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Thread: Quinoa?

  1. #1
    Nancy Young Guest

    Default Quinoa?

    After all this time, I finally found my way to a Trader Joe's. I didn't
    buy much, but I did find something I've been looking for without
    success, quinoa. Okay, I wasn't looking very hard, but I have looked.

    How is this stuff used, in general? I'm not ready to make anything
    with it, but when I do, would it be served as a side dish like rice?
    I'm sure you can do a million things with it, but what would be
    sort of the usual way?

    Thanks. nancy

  2. #2
    Steve Pope Guest

    Default Re: Quinoa?

    Nancy Young <[email protected]> wrote:

    >After all this time, I finally found my way to a Trader Joe's. I didn't
    >buy much, but I did find something I've been looking for without
    >success, quinoa. Okay, I wasn't looking very hard, but I have looked.


    >How is this stuff used, in general?


    It is a pseudograin with complete protein. Therefore, you
    could use it for a main course, from a nutritional standpoint.
    Whether this would fly from an aesthetic standpoint depends
    upon the individual.

    It tends to throw off a thin outer skin when it cooks, leading
    to a sort of disorganized appearance compared to something
    nice and neat like rice. This does not affect its taste,
    and it is neither necessary nor practical to separate out
    the little skins.

    I do not end up using it as much as I do either rice
    or couscous.

    Steve

  3. #3
    Nancy Young Guest

    Default Re: Quinoa?

    Steve Pope wrote:
    > Nancy Young <[email protected]> wrote:
    >
    >> After all this time, I finally found my way to a Trader Joe's. I
    >> didn't buy much, but I did find something I've been looking for
    >> without success, quinoa. Okay, I wasn't looking very hard, but I
    >> have looked.

    >
    >> How is this stuff used, in general?

    >
    > It is a pseudograin with complete protein. Therefore, you
    > could use it for a main course, from a nutritional standpoint.
    > Whether this would fly from an aesthetic standpoint depends
    > upon the individual.
    >
    > It tends to throw off a thin outer skin when it cooks, leading
    > to a sort of disorganized appearance compared to something
    > nice and neat like rice. This does not affect its taste,
    > and it is neither necessary nor practical to separate out
    > the little skins.
    >
    > I do not end up using it as much as I do either rice
    > or couscous.


    Thanks for all that info, very helpful. I'll find some recipe that
    looks good and give it a try. People say they like it, I just want
    to see what it's like.

    nancy

  4. #4
    brooklyn1 Guest

    Default Re: Quinoa?


    "Nancy Young" <[email protected]> wrote in message
    news:qWkUl.319746$[email protected]..
    > Steve Pope wrote:
    >> Nancy Young <[email protected]> wrote:
    >>
    >>> After all this time, I finally found my way to a Trader Joe's. I
    >>> didn't buy much, but I did find something I've been looking for
    >>> without success, quinoa. Okay, I wasn't looking very hard, but I
    >>> have looked.

    >>
    >>> How is this stuff used, in general?

    >>
    >> It is a pseudograin with complete protein. Therefore, you
    >> could use it for a main course, from a nutritional standpoint.
    >> Whether this would fly from an aesthetic standpoint depends
    >> upon the individual.
    >>
    >> It tends to throw off a thin outer skin when it cooks, leading
    >> to a sort of disorganized appearance compared to something
    >> nice and neat like rice. This does not affect its taste,
    >> and it is neither necessary nor practical to separate out
    >> the little skins.
    >>
    >> I do not end up using it as much as I do either rice
    >> or couscous.

    >
    > Thanks for all that info, very helpful. I'll find some recipe that
    > looks good and give it a try. People say they like it, I just want
    > to see what it's like.
    >
    >

    Quinoa tastes okay but I don't like the texture, too gritty, like eating
    sand. I don't care for couscous either, I'd rather pastina. I much prefer
    kasha (buckwheat groats), and it's even more nutritious quinoa. I could eat
    kasha every day, kasha varnishkas, meat loaf, creamed spinach, and gravy...
    then all I need is something with vitamin C to drink... orange juice and
    vodka works.




