So I read an article a couple weeks ago about how quinoa is one of those there “superfoods.” Seriously, though, it is apparently high in a number of nutrients that I have a hard time getting a full measure of, notably iron and protein (complete protein, no less, which is rare for a plant food), among other things.
So I got some, and am experimenting with it. First experiment turned out pretty good: stuffed bell peppers. Which was, cook 1 c. dry quinoa according to package directions, dump in a 16 oz. jar of black bean and corn salsa, chunk up and throw in the couple ounces of Wisconsin sharp cheddar I had left in the fridge. Stir up, dump into six halves of red bell peppers that have been de-stemmed and de-seeded, shove in oven for half an hour at 400 degrees.
Keeping in mind that my cooking skills are approximately on the level of “dump in pot, heat, and eat,” and that I am ovo-lacto vegetarian, what else can I do with quinoa?
I often make a one-dish meal from quinoa and sauteed veg when sapped of creativity - just put quinoa on the boil in the double amount of stock or water, and sauté your choice of vegetables (three is a nice number)until just soft. Mix quinoa and veg and spritz with lemon juice. Grated cheese optional.
Most Lebanese tabbouleh recipes work even better with quinoa than with bulgur, to my celiac sister’s delight.
Can also be used in the place of plain rice, and works well in hearty puréed soups, in porridge, and (parboiled, I like to give in ten minutes) in bread.
I had it for dinner tonight! I made lamb curry with apricots and served it over quinoa (not sure what you would have used instead of lamb, but it was sure tasty!). I often use it in place of rice/pasta.
I also make a pretty good quesadilla with quinoa as part of the filling. The filling is: cumin, coriander, a little cayenne, sweet potatoes, black beans, quinoa, a can of tomatoes (diced), onions and a little spinach. I serve it with just enough sharp cheddar to stick it all together.
For anyone in the L.A. area who wants to pick wild quinoa, it grows on the hillside between Dodger Stadium and the 5 Freeway. I have no idea, however, about the legality of going there.
I just had leftover stirfry & quinoa from last night. I find it has a very slight smell that reminds me of radishes for some reason. But it’s yummy. The grains seem to build up an astounding static charge - I pour a bit out and they cling to anything and everything, I have to do a little bit of rounding up the strays and chasing them back into the herd.
I have been experimenting with all kinds of whole grains as breakfast cereal before my long runs. Runner’s World just had a food article and they mentioned making quinoa for breakfast, cooking it in apple cider instead of water, I may give that a try tomorrow.
Try cooking some up, letting it cool a little bit and then tossing it into salad - like couscous which is great with greens & beans.
We cook quinoa in our rice cooker all the time, and we always use chicken or veggie broth instead of water. (Well, we make our broth with the “Better Than Bouillon” goop that comes in a jar, so I just usually measure the water and plop a good tablespoon of BTB in there. Or you can cook 2 cups quinoa to 1 quart of canned/boxed broth.
I don’t much care for quinoa cooked in plain water, but cooked in broth it’s nummy.
A great version from Mark Bittman’s How to Cook Everything*: throw some corn in an oiled-up skillet and cook it over medium-high heat for ten minutes or so until it browns a little. (Frozen would be perfect, but I used a can and it was great. Just drain it.) Add your quinoa and brown it up for a few minutes, then add twice as much stock. Boil, cover, reduce heat to low, cook for 15 minutes. Season and serve.
I’ve had this for about a week, and I’m not sure how I cooked without it.
I just use chicken broth instead of water, and maybe some sauteed vegetables. Odds and ends: eggs, beef jerky, whatever’s on hand. Kind of a fried-rice thing.
I always add quinoa to my vegetable soup, specifically because it’s high-protein. I guess you could add it to any soup. I like the texture, the sort of “pop” between my teeth.
Here’s a pretty good recipe that requires very little cooking, and it’s even vegan!
Quinoa Salad
2 c. water
1 c. quinoa
1 large cucumber, peeled, seeded and diced
2 ripe plum tomatoes, seeded and diced
1 medium onion, diced
1 small stalk celery, diced
1 small green pepper, trimmed and diced
1 jalapeno pepper, seeded and diced (2 if you prefer spicier)
1/3 c. minced cilantro
¼ c. lime or lemon juice
1 Tbsp. sesame oil
2 tsp. low sodium soy sauce
Salt and pepper to taste
Boil water and add quinoa. Reduce to low, cover, and simmer, stirring occasionally, about 15 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Transfer to large bowl and cool to room temperature.
Add cucumber, tomatoes, onion, celery, peppers, and cilantro. Toss gently to blend.
Combine citrus juice, sesame oil, soy sauce, and seasonings and stir thoroughly. Pour onto quinoa-veggie mixture and toss gently until everything is coated and blended.