Ever had something you wanted to try but kept putting it off? I bought a package of quinoa last summer, and was going to make it for DS who is gluten sensitive.
Finally today, I did a recipe on the package (slivered almonds toasted in a skillet with the grain) then a bit of cinnamon, 1/2 cup of craisins, water/bouillon and in 20 minutes it is done and great!
Fun to discover something tasty, high protein and low fat that is not meat.
Never heard of Quinoa ~ what is it?
I pronounce it (keen wah') Had heard about it from friends, but just never tried it myself.
Some grocery stores carry it, other than that the health food grocery dept will have it. It is a grain like food that is cooked much the way rice is cooked in liquid/water for 15-20 minutes, assuming it is pre-rinsed in the package. It has all the basic amino acids in it so it is closer to a complete protein than all other grains (it is pseudo-cereal, neither a grain nor a grass seed). No gluten and has been used as a great protein source for vegetarians.
I am going to make a bigger batch to refrigerate and reheat as a high protein snack.
btw, Some quinoa needs to be pre-soaked or it has a bitter tasting, waxy coating (that comes off with the soak/rinse). Mine was ready to use, with no soaking, and I will look for that type again. It would be great as a pilaf with some added chopped vegetablesThis message has been edited. Last edited by: conrad,
LOVE QUINOA! good source of protein. Our favorite preparation is to use chicken broth; saute mushrooms and onions with a little minced garlic and add to the quinoa before serving.
We slso like it as a chilled Mediterranian salad.
We prepare it here, sometimes. We add it to cereal, or use it as a side dish. It's popular in local restaurants.
We buy it at Real Foods.
just found a package of quinoa pasta from italy...tasted like plain pasta...
Conrad, did you use white quinoa? Because of it's popularity my store sells white in bulk too, red and black only in packages.
sjf, specialty pasta can be made with quinoa flour. I haven't tried using the flour; maybe someone else has?
Yes, mine is the white, thus no need to rinse. I used a recipe on the bag with bouillon, toasted almonds and craizens with a bit of cinnamon and bay leaf. Sweet and good hot or cold for a high protein salad. (I did have to add more liquid as it cooked however)
As suggested, I am going to try it as a pilaf with some vegetables and brown rice too.
Happy to hear that, conrad. I have been DYING to make quinoa, but DH demurs. Well, I'll just have to eat it all myself.
I've been eating quinoa for years. If you have a rice cooker you can cook the quinoa in it. Just use the white rice setting. I like the keep warm setting on the rice cooker for the quinoa. You can make a large batch and save the leftovers. Reheat it in the microwave.
Has anyone tried the red or black quinoa? I haven't and wondered if anyone noticed a difference in taste or texture.
Oh, I forgot to ad that you can substitute quinoa in any recipe that calls for rice.This message has been edited. Last edited by: still tryin,
I don't think I've ever had quinoa though I've known about it for years. I am definitely going to try it now. Didn't realize it had protein in it.
Quinoa is a complete protein with all the essential amino acids present in a good ratio. Most grains lack the amino acid lysine but quinoa doesn't. Quinoa isn't really a grain, it's pseudo-grain since it's actually a seed.
1 cup of cooked quinoa has 8 grams of protein and is low in gluten so people with celiac disease can eat it. It also has minerals that are beneficial and less sodium than corn, wheat or barley. It's a good source of fiber that is easy to digest.
It has a slight nutty flavor but the flavor is really hard to describe. People tend to cook in vegetable broth or chicken broth instead of water if they want a little more flavor if they are eating it plain with a meal. Personally, I don't find that it needs the broth but you can also use seasonings if you want. It goes really well with vegetables and meat but it can also be used has a breakfast cereal. It tastes good in hot or cold salads too.
ETA - Forgot to include my source link on the nutritional profile.
http://www.livestrong.com/arti...mplete-protein-food/This message has been edited. Last edited by: still tryin,
1 cup cooked quinoa
3/4 cup all-purpose flour
2 tsp baking powder
1 large egg, plus 1 large egg white
1/2 tsp course salt
1 Tbsp unsalted butter, melted, plus more for skillet
1/4 cup low fat milk
2 Tbsp pure maple syrup
2 Tbsp ground flax seed (optional, this wasn’t in the original recipe–I added it)
1) In medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2) Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop by heaping tablespoonfuls (I used a 1/4 cup measuring cup) into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (I skipped the wiping and skipped adding more butter–I was using a nonstick skillet. Serve with maple syrup and fresh fruit or preserves if desired. Makes about 12. (I doubled the entire recipe because I wanted to freeze some).
|Powered by Social Strata|