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

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Replies

  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Cheesy Zucchini Quinoa

    Prep time: 10 mins
    Cook time: 20 mins
    Total time: 30 mins
    Serves: 4

    A cheesy, summery side dish packed with vegetables and protein.

    Ingredients

    1 tablespoon extra virgin olive oil
    ½ cup Quinoa
    ¼ cup brown rice
    1 bay leaf
    1½ cups chicken broth (or vegetable broth)
    1 cup shredded zucchini
    1 cup grated Parmesan cheese
    salt & pepper
    2 tablespoons chicken broth
    1 tablespoon chopped basil

    Instructions

    Heat the olive oil in a small sauce pan over medium-high heat.
    Once hot, add the Quinoa and brown rice and toss to coat the grains.
    Toast for 2-3 minutes.

    Add 1½ cups chicken broth and bay leaf, bring to a boil then reduce to a simmer and cover.
    let cook for about 20 minutes until all liquid is absorbed.

    Discard bay leaf and transfer to a medium bowl.
    Add zucchini, salt & pepper to taste, Parmesan, additional chicken broth and basil.
    Toss together and serve.

    http://www.runningtothekitchen.com/2012/07/cheesy-zucchini-quinoa/
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    I've had mixed experiences with it. I tried to make a quinoa version of stir-fry and it was a total bust. There are two recipes in particular, however, that have turned out really well.

    This one, a quinoa version of Broccoli Rice Casserole: http://www.annies-eats.com/2012/09/17/cheesy-broccoli-quinoa-casserole/ is pretty good and makes excellent leftovers. I've only made it once, but next time I'll definitely add more salt and cayenne pepper, and perhaps use one of the chicken-flavored versions of quinoa.

    This one, quinoa cakes and poached eggs: http://www.annies-eats.com/2011/12/05/quinoa-cakes-with-poached-eggs/ is just outstanding. Because of the egg, it doesn't really travel well, so I usually only make enough for the meal at hand. Poaching eggs is sometimes kind of a drag, but I imagine a fried egg (skip the butter, though, obviously) would make a nice substitute.

    Both are so low-calorie that even when I have seconds I don't break the calorie bank, which is always a plus.

    Oh, and this recipe is next on my list before I can't find watermelon until next summer: http://www.annies-eats.com/2012/06/20/quinoa-salad-with-watermelon-and-feta/
    Thanks!
  • SunShineBeastess
    SunShineBeastess Posts: 225 Member
    The cheesy Bites are AMAZING....My kids LOVE them.
  • SunShineBeastess
    SunShineBeastess Posts: 225 Member
    My friend makes....a to die for....mac n cheese with quinoa!
  • fldiver97
    fldiver97 Posts: 341 Member
    Love it....as a side dish, in soup, sweet for desser or breakfast, in casserole etc. So many ways to prepare it and nutritious. Just make sure to rinse (or buy pre-rinsed) otherwise it tastes funky :tongue:
  • karmakat50
    karmakat50 Posts: 9
    I use it as a tabouli base instead of boghul its gluten free:flowerforyou:
  • mclandry89
    mclandry89 Posts: 19 Member
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe/index.html << i use this recipe! i love it!
  • Slove009
    Slove009 Posts: 364 Member
    Love quinoa! I like red a little better. I use it to add flavor/substance to egg scrambles. It's also great for stuffing bell peppers too!
  • fearie_jae
    fearie_jae Posts: 107 Member
    ive only tried it one way - after i cook it, i let it sit overnight in the fridge and i use it in my greek yogurt with some fruit.. not bad.. not loving it.. but i def want to try some of these other ideas posted here. :)
  • swkittrell
    swkittrell Posts: 48
    I am saving this so I can look later!
  • headoverhills
    headoverhills Posts: 70
    LOVE it!! And more importantly, the pickiest eater on the face of the Earth, my daughter, likes it too. I'm making a quinoa greek salad tonight.
  • Kelene616
    Kelene616 Posts: 166 Member
    Since my last post, I did make the rainbow Quinoa with Alaskan salmon, and sauteed yellow squash and mushrooms. It was SOOOO good! Since then I've been adding cold Quinoa and crumbled feta cheese to my salads. What a great combo! Can't wait now to try some of the recipes I've seen here :-) If you any really good ones, PLEASE message them to me! Id be more than happy to trade :-)
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    question for all:

    What type of Quinoa do you, yourself enjoy best or typically use the most when cooking?

    Golden, rainbow, etc...

    I've not used all the types yet so looking to learn anything I can about other varieties of it.

