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Thread: Quinoa

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    Quinoa

    I just tried some quinoa tonight for the first time. It is good stuff. It was easy to prepare and tasted quite good. I suppose it tasted like sesame seed flavored rice, if I had to try to compare it to something. Anyway, it appears to be pretty darn good for ya, so I thought I would post it on here. Here's just one of many links about it http://en.wikipedia.org/wiki/Quinoa You can just google it and read all about it. Has anybody else tried it?

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    Senior Member CollectiveInk's Avatar
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    My son and I tried it for the first time a week or so ago. It wasn't bad (wasn't great either.) Easy to prepare, nutritious, but had a bit of a "grassy" taste to it. When you fixed yours, did you end up with all these little "rings" after it was cooked?

    We'll give it another try, for sure. It helps break up the rice or couscous decision.
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    bouldertransplant slickyricky's Avatar
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    A local granola maker here in Boulder makes amazing quinoa granola and bars, I have them all the time. http://www.fionasgranola.com/

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    '05 NUEser EJ123's Avatar
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    For me it's tough to eat by itself. It's good with agave nectar though.

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    I first rinsed a cup of it in a fine strainer to get rid of the bitter saponin residue. Then I let it dry for about 10 minutes. In a small sauce pan, I melted about a tablespoon of butter over med-high heat. Once melted, I added the raw quinoa. I "toasted" it that way just until it browned, then I added about 1.5 cups water. Turned the heat to medium and let it simmer for about 15 minutes. Just a little salt and some pepper and it was great. I didn't really get any rings so to speak. Perhaps you maybe overcooked it? Mine was mostly translucent with just a hint of white left in the middle of each "kernel". I suppose you could substitute chicken broth for the water and get more flavor that way.

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    I tried it a couple of years ago. I liked it, and I used to eat it fairly often, but now that the novelty has worn off I can't stand it

    It's pretty high in protein - around 20% if I remember correctly.

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    Splicer of Molecules Nickel's Avatar
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    I like it as an oatmeal substitute for breakfast.

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    Quote Originally Posted by MessenJah View Post
    It's pretty high in protein - around 20% if I remember correctly.
    It has the highest protein of all the grains, eventhough it's not really a grain. Also it's the only grain with all the essential amino acids.

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    Quote Originally Posted by sharptailhunter View Post
    Also it's the only grain with all the essential amino acids.
    Aha, that was the other great thing about it that I forgot.

    That fact is the main reason why I started eating it.

    I prefer rice though - quinoa is too small and soft for me

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    NorCal Climbing Freak
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    Love Quinoa. Very versatile grain, and of course very nutritious.

    One of my favorite preparations (a bit involved but ever-so-tasty): http://www.epicurious.com/recipes/fo...OT-STEW-233714

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    Senior Member I saw Elvis's Avatar
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    Several pro teams have started using it as an alternative to pasta (if they're not Italian ).
    Just watch how much you consume, my wife went crazy for it and developed an allergy to it.
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    Senior Member JasonC's Avatar
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    On that note, here is a recipe I occaisionally make. I think it is a side dish, but I freeze it in 2-cup containers and take it to work for lunch.

    http://allrecipes.com/Recipe/Quinoa-...ns/Detail.aspx

    Tweaks:
    Add 1-2 cans of diced tomatoes
    Add some cooked whole oat groats
    May add some chicken in the future for added protein

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    Senior Member mrbUSA's Avatar
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    Quinoa as noted through the replies is very healthy and a good alternative to heavier starches. For the past year, I have been making and eating various low fat, high protein soups for breakfast and include quinoa in mostly all of them. By cutting out the sugars etc and eating soup for breakfast, I have managed a gradual weight loss of 20-pounds. I'm where I want to be: 200. To me soup is a no brainer because it's packed with vegetables. I eat as much as I want in the morning. Quinoa is a positive adder.

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    Senior Member Garfield Cat's Avatar
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    Quinoa flavor: If you're near an Asian community like Chinese or Vietnamese, you might come across an herb store. Go walk in there and the aroma of all those herbs will fill your nostrils and senses with something unique, pungent, but somehow appealing. That's what Quinoa reminds me of.

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    KombuchaCHIC Shadiyah's Avatar
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    Love the stuff. I like to sprout it and put it on salads. I don't have much experience with cooking it, however. It is wonderfully healthy for you and makes a great training grain. Mix it in with homemade energy bars, put it in your breakfast cereal, smoothies, etc.

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    RacingBear UmneyDurak's Avatar
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    So important question is: "Can it be cooked in an automatic rice cooker?"
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    KombuchaCHIC Shadiyah's Avatar
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    ^^ LOL

    I doubt it. From what I hear, it is very easy to cook.

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    Senior Member itsIRIEpat's Avatar
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    Forget about the rice cooker.

    Just add one volume of Quinoa, and two volumes of Water. Bring to boil, then lower to simmer for about 10 to 15 minutes. When all of the water is absorbed you are finished. Quinoa should be translucent and have these little sprouting rings coming from them. That is when you know it is done.

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    Good advice, you can do it in an automatic rice cooker, but it is so easy on the stove I never bother.

    Just make sure you rinse it thoroughly before cooking it.
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    Out the door roadie gal's Avatar
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    Does rinsing it remove that bitter taste? I tried Quinoa and just couldn't take that bitterness.

  21. #21
    crazy bike girl msincredible's Avatar
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    Quote Originally Posted by roadie gal View Post
    Does rinsing it remove that bitter taste? I tried Quinoa and just couldn't take that bitterness.
    Yes. The grains naturally come coated with saponins which are extremely bitter.

    When you rinse it, the saponins will foam up (like soap). Rinse it until the foam is all gone. I use a really fine mesh strainer.
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    Thanks for the tips on rinsing.. the problem it has is that it is so small, so that rinsing it in a regular strainer makes them disappear in the kitchen sink. When I cook them (raw) , they fly around once the water comes to a boil and I've got to scrape them off the walls of the pot.
    Other than that.. quinoa reminds me of couscous and can probably replace it in recipes. Best of all (for me) apart from its' higher protein content, is that it doesn't have gluten and is not an actual grain, but a seed.


    BTW, where did you (meant "I saw Elvis") read this about how pro teams eat quinoa. Why? Higher protein, easier digestability? Lots of people I know complain about being severely bloated from gluten-foods. I'm gluten intolerant, so have stopped eaten wheat or related grains (barley, rye & oats , too similar).
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