Recipes

[DiAnne]

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.  

[windfall]

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@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.  

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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.

[ID2]

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

[Frosted Cake]

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@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.

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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.   

[Ane1Care]

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. 

[Frosted Cake]

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@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. 

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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.

[151949]

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.

[151949]

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@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.  

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