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Old 06-12-07, 08:57 PM   #1
ravenmore
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Quinoa

I'm trying this stuff tonight for the first time. Definitely kinda weird looking. Anyone else ever try it?
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Old 06-12-07, 08:58 PM   #2
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huh?
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Old 06-12-07, 09:01 PM   #3
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I had some from Eden brands recently, it was pretty good.
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Old 06-12-07, 09:04 PM   #4
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Hmmm - not sure I made it right. Is it supposed to be slightly crunchy when its done or is it under cooked?

Siu - its a grain thats supposed to be really good and really good for you. I'd heard about it recently a few times and ran across it at the grocery store tonight so I thought I'd give it a whirl. Its supposed to be a very high quality protein source...
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Old 06-12-07, 09:07 PM   #5
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When I cooked it, it was soft, like oatmeal. It's good stuff and pretty flexible. For breakfast, some brown sugar and raisins or butter and salt. For dinner, throw some shrimp and andouille sausage on it.
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Old 06-12-07, 09:07 PM   #6
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Heh, I just read the wikipedia article about it. Sounds interesting...
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Old 06-12-07, 09:08 PM   #7
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Quote:
Originally Posted by ravenmore
Hmmm - not sure I made it right. Is it supposed to be slightly crunchy when its done or is it under cooked?

Siu - its a grain thats supposed to be really good and really good for you. I'd heard about it recently a few times and ran across it at the grocery store tonight so I thought I'd give it a whirl. Its supposed to be a very high quality protein source...

you did it right, raven. It has a very subtle "snap" (more that than a "crunch") when it's cooked right. I love this stuff- it's great for stuffing peppers with, BTW. And it has one of the highest and best protein profiles of all the grains. But yeah, it is kinda weird looking, isn't it?
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Old 06-12-07, 09:08 PM   #8
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I love it! I frequently use it as a substitute for rice. I don't think it's supposed to be slightly crunchy though...
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Old 06-12-07, 09:12 PM   #9
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Keep repeating:

"The Mother Grain....The Mother Grain....The Mother Grain"

If pressed I could remember some quinoa taboulleh I used to make....

went sumtin' like

quinoa, cooked, rinsed, chilled
spelt or wheat berries, CRC
smoked trout, flaked
Texas red grapefruit, segemented
EVOO
chives, scallions and/or just about any fresh herb you have
S&P, or LS soy and chile flakes
mo' stuff that I can't remember....

toss, put on endive leaves, eat.



Or just use it like rice. I love the stuff...it is particularly compatible with juices from roasted fowl or red meats, which is kinda weird, since it has a big following in the veggie community. I usually put it with something crisp or chewy, since it can be a little mushy if not cooked right (REAL easy to do.)
We used to say........"Not just quinoa.......quinWOW (keenWOW)"

Chefs are often hurtin' for material.
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Old 06-12-07, 09:12 PM   #10
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Quote:
Originally Posted by jyossarian
When I cooked it, it was soft, like oatmeal. It's good stuff and pretty flexible. For breakfast, some brown sugar and raisins or butter and salt. For dinner, throw some shrimp and andouille sausage on it.

Yep- it does make a nice hot cereal, and is a great substitute for rice in a pilaf.
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Old 06-12-07, 09:12 PM   #11
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Ooooooooh sounds good. I'll go look for it. Thanks!
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Old 06-12-07, 09:12 PM   #12
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Jeez y'all post fast
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Old 06-12-07, 09:16 PM   #13
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Ooo- quinoa tabbouleh! I hadn't thought of that- sounds great! I make a wheat berry salad that's pretty good- quinoa might work in that too, although I love the chewiness of the wheat berries:
Cooked wheat berries
Seasoned rice vinegar (available in Asian or most large supermarkets)
Extra virgin olive oil
Dried cranberries
Walnut pieces
Diced scallions, carrots, and red bell pepper
Salt and pepper to taste.

Mix everything and let it sit overnght to blend the flavors. Goes great with any protein or just as is.
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Old 06-12-07, 09:17 PM   #14
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Quote:
Originally Posted by Walleye
Jeez y'all post fast

We must be hungry
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Old 06-12-07, 09:22 PM   #15
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ah loves my wheatberries, too
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Old 06-13-07, 06:48 AM   #16
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Love it! And no, it shouldn't be crunchy, unless that's how you want it.
I like making stuffed bell peppers with it.
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Old 06-13-07, 06:53 AM   #17
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The wife of a former bandmate is a phenomenal chef, & the first time I tasted quinoa it was in one of her dishes...something with tomatoes & fresh basil & I-don't-know-what-else, but it was spectacular!

So I tried to make it myself, and, um, well, it...was...not spectacular.
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Old 06-13-07, 07:32 AM   #18
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Quote:
Originally Posted by Tiffanie
I love it! I frequently use it as a substitute for rice. I don't think it's supposed to be slightly crunchy though...

Heh - guess I undercooked it then. I'm not exactly the master chef.
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Old 06-13-07, 09:05 AM   #19
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I had it once....it had a bitter aftertaste. Did I do something wrong?
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Old 06-13-07, 09:12 AM   #20
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Originally Posted by slowandsteady
I had it once....it had a bitter aftertaste. Did I do something wrong?

Did you rinse it first? As to texture, I've found that when cooked "properly" (the germ ring is visible), quinoa does have a slight "snap" to it- not crunch, but a very pleasant, almost al dente feel to it. Here's a good basic recipe.
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Old 06-13-07, 09:14 AM   #21
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Quote:
Originally Posted by MTBLover
Did you rinse it first? As to texture, I've found that when cooked "properly" (the germ ring is visible), quinoa does have a slight "snap" to it- not crunch, but a very pleasant, almost al dente feel to it. Here's a good basic recipe.
That describes how mine was actually.
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Old 06-13-07, 09:24 AM   #22
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Another grain worth looking into, BTW, is millet. When cooked, it's like tiny golden pearls, sort of like couscous. Also makes one hell of a fine muffin.
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Old 06-13-07, 09:32 AM   #23
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Also try bulger wheat. Also very good for you. I eat it every day.
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Old 06-13-07, 09:39 AM   #24
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Quote:
Originally Posted by ravenmore
I'm trying this stuff tonight for the first time. Definitely kinda weird looking. Anyone else ever try it?
I've had it before. I have friends from Bolivia who introduced me to it. It's pretty good, and not too hard to find here.
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Old 06-13-07, 09:41 AM   #25
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Quote:
Originally Posted by MTBLover
Ooo- quinoa tabbouleh! I hadn't thought of that- sounds great! I make a wheat berry salad that's pretty good- quinoa might work in that too, although I love the chewiness of the wheat berries:
Cooked wheat berries
Seasoned rice vinegar (available in Asian or most large supermarkets)
Extra virgin olive oil
Dried cranberries
Walnut pieces
Diced scallions, carrots, and red bell pepper
Salt and pepper to taste.

Mix everything and let it sit overnght to blend the flavors. Goes great with any protein or just as is.
That sounds really good! I am going to try it.
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