Who else LOVES quinoa?

posted 3 years ago in The Lounge
Post # 3
Member
687 posts
Busy bee

@lalalyanne:  I love it! I used to eat it all the time and then it started making me sick. 🙁 The same thing has happened to me with some other foods too, so I figured I would give it another shot aaaaand… no. 

I used to eat it for breakfast, mixed with mashed banana and cinnamon. And for dinner I’d make this bag of “ancient grains” mix that has quinoa + different kinds of rice, amaranth, etc. I’d cook that with some veggie bouillon and woodear mushrooms… so good!

PS I’m not trying to scare anyone off quinoa. I seem to have developed a bunch of weird food allergies/sensitivities in my mid-20s and that just happens to be one of them. It’s not usually a problem for people.

 

Post # 4
Member
4494 posts
Honey bee
  • Wedding: November 2012

I like it quite a bit, although it depends a lot on how you cook it.  If it’s not prepared and seasoned well, it can taste a little too healthy to be enjoyable.

Post # 5
Member
10748 posts
Sugar Beekeeper
  • Wedding: February 2014

I have never actually cooked anything with quinoa, but I have a bag of it waiting in my pantry… I found a recipe for chicken and quinoa in a slow cooker that looks pretty good. 

Chicken Stew

Ingredients

  • 3  large carrots, sliced (2 cups)
  • 2  medium stalks celery, sliced (1 cup)
  • 1  large onion, chopped (1 cup)
  • 2  bone-in chicken breasts (about 1 1/4 lb), skin removed
  • 5  cups water
  • 3/4  cup uncooked medium pearl barley
  • 2  teaspoons chicken bouillon granules
  • 1  teaspoon salt
  • 1/4  teaspoon pepper
  • 1  can (14.5 oz) diced tomatoes, undrained
  • 2  tablespoons chopped fresh parsley
  • 1  teaspoon dried thyme leaves

In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

Cover; cook on Low heat setting 8 to 9 hours.

Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Post # 6
Member
10748 posts
Sugar Beekeeper
  • Wedding: February 2014

Oh and I totally meant to replace the barley with quinoa!

Post # 9
Member
3268 posts
Sugar bee
  • Wedding: May 2015

@lalalyanne:  I love quinoa too! I only recently began eating it regularly (after discovering that wheat does not agree with me very well), so I only have 2 things I like to do with it so far: make tabbouleh with quinoa instead of bulgur (yum!); and put tahini sauce or tahini salad dressing on hot quinoa and some steamed vegetables. I guess I would sort of automatically use it to replace rice in some things, though. 

I’m looking forward to finding some ideas on here too! 🙂 I like the quinoa “spaghetti” idea a lot, since I loooooove pasta with tomato sauce, but try to avoid wheat as much as I can and don’t always feel like spending on gluten-free pasta.

Post # 10
Member
1470 posts
Bumble bee

Another quinoa lover here 🙂 It’s absolutely delicious to stuff a bell pepper!

Post # 11
Member
3978 posts
Honey bee
  • Wedding: September 2014

I find it kind of bitter! Any suggestions??

Post # 12
Member
3268 posts
Sugar bee
  • Wedding: May 2015

@lalalyanne:  Oooh, yum! I’ll have to try that soon!

If anyone wants to know what my tahini sauce usually contains, here is an approximation of the recipe:

1/4 cup tahini (sesame seed butter)

juice of 1 lemon

1 or 2 garlic cloves, chopped (and lightly sauteed in olive oil, if you don’t like/can’t digest raw garlic)

Enough water to make sauce pourable

Salt

Chopped parsley or other herbs

Spices– hot pepper, cumin, or others you like

If turning this into a salad dressing, I also add some cider vinegar, olive oil, and green onions or chives– to make a version of Goddess Dressing. Both versions are delicious with quinoa and steamed veggies!

Post # 13
Member
693 posts
Busy bee
  • Wedding: October 2011

LOVE quinoa!

One of our favorite things to do is to cook it in coconut milk (instead of water or broth).  It’s so flavorful and gives it an extra dimension.

Post # 14
Member
3268 posts
Sugar bee
  • Wedding: May 2015

@love108:  I used to find it too bitter to enjoy also, until I read in Deborah Madison’s amazing cookbook, Vegetarian Cooking for Everyone, that one must rinse the dry quinoa in a colander a few times before cooking it. It has saponins (bitter soapy compounds) on its seed coat, and rinsing it a few times in a colander removes them. I enjoy it much more now that I know to do that!

Post # 15
Member
3268 posts
Sugar bee
  • Wedding: May 2015

@melisandescott:  OOH I like this idea. I’m really into cooking with coconut milk and coconut oil right now. I’ll try this soon. 🙂

Post # 16
Member
654 posts
Busy bee
  • Wedding: February 2014

I absolutely love quinoa! My favorite is combining it with feta and this recipe. I could eat that meal every day!

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