Quinoa: Love it, like it, hate it, never tried it?

I didn't read the other posts but I LOVE quinoa! HOWEVER I hated it the first time I tried it because I didn't know what I was doing. Some quinoa needs to be rinsed before you cook it - it can have a bitter coating. The way I cook it is sort of like mexican rice. I add finely chopped garlic, carrots, onions, and celery. You can add some mexican seasoning and tomatoes if you like, and I use gluten free chicken or beef stock instead of plain water to cook it. I make a big batch and keep it in the fridge so I can have extra for additions to quick lunches/dinners. However the family isn't a fan so I make jasmine rice for them instead.

*bump* Want to try but never have!!!

I tried it for the first time tonight and hated it. It looks like cat throwup. or something equally as gross haha. the texture was too much to get over

Tried the "Inca Red" kind. It was okay, but way way bland - not sure what I was expecting, but it didn't have any "grain flavor". I even toasted it in a dry skillet before hand to bloom the flavor. Salt, pepper, and Frank's Red Hot made it better but next time I will cook it with broth and at least garlic and onion.

never tried it but want to

I just added my leftover quinoa to a can of split pea soup and a left over ham/bone. It was delicious- it's very good for you. I don't eat rice anymore (or pasta,bread,cereal).
From the box:
"Quinoa contains more high quality protein than other grain and it's one of the best sources of protein in the vegetable kingdom."

Not at all trying to be a b*tch on this post or anything becuase I think this is a great thread.

I just want to clarify that quinoa is actually a seed, not a grain. That is why it is better for you and gluten free.

I'm trying rainbow Quinoa for the first time tonight with some sauteed mushrooms andyellow squash and salmon. I'm so excited. I also can't wait to try it for breakfast with a little Greek yogurt and some fresh berries :-)

Love it just boil it in water. love it with chilli instead of rice but equally nice with salad. i tried it cooked in orange juice with dried apricots once for breakfast a bit too sweet for my taste and didn,t really enjoy it.

I like it. Have to make sure I add chicken stock and/or seasoning. Too bland if just cooked in water.

I use it where I'd normally eat rice.

Goes really well with chilli.

Exactly!!!

Quinoa patties with goat cheese & remoulade
Serves: 8 patties

Ingredients

1 cup dry Quinoa
1 medium carrot, shredded
3 green onions, finely diced
¼ tsp kosher salt
¼ tsp black pepper
3 large eggs, beaten
¼ cup (1 oz) Parmesan cheese, finely shredded
¾ cup bread crumbs
3 oz soft goat cheese, crumbled
2 Tbsp olive oil for pan-frying, divided
3 Tbsp low-fat olive oil mayonnaise
3 Tbsp 0% plain Greek yogurt
salt and pepper, to taste

Instructions

Bring 2 cups of water to a boil in a medium sauce pan. Add the Quinoa, stir, and return to a boil.
Cover and simmer for about 12 minutes. Remove from heat and allow to steam, with lid on, for
minutes. Fluff with a fork.

In a medium bowl, combine the cooked Quinoa with the carrot, onion, salt, and pepper. Stir in
the eggs, bread crumbs, and cheeses until well blended. Form the mixture into balls and then
flatten into 1-inch thick patties.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 4 of the patties and cook 6-8
minutes or until golden brown. Flip and cook an additional 2-3 minutes, until browned. Remove
to a plate lined with paper towel to absorb excess oil. Repeat with remaining oil and patties.

While patties cook, combine the mayonnaise, yogurt, salt and pepper in a small bowl. Serve hot Quinoa patties with remoulade.

"Quinoa is a whole grain (seed, technically) that is quickly gaining popularity for its protein and fiber content while being versatile enough to make appearances in recipes for every meal of the day. These Quinoa patties can be mixed up ahead of time (or use leftover Quinoa) and reheat as leftovers beautifully. These have a “meaty” texture that may even win over the carnivore in your life…or yourself. If you try these and don’t love them…well, I just don’t think that will happen! Enjoy!"

Running to the Kitchen Website - http://tinyurl.com/8m24dum

Lemon Quinoa with Roasted Grapes & Walnuts

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 4

If you’ve never tried roasting grapes, this side dish is the perfect way to enjoy both the sweet and savory side of them.

Ingredients

1½ cups red seedless grapes
2 tablespoons honey, divided
1 cup cooked red quinoa
¼ cup almonds, roughly chopped
1-2 tablespoons feta
juice of ½ lemon
salt & pepper

Instructions

Preheat oven to 400 degrees.

Lay grapes on baking sheet and drizzle with 1 tablespoon of honey, salt & pepper.
Roast grapes for about 15 minutes until they start to wrinkle and pop.
While grapes are roasting, combine quinoa, almonds and feta in a large bowl.

In a separate small bowl whisk together remaining tablespoon of honey & lemon juice.
Add roasted grapes to the bowl with quinoa and toss to combine.
Pour honey & lemon dressing on top and toss together.

Season with additional salt & pepper.
Serve warm or cold.

http://www.runningtothekitchen.com/2012/05/lemon-quinoa-with-roasted-grapes-walnuts/

Cheddar Quinoa bites

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins

Serves: 12 bites

Cheesy cheddar and corn Quinoa bites with a spicy yogurt dip.

Ingredients
Quinoa bites

½ cup uncooked red Quinoa
1 cup water
½ cup cheddar, grated
1 egg
2 tablespoons parsley, chopped
3 tablespoons bread crumbs
2 tablespoons whole wheat flour
1 clove garlic, minced
1 small shallot, minced
⅓ cup corn kernels (fresh or thawed from frozen)
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
salt & pepper

Dipping sauce
¼ cup plain Greek yogurt
1 teaspoon sriracha


Instructions
Quinoa bites

Rinse Quinoa then combine with water in a small sauce pan.
Bring to a boil and then cover and simmer until water is absorbed (about 20 minutes).
While Quinoa cooks, combine remaining ingredients in a large bowl.

Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat.
Add Quinoa to the bowl when finished cooking and combine all ingredients with clean hands.
Form mixture into golf ball sized balls (this will be messy but they should come together enough to form balls. If not, add a bit more breadcrumbs) and place on baking sheet.

Bake for 20 minutes.
If any of the balls have cracked while cooking, reshape them while still hot then let cool to harden.

Dipping sauce
Combine yogurt and sriracha in small bowl and stir together.

http://www.runningtothekitchen.com/2012/06/cheddar-quinoa-bites/

I love it. We usually use it with a veggie stir fry. I like to put some flavor in while its cooking (teriyaki sauce or different meat rub flavorings). This gives us some variety...especially since we use the quinoa as a cheap meat substitute (12 servings of quinoa costs the same as 1.5 servings of meat).

like it but its just so damn expensive in my neck of the woods (no Costco period and a Sam's club if they even carry it is too far away to justify a drive for quinoa)

Love it. My standard use is to roast a bunch of veggies, boil the quinoa in salty water, stir together, add some nuts.

Apparently if you let the quinoa steam by putting a lid on it, taking it off the heat and letting it sit for 10 minutes after you boil, it makes it very fluffy. Will try that next time. Also, washing the quinoa before hand improves the texture.

Thanks to the person who posted the tricolour quinoa - looks awesome...