Quinoa - what do you do with it?

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Posted 1/20/2011 by Julee in NSBR Board
 

Julee
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Posted: 1/20/2011 7:13:54 PM
Any favorite recipes?

Can you make it in the Rival Rice Steamer?

I'm going to add this to our meals. I just have no idea what it is! (I'm reading about it and it's a complete plant-based protein - meaning it contains all nine essential amino acids.)

And, most importantly, how do you pronounce it?


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Pea-T-A-Mom
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Posted: 1/20/2011 7:17:32 PM
Pronounced Keen-wah.

I haven't tried this yet, but it sounds yummy -- I plan to make it soon:
Quinoa Pilaf


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Pea-T-A-Mom
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Posted: 1/20/2011 7:19:51 PM
Here's more info. It sounds like you could make it in a rice steamer(I've never tried that), but it requires some pre-prep first:

The lowdown

We may call quinoa -- pronounced KEEN-wah -- a grain, but it's really the seed of the South American goosefoot plant. The gluten-free seeds are high in protein, and quinoa's amino acid profile is comparable to casein, the complete protein found in milk, according to the United Nations' Food and Agricultural Organization.
Quinoa is easy to digest and quick to prepare, but the seeds, which are coated with saponin, must be rinsed before cooking to remove bitterness, says the America's Test Kitchen crew. Some cooks prefer to soak the seeds for a few minutes, before placing them in a fine-meshed sieve under running water. Dry the kernels on a kitchen towel before proceeding. Some recipes also suggest toasting the seeds in a dry, hot saucepan for a few minutes until the water evaporates and the quinoa becomes aromatic, before adding simmering stock to cook.
Then, use the same proportions you would with plain white rice, a 1:2 ratio of grain to water or stock. Bring it to a boil and simmer it, covered, for 10-15 minutes. Remove the pan from the heat source, then leave the lid on for a few minutes more -- the America's Test Kitchen staff, which loves the grain for its "addictive crunch," suggests placing a clean dish towel over the top of the pot and replacing the lid on top for that final steaming. Then, fluff the grains with a fork, as you would couscous. The kernels should be translucent and fluffy, with small threads.


Source


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caroscraps
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Posted: 1/20/2011 7:23:29 PM
www.self.com has a good recipe using arugala and chick peas. My DD said it was really good. I'm going to try it soon.


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twinsmom-fla99
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Posted: 1/20/2011 7:23:37 PM
Thank you for posting about this!

We had our first quinoa experience last night. It was a little bland b/c I really didn't know what to do with it except cook it according to the package directions. However, we tried a few different types of Mrs. Dash on it--not too bad!

I do think it will be great added to soups and casseroles.

I will be looking forward to any recipes posted here. Come on ladies! Help us out!

Please?

Julee
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Posted: 1/20/2011 7:25:38 PM
I had no idea! It sounds interesting. And that recipe looks good! Thank you for finding and posting all that!

And I never would have guessed it to be Keen-wah.


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Denda
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Posted: 1/20/2011 7:29:50 PM
We have just started eating it. We love it! The last time I made it I added garlic,red bell pepper, corn, cumin, oregano and onions. I also have a recipe that calls for a can of Rotel. I have not tried this one yet.


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twinsmom-fla99
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Posted: 1/20/2011 7:29:54 PM

Quinoa is easy to digest and quick to prepare, but the seeds, which are coated with saponin, must be rinsed before cooking to remove bitterness, says the America's Test Kitchen crew
I found mine at Costco, and it is pre-rinsed and ready to go with no other prep necessary. It cooked perfectly in 15 minutes.

scrapulous
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Posted: 1/20/2011 7:33:48 PM
Here's our favorite quinoa recipe:



* Exported from MasterCook *

Quinoa and Black Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : beans Quinoa
veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 onion -- chopped
3 cloves garlic -- peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 cans black beans -- rinsed and drained
1/2 cup fresh cilantro -- chopped

Heat oil in medium saucepan over medium heat. Stir in onion and garlic and saute until lightly browned.

Mix quinoa into saucepan and cover with vegetable broth.

Season with cumin, cayenne pepper, salt, and pepper.

Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into saucepan and continue to simmer about 5 minutes until heated through.

Mix in black beans and cilantro.

Sometimes I serve this as a taco filling, in flour tortillas with avocado, salsa or hot sauce, and shredded lettuce.
------------------------------------------

Haven't tried this one yet:



* Exported from MasterCook *

Quinoa and Two Bean Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : beans Quinoa


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups frozen green beans
1 1/3 cups water
3/4 cup quinoa
1 can cannellini beans -- rinsed and drained
1/4 cup sliced green onions
lettuce
Dressing:
3 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fresh basil OR 1 tsp dried basil
1/4 teaspoon coarse salt
1 clove chopped garlic
4 drops red pepper sauce

In sauce pan, stir together green beans, water, and quinoa. Heat to boiling, reduce heat, and simmer 12 - 15 minutes, or until water is absorbed.

