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Very good for you and all that, but a bit dull to have cooked plain. Any ideas what I can do with my little super-grains? A nice salad maybe?

art vandelay (what?), Wednesday, 17 August 2005 22:15 (thirteen years ago) Permalink

I wonder how it would be done like tabbouleh? We've also been using couscous where we would use plain rice, with green curry chicken, etc. It might work like that as well.

Jaq (who is not a balding Frenchman) (Jaq), Thursday, 18 August 2005 02:13 (thirteen years ago) Permalink

Quinoa is very pretty! But yes no great shakes in the flavour department. Having it with a very hot and spicy dish where you need that plainness in contrast is probably good.

Archel (Archel), Thursday, 18 August 2005 07:20 (thirteen years ago) Permalink

i think quinoa is more flavorful than rice or couscous, but if you find it lacking then definitely serve it as a base with spicy or otherwise heavily seasoned curries/stews/casseroles. using it in cold salads is a good idea as well, as the grains absorb flavors and stand up better to refridgeration than rice does.

lauren (laurenp), Thursday, 18 August 2005 12:12 (thirteen years ago) Permalink

I actually think quinoa is great! It's one of my cheap-ass staple foods. Besides the obvious flavor-fixes (soak / boil it in some flavorful stock), it's easy to dress-up with a little mint, lemon-honey vinagerette and tomato as mock-tabbouleh.

Olive oil, pine-nuts (walnuts, what-have-you), scallions and orange make a nice salad.

Basically any rice or cous-cous pilaf can be adapted to quinoa, amaranth, or (my favorite) wheat-berries. The lone caution I'd have about this is that many of these other grains tolerate salt less happily than rice/pasta products.

Remy (x Jeremy), Thursday, 18 August 2005 20:28 (thirteen years ago) Permalink

steam fish in your rice cooker with quinoa on the bottom to soak up all the juice. yum. if that's not enough flavor spoon in some sri racha chili/garlic.

a little salt/pepper goes a long way with quinoa.

gygax! (gygax!), Wednesday, 24 August 2005 16:16 (thirteen years ago) Permalink

one month passes...
so this post is a month ago but my fave way to do quinoa is to stew carrot in the broth while cooking the grains and then when they are just about ready to serve quickly saute some onion and red bells or if you want to dance around some hot peppers and once they are as you like them stir it in and season to final taste. depending on the ratio of grain to veg this can easily be a salad as well.

jdchurchill, Tuesday, 27 September 2005 14:48 (thirteen years ago) Permalink

Have only just heard of quinoa and jumped on line to find out what I can about it. Discovered conflicting statements. From Remy it is 'cheap ass'. From Ancient Harvest list it is $8.30 for 340g. A lot more expensive than rice and cous cous. Also seems only to be available from this one company and stocked only by Health food stores. Still, will give it a go. Being grain like in appearance, Quinoa as actally a relative of spinach, so must be lower in carbohydrates.

Joan McCallum, Friday, 7 October 2005 03:38 (thirteen years ago) Permalink

I've been able to buy this in bulk at places like the Berkeley Bowl, and occasionally at Farmers' Markets. And always for a very reasonable price. Perhaps this is unusual…?

Remy (x Jeremy), Friday, 7 October 2005 16:22 (thirteen years ago) Permalink

Oh! Quinoa -- this is my favorite cold quinoa salad:

Cut up some red, orange, yellow bell pepper into very small pieces
Add a handful of frozen corn and a drained/rinsed can of black beans
sprinkle with salt, add chopped cilantro
douse with red wine vinegar but not so it's swimming in it
mix up with one cup of prepared, cooled quinoa

eat for several days. onions are optional.

The Milkmaid (of Human Kindness) (The Milkmaid), Friday, 14 October 2005 14:50 (thirteen years ago) Permalink

PS - run the corn under some hot water so it's NOT FROZEN anymore. sorry i forgot to mention that. the corn needn't be frozen.

The Milkmaid (of Human Kindness) (The Milkmaid), Friday, 14 October 2005 14:51 (thirteen years ago) Permalink

Mm that sounds really nice, I do a similar one with couscous.

