What do you do with quinoa?
Jul 1, 2011, 11:53 am
#1
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Join Date: Sep 2010
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What do you do with quinoa?
I recently discovered quinoa. I found a recipe for an asian style quinoa salad that is pretty good. But I'm not sure what else to do with it besides using it in place of rice.
What sorts of things do you do with quinoa? Do you have any good recipes?
What sorts of things do you do with quinoa? Do you have any good recipes?
Jul 1, 2011, 12:01 pm
#2
Moderator, OneWorld
Join Date: Feb 2002
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That's about it. Tabbouleh, rice substitute. But perhaps we're not very inventive.
It saves our lives during passover - my standard is a wonderful Persian stew - sauteed eggplant, chicken, onions, tomatoes - served over quinoa.
It saves our lives during passover - my standard is a wonderful Persian stew - sauteed eggplant, chicken, onions, tomatoes - served over quinoa.
Jul 1, 2011, 1:17 pm
#3
Join Date: Apr 2010
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I search Yummly for ideas.
I liked Turkey and Quinoa Meatloaf
and I love almost any style of 'beans and rice' so the Quinoa and Black Beans was a given.
I liked Turkey and Quinoa Meatloaf
and I love almost any style of 'beans and rice' so the Quinoa and Black Beans was a given.
Jul 1, 2011, 8:14 pm
#4
Join Date: May 2011
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One of my favorite applications is quinoa patties that I dress like falafel or burgers. I also do quinoa with milk and cinnamon in the morning instead of oatmeal sometimes, just because it's so speedy.
My favorite recipe resource is epicurious; the recipe reviews are more helpful than most.
My favorite recipe resource is epicurious; the recipe reviews are more helpful than most.
Last edited by Nerfgirl; Jul 2, 2011 at 12:27 am Reason: punctuation
Jul 1, 2011, 11:47 pm
#7
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I find it's a good substitute for couscous, particularly as it absorbs the tastes of dressings so well (I use rice a LOT in cooking, East Asian and Southern European styles, but don't much like using rice in salads)
Try a fish sauce based dressing like nuoc nam pha (fish sauce, lime juice, sugar & water) or a light ponzu, or go the middle eastern route with Harissa and pickled lemons.
Try a fish sauce based dressing like nuoc nam pha (fish sauce, lime juice, sugar & water) or a light ponzu, or go the middle eastern route with Harissa and pickled lemons.
Jul 4, 2011, 7:08 pm
#8
Join Date: Jan 2006
Location: NYC
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I think we are in agreement with quinoa so far: it is an upgrade from rice nutritionally (we all like upgrades on this website!), and it will absorb sauces...but, a more subtle approach is to infuse the quinoa with a sublime broth or your favorite stock and lay off the strong sauces and accompany it with some lovely grilled or sauteed goodies. IMHO it is a perfect food. Less is more.
Cheers.
Cheers.
Jul 5, 2011, 4:41 am
#9
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On the nutrition tables quinoa seems to be much more nutritious but most of those tables are for raw quinoa. And anyone who has cooked with this grain knows that it doesn't weigh much to begin with and absorbs a lot of water when prepared for consumption. In other words, I can easily eat a hundred grams - uncooked weight - of rice but would really struggle to eat this much quinoa.
It's a great compliment to rice in our diets. But I wouldn't call it an upgrade (not unless you were desperate for more iron), just a very welcome change.
. Seriously, my wife makes the stuff and the smell is horrible. I'll eat most anything but quinoa turns my stomach.
Jul 11, 2011, 8:01 pm
#14
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I cook it in chicken stock and then my green sauce which is cooked spinach, cilantro, olive oil and jalepeno's blitzed in a food processor.
Makes for a great side for a lot of dishes from salmon to carne asada.
In addition, I use it in hearty soups in place of rice or barley.
Makes for a great side for a lot of dishes from salmon to carne asada.
In addition, I use it in hearty soups in place of rice or barley.