Quinoa help needed!

I made the quinoa Peruvian stew recipe tonight. Do yourselves a favor and try this one! It was OMG wonderful!! Thank you so much for sharing the recipe. I can't wait to try some of the others too.

Woohoo Peru! Sorry, I'm Peruvian so it's obligatory, haha.

Funny thing, quinoa is only popular in Peru among the indigenous peoples, hasn't caught on with the "civilized" folk yet, they see it as peasant food, ha!

My fave quinoa dish is a Cauliflower Quinoa Curry... yum. Sometimes I add shrimp. I don't do recipes, I just feel it out by taste, but it goes something like this:

Sautee onions, shallots and garlic in olive oil in LOW heat for at least 15 minutes. I like to throw in 1-2 Aji Amarillos - orange Peruvian chili peppers I buy frozen at the market's ethnic section, but you can do fresh jalapenos or whatever hot pepper you can get...deseed & devein unless you like it HOT. Of course, a little salt & pepper, very little at first, and a bunch of curry powder & ground corriander, if you can find it.

I buy the College Inn Thai Chicken Broth, which includes coconut water, corriander and other spices, you can usually find it in the soup section in a box. Once the sautee is almost caramelized - almost, but not quite - throw in the quinoa - I never rinse and have never noticed the difference, and I have no issues tasting bitter stuff that I know of. Sautee the quinoa a bit before adding the broth. I never use water, the broth makes it taste wayyyy better.

Now just follow the cooking instructions for the quinoa. Seperately, I steam some cauliflower, but don't cook it fully, it still has to go into the oven and you'll kill it. In a separate oven deep dish, mix the cauliflower with the quinoa, throw in some chopped yellow or orange bell peppers, some frozen green peas, or whatever veggies you like, really. You can substitute broccoli for the cauliflower or use both, but I really like cauliflower. And then some more curry & corriander, S&P to taste - yes taste it, always taste stuff as you're cooking it to see what it's missing. And if you like, to make it a bit creamier, if you can spare the calories, a little bit of coconut milk. Now bake at 350 for 10-15 minutes. Let it sit for a while and settle before serving.

I also add shrimp sometimes, Just add the peeled, deveined, raw shrimp - they should be a dark, translucent color, not pink - to the oven dish before baking, and of course, after tasting for S&P. Enjoy!

Thanks!

I make a big batch of this and eat it each morning for breakfast. It's delicious! I substitute cashews and craisins since that's what I usually have on hand.

Cinnamon Walnut Quinoa with Raisins
Ingredients

2 cups white quinoa
Pinch of salt
1/4 cup sweetener (I used brown sugar)
1 Tbsp ground cinnamon
Couple handfuls of chopped walnuts
Couple handfuls of raisins, or dried cranberries
Optional: Milk, cream or yogurt
Fresh fruit to accompany

Directions

In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa with a pinch of salt. Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon. Remove from heat once it has finished cooking.
Sprinkle the chopped walnuts and raisins/cranberries over the top.
Serve warm with or without milk, cream or yogurt.
Serve with a side of fresh fruit.


Read more: http://www.5dollardinners.com/2011/03/cinnamon-walnut-quinoa-breakfast-week.html#ixzz1Ruc6CjGu

yes , I usually add cooked quinoa to my bean soup with kale.
You might want to put a cup of quinoa in water, the day before . After that, you just cook it like rice. add 2 cups of water for a 1 cup of quinoa .
Once the quinoa is cooked, you can also add to salads. I ' d rather use bulgur for salads I like it the best.
Hope this helps,

We use it in place of rice. Anything we'd normally have rice with we sub the quinoa and everyone likes it better. We do prefer white to red though. White is milder.