    Thanks!:drinker:
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Since my last post, I did make the rainbow Quinoa with Alaskan salmon, and sauteed yellow squash and mushrooms. It was SOOOO good! Since then I've been adding cold Quinoa and crumbled feta cheese to my salads. What a great combo! Can't wait now to try some of the recipes I've seen here :-) If you any really good ones, PLEASE message them to me! Id be more than happy to trade :-)
    I'll keep that in mind and thanks for sharing the yummy idea for salads & the Feta Cheese! Have you cooked with any type other than rainbow?
  • Emtabo01
    Emtabo01 Posts: 672
    Loved after the 5th time making it. I was determined, my kids and husband even like it now too.
  • sabolfitwife
    sabolfitwife Posts: 423 Member
    I bought a small bag and it took me forever to get through it. I'm not a fan of the texture of it, nor the boring taste (I'm not a very creative cook). The best thing I made with it were some muffins, and even those were questionable.
  • chubbygirl253
    chubbygirl253 Posts: 1,309 Member
    wanna try it but haven't yet
  • Motleybird
    Motleybird Posts: 119 Member
    I tried it after reading about it here. I just cooked it in my rice cooker. The first time I had it I mixed it with some coconut oil, fresh cilantro, and green onions. It was pretty good. My daughter loves it and specifically asks for it. I was surprised! She hardly ever likes anything new. She says it looks like bird seed. Tonight, I added some of it to miso soup to round off the day's calories.
  • ponderosakaren
    ponderosakaren Posts: 60 Member
    Thanks for that great link! I was about to try quinoa but had no idea what to do with it and thought it might be bland....this recipe sounds excellent!
  • shanster23
    shanster23 Posts: 144 Member
    Lovelovelove it!
    I haven't had any in a few weeks. I know what I'll be making this week!
    I just cook it in some soup stock and herbs, and then pair it with meat/veggies. I kind of use it as a substitute to rice/potatoes/etc,
  • livingwithlam
    livingwithlam Posts: 40
    Ive never tried it.

    I might someday, though, considering all these comments...
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Southwestern Black Bean, Quinoa and Mango Medley
    Skinnytaste.com

    Servings: 6 Serving Size: 1 cup

    Calories: 164 • Fat: 4 g • Protein: 6 g • Carb: 27 g • Fiber: 7 g • Sugar: 11.6 g
    Sodium: 93 mg


    Ingredients:

    15-ounce can black beans, no salt added, rinsed and drained
    1 cup cooked quinoa (according to package directions)
    1 cup fresh or frozen corn
    1 small red bell pepper, chopped
    1 cup chopped fresh mango
    1/4 cup finely chopped red onion
    1/2 cup chopped fresh cilantro
    1 small jalapeño pepper, seeded and finely diced
    juice from 1 medium lemon or lime
    1 1/2 tbsp extra virgin olive oil
    2 garlic cloves, minced
    1/2 tsp ground cumin
    1/2 tsp chili powder
    1/4 tsp ground turmeric

    Directions:

    Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

    Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

    Drizzle over the mixture and toss. Refrigerate until ready to serve.

    http://www.skinnytaste.com/2012/08/southwestern-black-bean-quinoa-and.html
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Apples and Cinnamon Breakfast Quinoa

    Servings: 4 • Serving Size: 1 bowl (1/4 of recipe)
    You can divide the recipe to make 2 servings.

    Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
    Sodium: 35 mg

    Ingredients:
    1 cup dry quinoa, rinsed well
    1 1/2 cups water
    1 tsp cinnamon + more for sprinkling
    2 tsp vanilla extract
    1/2 cup unsweetened applesauce
    1/4 cup golden raisins
    1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
    1 gala apple, peeled and diced
    1/4 cup pecans, chopped

    Directions:

    Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

    Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

    http://www.skinnytaste.com/2012/10/apples-and-cinnamon-breakfast-quinoa.html - for comments..
  • hellohappylisa
    hellohappylisa Posts: 141 Member
    I'm actually buying some for the first time this week. I've only ever had it in granola mixes and such, never cooked. We shall see! I hope I like it, it has a lot of protein for a grain.
  • HappyandToned
    HappyandToned Posts: 49 Member
    I think it's great and it's really quick to make in a rice cooker!
  • Debbe2
    Debbe2 Posts: 2,071 Member
    Like it a lot! I usually add chopped veggies.
  • leereyn39
    leereyn39 Posts: 10
    I have never tried it. but I have been thinking of trying it
  • Reinventing_Me
    Reinventing_Me Posts: 1,053 Member
    Love! Yesterday morning I cooked it with pumpkin puree, pumpkin pie spice and vanilla. Then added a little milk and agave. YUMMY!

    I've also simmered it with chicken stock and used it as a side dish.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    http://www.penguin.ca/static/pages/features/2012/quinoa_gallery/QuinoaBlad.pdf (link for the recipe above and other Quinoa recipes featured in their new book)

    Quinoa Revolution
    Over 150 Healthy, Great-Tasting Recipes Under 500 Calories

    by Patricia Green and Carolyn Hemming

    Transform your traditional eating habits with over 150 new, easy-to-make Quinoa recipes, all under 500 calories per serving!

    Bestselling authors Patricia Green and Carolyn Hemming are back with a brand new book that addresses numerous health and lifestyle concerns such as weight loss, vegetarian diets, food allergies, gluten intolerance, disease prevention, athletic training, diabetes, and heart conditions.

    In addition to being one of the world’s healthiest foods, Quinoa has a long list of amazing properties that makes it so versatile in any number of recipes.

    Quinoa Revolution shows that Quinoa is not only used to boost nutrition, but it can also enhance taste or texture, thicken, hold moisture, replace gluten, increase protein, and more!

    Learn tips and tricks for the preparation of Quinoa, solutions for cooking it in a variety of liquids, instructions for grinding your own flour, and guidelines on how to use sprouted Quinoa. From light snacks to full meals and even dessert, discover how this nutrient-superior superfood can play a role.

    I'm really excited about this book, anyone else plan on picking up a copy?
  • steadk
    steadk Posts: 334 Member
    LOOOVE IT!

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