Quinoa - what the .. ?
Okay, so in a fit of spontaneity this weekend, I bought a box of quinoa, except now I have no idea what to do with it. The directions on the package basically just say to boil it, with the only variations being using stock instead of water or slicing up some vegetables in it for a pilaf. Somehow, I doubt that's all you can do with quinoa. Any suggestions?
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14 Comments:
I like to saute some scallions and garlic in a little olive oil and then add the quinoa and get it coated with the oil before I add chicken or vegetable stock to it and cook it up as a side dish. I substitute this (with whatever variations seem appropriate) all the time for rice or couscous. I've also made wonderful salads with it (think of using it for a variation on tabouli).
Ann Fisher at 4:14PM on 11/30/07
Quinoa is one of my faves. I like it served with sauteed broccoli rabe (garlic and olive oil); pile the rabe on top of the quinoa and sprinkle some pecorino on top. Sometimes for a simple supper I like it all by itself with some butter and pecorino. I never follow the package directions -- just use 1 part quinoa to 2 parts water/stock. Bring to boil, stir in the quinoa, put the lid on and drop the temp to low. Eighteen minutes later you have a delicious meal.
ride&cook at 4:25PM on 11/30/07
I love quinoa. My roommate made a great salad with it the other day by cooking it, chilling it, then tossing it with roasted beets and roasted fennel and a sherry vinaigrette. It was fabulous.
My favorite 'fancy' way of making quinoa is using it in place of rice in a briyani. I've got a recipe for quinoa briyani posted at recipezaar.com if you want to check it out.
Have fun experimenting, it's a great grain.
slashchef at 6:27PM on 11/30/07
101 Cookbooks had an amazing recipe for a red quinoa salad a couple months ago...search her site!
Hillary
Chew on That
Chew on That at 6:30PM on 11/30/07
quinoa is so wonderful. we add it to chili. my vegan friend uses it for porridge in the mornings with apples and cinnamon. i like it cooked in chicken broth then mixed with some butter and chili powder. it is really versatile though. and delicious. plus it is REALLY healthy.
lexophile at 6:35PM on 11/30/07
I made the recipe on 101 cookbooks, its fantastic! Here is the link
http://www.101cookbooks.com/archives/quinoa-and-grilled-zucchini-recipe.html
I also like to roast chili peppers and sweet potatoes, sautee onion and garlic toss it with the quinoa and add some goat cheese, YUM!
rockymountainmarta at 7:27PM on 11/30/07
Treat as you would rice.
Think of it as a filler grain in recipes already in your repertoire such as meat loaf, stuffed peppers, quick breads or muffins...
I am sure if you googled the word along with "recipe" and any ingredients on hand, you'd come up with tons of ideas. E.g. apricot, almond, spinach, butternut squash, chocolate, eggplant, mint...
Eliz. at 8:20PM on 11/30/07
Quinoa is the supergrain - the highest protein grain on the planet. I generally saute the grain first (toasting, really), until they start to pop, then add the liquid. I generally saute any veggies in another pan but I'm sure there's a more efficent way to do it :D.
chiff0nade at 9:10PM on 11/30/07
Make sure you rinse your quinoa before cooking, like you do with certain types of rice. It has a natural protective coating that can taste bitter or soapy if left on.
Once that's taken care of, use your new Andean friends like you would any other grain - as a simple side dish, a hearty hot breakfast cereal, the star of a saffron-stained casserole, floating in a soup, sprouted, ground into flour, or even as a dessert pudding.
butterface at 9:36PM on 11/30/07
I make quinoa very often (at least once a week and eat it for several days thereafter), using whatever fresh greens are available. While the quinoa is cooking in a separate pot (usually with just plain water), I'll saute, in a large pan, some onions and/or garlic, along with mushrooms, diced peppers, quartered thick slices of zucchini (great in quinoa; I include at least two small ones), all til tender; then I'll add a large bunch of chopped kale and/or swiss chard (or spinach or broccoli rabe -- but I think kale works best) which I may or may not blanch first, and also saute until tender. When the quinoa is cooked (1 part quinoa to 2 parts liquid, simmered for 12-15 minutes), stir it into the sauteed vegetables, mix thoroughly, season with pepper and salt (I usually prefer to add fleur de sel at the table). This is a wonderful, satisfying dish, that gets even better after a night in the fridge. I make as large a portion as will fit in my largest saute pan because I'll eat it for both lunch (by itself) and dinner for a couple of days. For me, it has almost completely replaced pasta, potatoes and rice. I love it! Like the starches it easily (and more healthfully) replaces, it's extremely adaptable and is destined to similarly become a staple as it gains in popularity.
Mmm at 12:03AM on 12/01/07
I make quinoa paella.
I like making a huge salad with whatever in-season vegetables I have, avocado, toasted chickpeas, and lime juice.
I put ratatouille over quinoa.
I stuff quinoa in bell or poblano peppers.
I serve it instead of rice.
There's lots to do with quinoa!
KarynMC at 12:07AM on 12/01/07
Mmmm... quinoa. In the summer I love to make what I call Quinoa Cucumber Salad:
Boil the quinoa until tender.
While the quinoa is boiling, peel and slice a cucumber, and mix in a bowl with some salted peanuts.
When the quinoa is done, mix with the cucumber and peanut mixture.
Serve topped with avocado slices, then continue eating directly from the mixing bowl until you are stuffed.
GoldenEel at 2:07AM on 12/01/07
I love this grain also. I tried the recipe on Epicurious once with mint and sweet corn. It was delicious but better for summer, but you can just add whatever vegetables are in season and dress it up a bit. I like mushrooms with it a lot!
Littlebluesiren at 12:52PM on 12/01/07
I've been eating quinoa for years.
In addition to eating it like rice I mix it up with oatmeal or use it instead of oatmeal. Because of its nutty taste you can make it to be savory or sweet.
I rarely rinse it. I'm too lazy and don't notice the bitterness.
CanadianFoodieGirl at 1:43PM on 12/03/07