Quinoa Anyone?
Amy Farrah Fowler
on 6/13/11 4:42 am
on 6/13/11 4:42 am
I'll eat it, but not enthusiastically. I will substitute it for pasta and rice, like I just made a cold salad out of it instead of pasta salad last night.
I'm going to find some recipes for hot substitutions too. I'm wondering about substituting it for the rice when I stuff chicken breasts with rice and cheese and ham.
I'm going to find some recipes for hot substitutions too. I'm wondering about substituting it for the rice when I stuff chicken breasts with rice and cheese and ham.
Fo' Shizzle My Sizzle
on 6/13/11 5:42 am, edited 6/13/11 5:46 am
on 6/13/11 5:42 am, edited 6/13/11 5:46 am
I loved quiona pre-op, but I haven't eaten it post op just yet.
it is great, but very different from rice and other grains so wouldn't really call it a substitute.
Texture-wise it's almost like a firm cous-cous that has a little pop sensation when you bite into them. Flavor-wise I would say they're similar to kasha- very nutty and earthy, not neutral tasting at all.
You cook them the same way you cook rice, 1 part quinoa to 2 parts water (or stock). bring to boil, lower to simmer, cover and simmer on low heat for 15. Also, you should rinse your quiona in cold water just before using, sometimes the seeds have a bitter tasting coating that needs to be rinsed for a few moments.
Because quinoa has an earthy flavor it goes really well with mushrooms. for simple mushroom quinoa I just sautee about 6 mushrooms chopped fine and a shallot in some butter S&P on low heat for 10 minutes. Then I throw in the quinoa and chicken stock and cook.
Here's a recipe from serious eats that I am DYING To try:
Quinoa salad with lemon cream spinach.
http://www.seriouseats.com/recipes/2011/05/dinner-tonight-qu inoa-salad-with-lemon-cream.html
Serious Eats has very good recipes, they're trustworthy!
it is great, but very different from rice and other grains so wouldn't really call it a substitute.
Texture-wise it's almost like a firm cous-cous that has a little pop sensation when you bite into them. Flavor-wise I would say they're similar to kasha- very nutty and earthy, not neutral tasting at all.
You cook them the same way you cook rice, 1 part quinoa to 2 parts water (or stock). bring to boil, lower to simmer, cover and simmer on low heat for 15. Also, you should rinse your quiona in cold water just before using, sometimes the seeds have a bitter tasting coating that needs to be rinsed for a few moments.
Because quinoa has an earthy flavor it goes really well with mushrooms. for simple mushroom quinoa I just sautee about 6 mushrooms chopped fine and a shallot in some butter S&P on low heat for 10 minutes. Then I throw in the quinoa and chicken stock and cook.
Here's a recipe from serious eats that I am DYING To try:
Quinoa salad with lemon cream spinach.
http://www.seriouseats.com/recipes/2011/05/dinner-tonight-qu inoa-salad-with-lemon-cream.html
Serious Eats has very good recipes, they're trustworthy!
I love quinoa salad.
If you're going to buy quinoa, consider buying it here:
http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=QUIN1LN01&Category_Code=GAR6
It's really a cut above in terms of quality. Often what you buy in the store has been sitting in a warehouse or on the shelf for a loooooooong time and it's stale.
If you're going to buy quinoa, consider buying it here:
http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=QUIN1LN01&Category_Code=GAR6
It's really a cut above in terms of quality. Often what you buy in the store has been sitting in a warehouse or on the shelf for a loooooooong time and it's stale.
Ick. I hate the stuff.
To my eyes, it is a myth that quinoa is superior to whole grains for protein or other macronutrients. I am unfamiliar with micronutrient information.
Similar portion sizes of:
quinoa: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/ 10352/2
brown rice: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/ 5707/2
bulgur wheat: (40 g dry is 90-120 grams cooked, generally) http://www.sunnylandmills.com/bulgur_nutritional_analysis.sh tml
To my eyes, it is a myth that quinoa is superior to whole grains for protein or other macronutrients. I am unfamiliar with micronutrient information.
Similar portion sizes of:
quinoa: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/ 10352/2
brown rice: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/ 5707/2
bulgur wheat: (40 g dry is 90-120 grams cooked, generally) http://www.sunnylandmills.com/bulgur_nutritional_analysis.sh tml
I'll never forget the first time someone inflicted that stuff on me. I was a young teenager, farmed out to friends of my brother's for a couple of weeks of "getting my spiritual needs met" (which is another story in its own right, and this beef eater was stuck with a young, freshly saved and Charismatic, getting clean from drugs and therefore vegetarian couple. They served it like hot cereal and said it tasted like oatmeal......And the soy milk on it was just like fresh cream.
Um, nope.
I tried it a couple more times over the years to see if it was still that bad. Yup.
Um, nope.
I tried it a couple more times over the years to see if it was still that bad. Yup.
We had it last night, and it was really good. There's a recipe on allrecipes.com called "quinoa and black beans"... that's the base recipe I used, and added chunks of chicken tenderloin, shredded cheese, baby spinach and a can of Rotel. I also used chicken stock instead of water to make the quinoa. Next time I'll throw in some crumbled bacon.
We all enjoyed it except my very finicky 14 yr old, who turned her nose up at it.
We all enjoyed it except my very finicky 14 yr old, who turned her nose up at it.
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