Quinoa

I cook my quinoa in chicken broth usually. I love it. It can be used in the place of rice, on top of salads, anything really.
I've also cooked it in water, & then added a bit of spaghetti sauce to it for flavor. You could also mix it with your favorite veggies.

Bump...I'm curious to know this too!

I also cook it in chicken broth, it adds a good flavor. I use a great website for clean recipies it is thegraciouspantry.com. She has a ton of recipies for oats! My fav for yogurt and oats is topped with almonds and honey.

I've been inspired by this thread...will try quinoa too and cook it in some chicken broth!

QUINOA: One of my favorite ways is to mix it with mushrooms, onions, diced tomatoes, a few sundried tomatoes, all sauteed in a bit of olive oil. Then throw a bit of Parmesan cheese on top.

FLAX: Grinding the seeds is the best way to release all of the nutrients. I've added it to cookie dough, muffin mix, pancake batter, and sprinkled seeds on top of pasta in place of cheese or sprinkle some in my oatmeal.

Good luck!

i use quinoa in place of rice or sometimes i mix it with other vegetables for a "stir fry" sans fry. using some soup base instead of just water is really tasty.

also quinoa pasta is pretty good.

greek yogurt is not my favorite, but i have a feeling that baking with it would be AWESOME. i use yogurt in my baked goods to replace butter.

my favorite granola is organic blueberry & flax seed.... i put it on regular yogurt.

I've used quinoa and liked it. It has a light, nutty flavor and has more of a firm oats texture than rice, kind of like a blend of oats and rice. You cook it basically the same way as you would rice (or oats for that matter), and it is good served just as you would either of those items. It is quite versatile in that sense. A couple examples would be:

1) Cook as you would rice -add a little salt and perhaps a little margarine or butter if you'd like, and serve.

2) Cook as you would normally (basically like rice) -add a little milk, cinnamon, sugar, butter or margarine and serve (quinoa porridge)

Also, you can always jazz it up a bit by adding some fresh garlic and herbs, and bits of veggies and/or meat (this is a great way to use left-overs! Just chop them up a bit and throw them in the quinoa.

Quinoa Fritters
Ingredients
•2/3 cup Quinoa
•1 1/3 cups water
•1/4 cup all purpose flour
•1/4 cup grated cheese
•3/4 teaspoon salt
•Pinch of freshly ground black pepper
•4 spring onions, white and light green parts, finely chopped
•1/2 bunch Italian parsley leaves, chopped
•1 egg, 1 egg yolk
•3/4 cup vegetable oil
•lemon wedges for garnish
•Red Salsa for serving
Preparation
Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, salt and pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.

Nutritional Information
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.


http://www.flannerys.com.au/recipes/post/quinoa-fritters

OK. Lose the salt. Any commercial salsa has enough in it. Lose the cooking oil and use spay on cooking oil in a hot skillet to brown and then finish off in the oven. Without the cooking oil and salt they are each around 130 calories with 19 grams of carbs. Use the label on the salsa to work out the rest.

It's with the pasta rice and grains. If you can find it in bulk, it's much cheaper.

I've seen at my local market/bulk food store but didn't know where to start.
Can I cook it in the rice cooker? How much water vs quinoa?
thanks!

Quinoa bread is also one of my faves..... you can buy it at Tradrer Joes or I have used this recipe ( made with agave nectar)

http://www.neverhomemaker.com/2010/05/red-quinoa-bread.html

Tip for steel cut oats - soak them over night and microwave them! I've been struggling to eat them because they just didn't seem to cook enough, but last night I soaked a 1/4 cup in 1/2 cup of water - by morning they had absorbed most of the water and plumped up - I just popped them in the microwave with some diced apple and some cinnamon and they were MUCH better than my stove top attempts.

I cooked mine in just water incase I wanted to incorporate it into different recipes. I usually eat mine cold with honey & cinnamon or raspberry agave nectar.

Greek Yogurt w 1/2 cup Kashi GoLean & 1/2 cup bluberries...mixed together..great FILLING breakfast!!

Trader Joes makes already cooked, steel cut oats in a frozen microwavable pouch. 2 indivivual servings in each box. 3 minutes in the microwave....doesnt get much easier than that!!

For instant oats, (no sugar)...1/2 cup oats in 1 cup water. Put in blender bottle (GNC) & put in refrigerator before bed. Leave overnight, in the morning add 2 scoops of protein powder & shake. Looks a bit funky, but a perfect breakfast before heading to the gym!!

Thanks for the quinoa tips, everyone!!

Be sure to rinse the quinoa really well in a strainer before you cook it. This will alleviate the bitterness. I like to cook it in chicken broth, then add curry and garlic. But you can experiement. Use it in place of rice or potato. Have fun!