  5. #5
    Steve Pope Guest

    Default Re: Quinoa?

    brooklyn1 <[email protected]> wrote:

    > I don't care for couscous either, I'd rather pastina.


    Pastina is something I've been meaning to try.

    Steve

  6. #6
    The Cook Guest

    Default Re: Quinoa?

    On Sat, 30 May 2009 21:03:03 -0400, "Nancy Young"
    <[email protected]> wrote:

    >After all this time, I finally found my way to a Trader Joe's. I didn't
    >buy much, but I did find something I've been looking for without
    >success, quinoa. Okay, I wasn't looking very hard, but I have looked.
    >
    >How is this stuff used, in general? I'm not ready to make anything
    >with it, but when I do, would it be served as a side dish like rice?
    >I'm sure you can do a million things with it, but what would be
    >sort of the usual way?
    >
    >Thanks. nancy



    Here is one recipe for it. You can also make vegetable salads with
    it.



    * Exported from MasterCook *

    Minted Quinoa Fruit Salad

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 Teaspoon Salt
    1 Cup Quinoa -- rinsed thoroughly
    1/3 Cup Mint Leaves -- chopped
    1/4 Cup Yogurt, Skim Milk -- Artificially sweetened
    2 Tablespoons Orange Juice
    1 1/2 Cups Strawberries, Sliced
    2 Kiwi Fruits
    1 Can Mandarin Oranges in Light Syrup -- drained

    In a medium saucepan, bring the salt and 2 cups of water to a boil:
    add the quinoa. Reduce the heat and simmer, covered until the quinoa
    is translucent, about 15 minutes.

    In mini food processor or blender, combine the mint, yogurt and orange
    juice; Puree.

    Set aside 6 strawberry slices and 3 kiwi slices for garnish. In a
    large serving bowl, combine the remaining strawberries, the remaining
    kiwi and the orange sections. Drizzle with the yogurt sauce; toss to
    coat. Add the quinoa: toss gently to combine. Garnish with the
    reserved fruit. Refrigerate, covered, until well chilled, 1 -2 hours.

    - - - - - - - - - - - - - - - - -
    - -

    Per Serving (excluding unknown items): 170 Calories; 2g Fat (10.0%
    calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber;
    trace Cholesterol; 108mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
    Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0

    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  7. #7
    Elder Guest

    Default Re: Quinoa?

    In article <jHkUl.319745$0V4.313219@newsfe25.ams2>,
    [email protected] says...
    > After all this time, I finally found my way to a Trader Joe's. I didn't
    > buy much, but I did find something I've been looking for without
    > success, quinoa. Okay, I wasn't looking very hard, but I have looked.
    >
    > How is this stuff used, in general? I'm not ready to make anything
    > with it, but when I do, would it be served as a side dish like rice?
    > I'm sure you can do a million things with it, but what would be
    > sort of the usual way?
    >
    > Thanks. nancy
    >

    You can use it like Couscous or Bulgar wheat or rice for grain
    salads/tabula, adding flavourings. I like it, or I have heard of people
    making Quinoa porridge as a healthy breakfast but I've never tried that.

    Third option, cooked in stock as side instead rice, or added to soups,
    like Pearl Barley.
    --
    Carl Robson
    Get cashback on your purchases
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    Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

  8. #8
    Nancy Young Guest

    Default Re: Quinoa?

    The Cook wrote:
    > On Sat, 30 May 2009 21:03:03 -0400, "Nancy Young"
    > <[email protected]> wrote:


    >> How is this stuff used, in general? I'm not ready to make anything
    >> with it, but when I do, would it be served as a side dish like rice?
    >> I'm sure you can do a million things with it, but what would be
    >> sort of the usual way?


    > Here is one recipe for it. You can also make vegetable salads with
    > it.