Remove from heat and let cool for 10 minutes.

In a bowl, mix quinoa mixture, beans, and onions.

Cover and refrigerate for 1 hour.

Meanwhile place dressing ingredients in a small jar. Shake well and refrigerate until ready to serve.

Just before serving, pour dressing over salad, toss gently, and serve on lettuce-lined plates.
--------------------------------------

Haven't tried this one yet either:



* Exported from MasterCook *

Quinoa Risotto Milanese with Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Quinoa veggie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons olive oil
3 Tablespoons butter
1 small onion -- diced
1/4 cup white wine
1 1/2 cups quinoa
5 to 8 cups vegetable or chicken broth
1 1/2 cups vegetables (peas, asparagus, green beans,
roasted red peppers, etc.)
1/2 cup romano cheese -- shredded
1/4 cup parsley (for garnish) -- chopped
parmesan cheese -- grated

Heat stock in saucepan and keep covered and warm.

Heat a large skillet over medium heat. Add olive oil and half the butter.

When butter is just melted add onions an saute for 5 minutes.

Add quinoa and stir to coat well.

Add wine and allow to be absorbed.

Add enough warm stock just to cover the quinoa. In about 5 minutes, add more stock to keep quinoa covered.

Add veggies.

Do not cover the pan, but keep adding warm stock as needed to keep quinoa covered until tender, about 20 minutes.

Add remaining butter and romano cheese and stir in well.

Remove from heat, garnish with parsley, and serve with parmesan.
-------------------------------

This one is yummy:



* Exported from MasterCook *

Zesty Quinoa with Broccoli and Cashews

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Quinoa veggie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
4 cloves garlic -- minced
1 medium red onion -- minced
1/3 cup sun-dried tomatoes -- julienned or chopped
1 cup vegetable broth
1 cup dry white wine
4 Tablespoons lemon juice
1 cup quinoa
sea salt to taste
2 cups broccoli florets
fresh ground black pepper to taste
1 cup roasted cashew pieces
4 scallions -- thinly sliced

Heat olive oil over medium heat in a saucepan and saute red onion and garlic for three minutes.

Add sun-dried tomatoes, vegetable broth, wine, and lemon juice; bring to a boil.

Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes. Add broccoli on top and simmer an additional 5 minutes.

Remove from heat and toss gently until combined. Add ground pepper.

Garnish with cashews and scallions.
----------------------------------



* Exported from MasterCook *

Mexican Quinoa with Pinto Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Quinoa veggie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sliced bell pepper and onions -- mixed
4 cups pinto beans with about 1/2 c liquid
2 cups cooked quinoa
2 cups sweet corn
5 cloves garlic -- minced
2 Tablespoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1 teaspoon salt

Pour peppers and onions in large skillet and saute in small amount of oil.

Add herbs and spices, saute for another minute or two.

Add all other ingredients, bring to a simmer, cover loosely, and simmer for about 20 minutes.

Remove from heat and let stand, covered, for 10 minutes.
-----------------------------------



* Exported from MasterCook *

Coconut Curry Quinoa Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entertaining Quinoa
stew veggie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1 medium leek -- coarsely chopped
1 small zucchini, winter squash, or carrots -- coarsely chopped
2 ribs celery -- coarsely chopped
1/2 small yellow bell pepper -- coarsely chopped
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked quinoa
2 cups water
1 teaspoon sea salt
1 cinnamon stick
2/3 cup cooked kidney beans
1/2 cup light coconut milk
cilantro leaves, whole

Heat a heavy-bottomed soup or casserole pot. Add oil and leek. When leek is shiny, mix in next veggie and allow time for each to seal.

Mix ground spieces into veggies.

Mix quinoa with veggies, then add water, salt, cinnamon, beans, and coconut milk.

Cover and simmer until quinoa drinks up liquid and veggies are soft.

Remove cinnamon, blend 1/3 of the stew, and put back into pot.

Garnish with cilantro leaves.



lalakme
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Posted: 1/20/2011 7:36:49 PM
One of my favorite things to do with it is to eat it as a hot cereal in the morning with honey. It's really good like that. I just cook it the same way I would rice on my stove.


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adak
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Posted: 1/20/2011 8:16:40 PM

I really want to like quinoa, but have had bad experiences with an odd after taste. At first I assumed I hadn't rinsed enough, but tried it again and still found the odd taste.

