prone to allergic reactions, make sure to have Benadryl on hand or try it when you'll be able to go to the ER.

Very important point! I forgot to mention that. If you don't rinse, it does have a bitter taste. Thank you for sharing that with the poster.

Re: Quinoa

151949 — Sun, 21 Feb 2016 18:34:23 GMT

Recently I saw it offered in a restaurant for a potatoes substitute so I tried it. It came with raisins and apple in it and was very good. Fills you up but is much better for you than potatoes. I'll have to get some to make at home as a starch substitute.

Re: Quinoa

151949 — Sun, 21 Feb 2016 18:36:02 GMT

@cotton4me wrote:
I make a cold quinoa bean salad (Rio Grande salad).

3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cilantro, minced
sea salt
freshly ground black pepper
1 1/2 cup water
1 cup fresh or frozen corn
1/2 cup Quinoa; rinsed well
1/2 teaspoon Cumin seeds; toasted
1 cup cooked black beans
1 medium tomato, diced
3 tablespoons red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

As far as avocados, we usually use them in salads, but they're good on sandwiches or eaten plain. Sometimes my husband slices one and has it like a side dish.

The Mexican potato is a jicama.

Love Jicama - sort of a mild radish. I put them in salads all the time.