    Oh, that looks really good. I've saved it. Thanks very much.

    nancy

  9. #9
    Terry Guest

    Default Re: Quinoa?

    On Sat, 30 May 2009 21:03:03 -0400, "Nancy Young"
    <[email protected]> wrote:

    >After all this time, I finally found my way to a Trader Joe's. I didn't
    >buy much, but I did find something I've been looking for without
    >success, quinoa. Okay, I wasn't looking very hard, but I have looked.
    >
    >How is this stuff used, in general? I'm not ready to make anything
    >with it, but when I do, would it be served as a side dish like rice?
    >I'm sure you can do a million things with it, but what would be
    >sort of the usual way?
    >
    >Thanks. nancy


    Hello Nancy, I've used it in place of rice when we have an oriental
    dish. Quinoa doesn't spike my blood sugar the way that rice does.
    Unfortunately it is not a great substitute, it's just sorta okay.

    Best -- Terry

  10. #10
    sf Guest

    Default Re: Quinoa?

    On Sun, 31 May 2009 12:31:13 -0500, Terry <[email protected]>
    wrote:

    >Hello Nancy, I've used it in place of rice when we have an oriental
    >dish. Quinoa doesn't spike my blood sugar the way that rice does.
    >Unfortunately it is not a great substitute, it's just sorta okay.


    You can use quinoa instead of a side of rice with Mexican dishes too.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    Andy Guest

    Default Re: Quinoa?

    sf said...

    > On Sun, 31 May 2009 12:31:13 -0500, Terry <[email protected]>
    > wrote:
    >
    >>Hello Nancy, I've used it in place of rice when we have an oriental
    >>dish. Quinoa doesn't spike my blood sugar the way that rice does.
    >>Unfortunately it is not a great substitute, it's just sorta okay.

    >
    > You can use quinoa instead of a side of rice with Mexican dishes too.



    Right.

    Rinse it off first for awhile to rinse off any remaining "poison" off the
    skin coating.

    I've made it but I flubbed and it turned out undercooked and too "nutty-
    chewy". Haven't tried since.

    Andy

  12. #12
    Nancy Young Guest

    Default Re: Quinoa?

    Terry wrote:
    > On Sat, 30 May 2009 21:03:03 -0400, "Nancy Young"
    > <[email protected]> wrote:
    >
    >> After all this time, I finally found my way to a Trader Joe's. I
    >> didn't buy much, but I did find something I've been looking for
    >> without success, quinoa. Okay, I wasn't looking very hard, but I
    >> have looked.
    >>
    >> How is this stuff used, in general? I'm not ready to make anything
    >> with it, but when I do, would it be served as a side dish like rice?
    >> I'm sure you can do a million things with it, but what would be
    >> sort of the usual way?


    > Hello Nancy, I've used it in place of rice when we have an oriental
    > dish. Quinoa doesn't spike my blood sugar the way that rice does.
    > Unfortunately it is not a great substitute, it's just sorta okay.


    (laugh) I must have read wrong when I saw that people liked it.
    Thank you.

    nancy

  13. #13
    Nancy Young Guest

    Default Re: Quinoa?

    Elder wrote:
    > In article <jHkUl.319745$[email protected]>,
    > [email protected] says...


    >> How is this stuff used, in general? I'm not ready to make anything
    >> with it, but when I do, would it be served as a side dish like rice?
    >> I'm sure you can do a million things with it, but what would be
    >> sort of the usual way?


    > You can use it like Couscous or Bulgar wheat or rice for grain
    > salads/tabula, adding flavourings. I like it, or I have heard of
    > people making Quinoa porridge as a healthy breakfast but I've never
    > tried that.
    >
    > Third option, cooked in stock as side instead rice, or added to soups,
    > like Pearl Barley.


    It was a surprise for me this evening to find quinoa cooking in
    chicken stock on the stove. It wasn't bad, I put some butter on mine.
    Interesting texture. Notice I'm not raving about how wonderful it
    is! Heh. It's okay.

    Thanks for the ideas.

    nancy

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