Quinoa

[Anonymous]

A few weeks ago, I was at a friends home and she made pasta made from Quinoa. It tasted good to me, so I decided to give it a try... The pasta I bought wasn't the same brand, and generally I thought it was ok. So I bought actual Quinoa grains and cooked it like rice (following directions). I can't say I loved it... it was okay. Looking at the nutrition, it doesn't seem to be any more nutritious than pasta... similiar on carbs and sugar. Besides not being "processed", what's the hype?
And, now I have 2 boxes of it... any simple recipes to use it in?

[Anonymous]

It should have more protein

[Anonymous]

I would ask how your friend prepared her pasta.

When preparing quinoa grains, it might add more flavor if you toast it b/f cooking.

And yes, PP is right quinoa has more protein. It's also GF so for people with celiac disease, it's a good diet option.

[Anonymous]

I hate it

[Anonymous]

Anonymous wrote:I would ask how your friend prepared her pasta.

When preparing quinoa grains, it might add more flavor if you toast it b/f cooking.

And yes, PP is right quinoa has more protein. It's also GF so for people with celiac disease, it's a good diet option.

+1 to toasting. I also cook it in broth rather than plain water. One time DH cooked it in miso and it was lovely.

[Anonymous]

Anonymous wrote:A few weeks ago, I was at a friends home and she made pasta made from Quinoa. It tasted good to me, so I decided to give it a try... The pasta I bought wasn't the same brand, and generally I thought it was ok. So I bought actual Quinoa grains and cooked it like rice (following directions). I can't say I loved it... it was okay. Looking at the nutrition, it doesn't seem to be any more nutritious than pasta... similiar on carbs and sugar. Besides not being "processed", what's the hype?
And, now I have 2 boxes of it... any simple recipes to use it in?

Saute chopped onions, sweet peppers, zucchini, garlic in the cast iron pot. Add dry quinoa, then hot water or broth. Cover and simmer 15 minutes, then let stand for a bit.
You can vary vegetables and broths.

[Anonymous]

I skipped it after I read the label. I was surprised there wasnt more protein. I guess it is a good option for GF but they make lentil pasta that has much more protein.

[Anonymous]

I use if in salads all the time. And also ditto the toasting.

[Anonymous]

It also has more fiber than rice and some other grains. I use quinoa as a substitute for rice these days. I typically cook it with chicken broth and use it in dishes that have a sauce or serve it when I make chile. I also add it to salads or mix it in with chopped tomatoes and cucumbers and a dressing.

[MikeL]

It's gluten free, if that's important to you.
I like "regular" pasta better.

[Anonymous]

Sauté quinoa with olive oil and shallots. Then cook in chicken broth

[Anonymous]

In fall/winter I serve vegetarian chili over quinoa.

[Anonymous]

I like a lot of healthy grains and eat well but I just don't like quinoa no matter how I cook it. Branch out to barley, wheatberries, farro or something else. It's okay. We give you permission.

[Anonymous]

MikeL wrote:It's gluten free, if that's important to you.
I like "regular" pasta better.

I have celiac disease and for reasons I can't explain, whole quinoa makes me violently ill. It took a couple of times before I made the connection. I think some celiacs have this problem.

[Anonymous]

Cook it in broth and when that's done stir in some grated Parmesan for quinoa "risotto."