Do any of you notice an odd taste that lasts several hours or am I just crazy?

purplepackrat
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Posted: 1/20/2011 8:18:19 PM
I use it in pasta salad sort of salads instead of the pasta. Like veggies and whatever dressing you usually use.

Sometimes I use it in a casserole sort of way with chicken and roasted veggies.

No exact recipes, just incorporate it into my regular meals as a substitute or addition where appropriate.


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nicolequinn
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Posted: 1/20/2011 8:24:24 PM
This recipe is great!

Quinoa and Turkey Meatloaf

Sounds gross... but tastes good!
My son has tons of food allergies, so Quinoa is a great replacer for stuff.



dotingmom
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Posted: 1/20/2011 9:10:18 PM
We discovered Quinoa fairly recently too. We have favorite recipes. The first is garlicky sauteed shrimp tossed with quinoa and any other chopped veggies you like and have on hand. For this one I cook my quinoa in chicken stock.

The other is a cold quinoa. I cook it in a mix of orange juice and water. Then chill it. I toss it with grapes, mandarin oranges, berries and nuts (slivered almonds or pine nuts). If you feel it needs a dressing you can make a light dressing with some apple cider vinegar, canola oil and some orange juice. It's a winner in our house.

I cook it the way Melissa D'Arabian (Next Food Network Star winner) suggests. 10 minutes in a covered dish in the microwave. Have never had a problem.

ENJOY!!!

scrapulous
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Posted: 1/20/2011 9:24:11 PM
You can also substitute it in any recipe that calls for couscous.

mizzkb00
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Posted: 1/20/2011 9:41:13 PM
I haven't made this myself but I have had it cooked and then added to a nice raw spinach, red onion and chopped chicken breast salad w/ light vinegrette dressing...very yummy! I did buy some red quinoa to try soon though.


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Posted: 1/20/2011 9:43:27 PM
Quinoa and Black Beans...so good!!!





cori in wa
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Posted: 1/20/2011 9:52:11 PM
'Tis funny. I was going to start a post about this today as I've heard it pronounced two very different ways recently.

"Keen-wah"
and
"key-noah"

A friend gave me a bag and I've yet to try it. I have heard to just use the quinoa in place of rice or barley or cous-cous. Looking forward to checking it out!

AussieMeg
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Posted: 1/21/2011 3:50:39 AM
Indian-spiced Chicken Quinoa Pilaf

Ingredients (serves 4)
1 tbs olive oil
6 (about 500g) chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated ginger
1 long fresh green chilli, seeded, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp black mustard seeds
1/2 tsp fennel seeds
1/2 tsp ground turmeric
2 cups (380g) quinoa
4 cups (1 litre) chicken stock
1 cup (150g) fresh or frozen peas
1/2 cup (80g) toasted cashews
1/2 cup coarsely chopped coriander
Natural yoghurt, to serve

Method
Heat the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in another batch with remaining chicken.

Add onion to pan and cook, stirring, for 5 minutes or until onion softens and begins to brown. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric and cook, stirring, for 1 minute or until aromatic. Add quinoa, stock and chicken; bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes. Add cashews and coriander; gently toss until just combined.

Spoon the pilaf among serving plates. Serve immediately with yoghurt, if desired.


Sorry for the metric measurements LOL!

pretzels
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Posted: 1/21/2011 5:23:35 AM
I use it where I would normally use rice. I make quinoa-stuffed bell peppers, and DH and I use it in stir-fries (the kids still eat regular rice).

crafterbeth
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Posted: 1/21/2011 5:36:47 AM
Been eating it for years, right along with steel cut oats!LOL

Along with things others mentioned I like to put mine in
vegetarian chili!



Julee
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Posted: 1/21/2011 6:01:29 AM
Thank you all for the recipes and suggestions and the time it took to search for and copy them all here. It's like I just bought a quinoa recipe book - but one with recipes people actually like IRL!

I am going out today to get some and then I'll eeny meeny miny mo my stack of printouts for dinner tonight!


=)Julee

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sharonmnc
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Posted: 1/21/2011 6:05:45 AM
I make a quinoa salad with shrimp and vinaigrette dressing. There's no real recipe. It's a "throw in what you have" kind of thing. I use celery, carrots, onions and whatever fresh herbs or vegetables I have. It's better if you make it ahead and let the flavors blend.


Sharon

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Monklady123
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Posted: 1/21/2011 6:07:33 AM
Thanks for this thread. I need to branch out a bit from just plain rice now that I can't eat gluten anymore.


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