Archel (Archel), Monday, 17 October 2005 08:12 (thirteen years ago) Permalink

quinoa is dirt-cheap at trader joes.

gygax! (gygax!), Monday, 17 October 2005 19:45 (thirteen years ago) Permalink

three years pass...

i hated this last time i made it but i want to try again

horrible (harbl), Wednesday, 5 November 2008 18:50 (ten years ago) Permalink

i won't stand for this quinoa slander!

add butter, salt = u will be happy

Tracer Hand, Friday, 7 November 2008 12:08 (ten years ago) Permalink

well i didn't like the texture of it, i think it will be better if i make a salad out of it. this comes to mind because the nyt's recipes are quinoa this week. (i would use tofu instead of shrimp)

i need to eat more protein in general.

horrible (harbl), Friday, 7 November 2008 12:28 (ten years ago) Permalink

quinoa is wonderful

i love to hear this again and again (gbx), Friday, 7 November 2008 12:38 (ten years ago) Permalink

yeah i love quinoa! i like all those grains - pearl barley, spelt, bulgur, that weird oversized cous cous

t_g, Friday, 7 November 2008 12:53 (ten years ago) Permalink

I've been making quinoa for breakfast a few days a week - as quick as rolled oats, and some butter and jam + the sort of peanutty quinoa flavor = A+. I also really like that it doesn't slime up, has a nice crunch, and the grains stay separate and fluffy.

Jaq, Friday, 7 November 2008 14:37 (ten years ago) Permalink

i was going to post that recipe from the nyt. it looks great and also very simple.

don't make the mistake of getting "quinoa flakes" hot cereal. it looks like cream of wheat and tastes like dirt.

lauren, Friday, 7 November 2008 14:59 (ten years ago) Permalink

the texture is the best thing about it! it's kinda crunchy

Tracer Hand, Friday, 7 November 2008 15:03 (ten years ago) Permalink

i mean normal quinoa, not whatever the hell quinoa flakes are

Tracer Hand, Friday, 7 November 2008 15:04 (ten years ago) Permalink

it's been processed somehow to be quick-cooking.

lauren, Friday, 7 November 2008 15:13 (ten years ago) Permalink

made the quinoa salad link above last night, with pressed, fried tofu instead of shrimp. it's great!

lauren, Monday, 10 November 2008 14:41 (ten years ago) Permalink

yeah i bought some (more expensive than i remember, weird) and the cucumber and stuff is in the fridge. probably tomorrow.

horrible (harbl), Monday, 10 November 2008 16:39 (ten years ago) Permalink

ok i finally made it. i think last time i cooked it wrong (i might have just boiled water and let it soak like couscous but this was like 3 years ago so i don't remember) and it was like little slightly crunchy beads. this was much better. quinoa is a good food. i added some shredded carrot and skipped the huge amount of oil they want you to put in that recipe, it was good.

ketchup dood (harbl), Sunday, 16 November 2008 03:08 (ten years ago) Permalink

Yeah, you need to cook it like rice in order for the beads to explode into rings - I'm glad you stuck with it!

Tracer Hand, Monday, 17 November 2008 11:04 (ten years ago) Permalink

six months pass...

quinoa keeps turning out mushy. i cooked it like rice w/vegetable stock & bay leaf, add sauted onion and basil after it cools. tastes ok but the consistency is like cream of wheat. tried using less liquid with same results. how can i get it crunchy?

m coleman, Monday, 15 June 2009 11:29 (nine years ago) Permalink

just up above someone says that 'quinoa flakes' have the consistency of cream of wheat - is that what you bought?

just sayin, Monday, 15 June 2009 11:33 (nine years ago) Permalink

three years pass...
two weeks pass...

well this lady is having none of it:

i'm not persuaded yet.

arby's, Friday, 1 February 2013 21:25 (five years ago) Permalink

guardian article is pretty dumb imo. quinoa farmers getting better prices for quinoa = they can pay for a lot of other things that are more important than quinoa (healthcare, education, etc.)

space phwoar (Hurting 2), Friday, 1 February 2013 21:44 (five years ago) Permalink

nine months pass...

how much should quinoa be expanding if i'm cooking it right? i tried making sort of a couscous pilaf with quinoa instead, maybe should boiled it from the start instead of putting it in after my vegetables had gotten going, and the quinoa seemed to be kind of scant at the end of the process.

i do see little rings, but it's not very big. i've had much fatter quinoa (cold, tho) from restaurants. it does seem pretty edible in any case, even if i did it wrong.

j., Thursday, 7 November 2013 01:12 (five years ago) Permalink

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