quinoa

[NMDemDist2]

discuss....

:hi:

[pinto]

1. Mmm, I'd just as soon have a good oatmeal. Not the same I know, but why quinoa?

LOL, that's always my take. :hi:

[NMDemDist2]

16. we're working out and trying to build muscle

so any easy source of protein is great right now

:hi:

[housewolf]

2. It's high nutrient-rich grain/seed

Actually, it's a seed rather than a grain, but is prepared like grains.

It's a complete protein as well as the amino acid lysine and a high figer and antioxidents. It's high in calcium, magnesium, iron, copper and phosphorus. A one-cup serving has 8 gm protein, only 3 gm of fat and 0mg of cholesterol, and 5 gm of fiber.

Health benefits include help for migrane headaches and cardiovascular support.

Some consider it a superfood.

Try it!

[NMDemDist2]

17. yeah, but how does it taste???

:hug:

I know i'm asking the wrong person, i thinking i can spice it up and use it to replace sweet taters in some meals eh?

[housewolf]

21. Yeah.... I add it to blends

but haven't actually eaten it as a main or side dish. It's gaining in popularity, so I have a hunch there are many things folks are doing with it.

You've lost 32 pounds????? How teriffic! It shows that you're working hard and really determined. Hooray for you!!!!

:toast: :toast: :toast:

[Dover]

3. I use it to bulk up soups and salads

and occasionally I'll make a pilaf or something with it. But I can't say as I've gotten in
the habit yet of using it like I have couscous, for instance. Not sure why. I was introduced to both quinoa and couscous at about the same time about 10 years ago and the couscous has gotten to be a regular staple.


Anyway, this subject has gotten a fair amount of discussion here if you want to also check
out some old posts:
http://www.democraticunderground.com/searchresults.html?q=quinoa&sitesearch=democraticunderground.com&sa=Search&domains=democraticunderground.com&client=pub-7805397860504090&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&cof=GALT%3A%23008000%3BGL%3A1%3BDIV%3A%23336699%3BVLC%3A663399%3BAH%3Acenter%3BBGC%3AFFFFFF%3BLBGC%3A336699%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A000000%3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BFORID%3A11&hl=en

[NMDemDist2]

19. my dear Mr. Ketchup didn't care for couscous

although he's gotten much better about good food choices this year..... maybe i'll try again

[Monique1]

27. I agree with Mr. Ketchup

I really don't like couscous but can't tell you why

[Stinky The Clown]

4. 1 C Diet Fruit Juice, 1/2 C Quinoa - Bring to a boil, cover, simmer for 15-20 mins

I call that breakfast.

You can add dried fruit to it.

[NMDemDist2]

15. dang, i never even thought of it as breakfast

:dilemma:

[TreasonousBastard]

5. Diabetics beware-- like all grains and grainy things, it's high in carbs...

about 64%. That means that a quarter pound of this stuff is more than 25% of the daily carb limit if your diet calls for 250 grams a day.

That's better than white rice or potatoes, but still not the sort of thing you want to wolf down in quantity.

[grasswire]

10. I wish I could eat 250 grams of carb in a day

Seems luxurious. I try to keep under 100. No wonder I feel sorry for myself. Ha!

[beac]

6. Thanks for the reminder! I bought some Red Quinoa on my last trip to

Trader Joes while visiting a friend (why, oh WHY, isn't there one closer than 4 hours away?!?) and I'd kind of forgotten about it until your post. I think I'll serve it with the thai green curry I am planning for tonight's dinner. :hi:

[NMDemDist2]

20. there ya go!!!

:yourock:

[cbayer]

7. Ok, I had it once and am unlikely to have it again.

It's seems like a fad food that you are supposed to enjoy because it's just so gosh darn good for you.

To me, it tasted like chewy sawdust.

:hi:

[NMDemDist2]

18. ick

sigh

[Lifelong Protester]

8. I love quinoa!

I used it last week in a 'cheese bake' recipe from Vegetarian Times (Peruvian Quinoa Cheese Bake, I think is the recipe)

Even though I like couscous, I like the idea of getting protein, not just carbs when I eat it. It takes the place of pasta for some recipes for me.

[NMDemDist2]

14. sounds great!

we don't eat a lot of pasta, but we've switched completely off white potatoes and getting tired of sweet taters, i'm thinking the magic Q might make a nice replacement

[yellerpup]

9. I use it to replace rice.

I like to mix it with beans, hot peppers, fried plantains, avocado. I have stayed in line with South-of-the-border type of dishes and added it into soups where I would normally use rice or pasta. My girlfriend who has recently taken off about 50 lbs. and started working out ate it first at our house and now eats it 3-4 times a week. Quinoa has an impressive nutritional content and I try to use it often.

[NMDemDist2]

11. yup

that's where i'm at, working out and dropping weight, quinoa sounds like a super food, I'm always trying to up my protein since i'm doing so much muscle building

[yellerpup]

12. Down 32#? Outstanding!!

Quinoa is a superfood, IMO, and it sounds as if you are on the same track my pal was on. Good for you! :woohoo: :applause: Congratulations!

[NMDemDist2]

13. thx

:blush:

[Warpy]

22. I've been off wheat, so I've been exploring

and I've found that quinoa makes a great substitute for bulgar wheat in things like taboule and vegetarian chile.

By itself as a breakfast food or side dish, it leaves me cold. It's one of those things that works well with a lot of seasoning, especially as a salad base.

[NMDemDist2]

23. thanks Warpy

i love tabouli and i will be making a few soups when i get back to work this summer

:hi:

[Dover]

24. One final thought - about enhancing the flavor of quinoa

Thanks to your reminder, I added some quinoa to my southwest turkey soup tonight instead of potatoes or butter beans. (Butter or navy beans are my usual substitute for potatoes - I even whip them like potatoes!).
I realized when reading the directions on the quinoa box that it calls for first heating about
a Tablespoon of oil in a pan and adding just the grains (no flavor package yet), and then stirring for about five minutes until it begins to smell nutty and fragrant (a little like popcorn). It was crackling as I stirred it around. I was skipping this step before and it really does make a big difference in the flavor.

Also curious if anyone has experimented with quinoa flour for baking?

[japple]

25. Try one of the corn & quinoa pastas. You could add grilled

vegetables and some sort of sauce or dressing and serve it hot or cold, as a salad or main dish.

Edit to add:http://ecx.images-amazon.com/images/I/51FbC0K5cDL._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg

[Warpy]

28. That stuff is like crack to me

I didn't miss breads but oh gawd, I missed pasta. I'll be delighted when they come out with broad noodles because rice noodles just aint the same thing, although the texture is almost right.

The quinoa/corn spaghetti is also good. Pure corn pasta is good, too, but the flavor is a little stronger, so it needs to be served with very strong flavors. The quinoa/corn pasta will accept mild flavored cheese sauces.

[silverweb]

26. Wonderful stuff.

A staple in my house is a bowl of 50-50 rice/quinoa (or 30-30-30 rice/quinoa/lentils), kept in the fridge.

Use it in soups and salads, and instead of plain rice in oriental-style recipes. Even by itself with a little sauce or seasoning, the mix is a quick, satisfying, and healthy snack.

Recipe:
1/2 c quinoa
1/2 c rice
or
1/3 c each of quinoa, rice, and pre-soaked lentils (measured before soaking).

Add together with double the volume of water (2 c in this recipe) in a microwave-safe bowl with a tight lid. Microwave covered on high for 5 minutes, then on half power for 25 minutes. Mix well and keep in refrigerator. Yield: 2 cups.