Quinoa Ideas

So much has been said about the health benefits of quinoa, a complete protein. I enjoy eating it just cooked with a little salt and pepper. But if you are really interested in the small seed, you may be looking for other ideas.

I have eaten quinoa flakes as a cooked cereal. It does have a somewhat bitter flavor, but with a little maple syrup, cooking it with fruit juice or adding a little fruit sauce, I enjoy it. It is a much softer texture than oatmeal. The flakes can also be used in cookies. You can use quinoa flour by adding it to pancakes, cookies, etc. Again, it has a different flavor, so my family enjoys it in small amounts.

We enjoy cooked quinoa seeds the most. I have made a pilaf with it, served it like rice, and added it to soup. I have heard it's good in chili, but have not experimented with that yet. For breakfast, I like to eating it with a scrambled egg. I fry an egg, breaking the yolk and scrambling it. When it is still a little soft, I add a 1/2 cup of cooked quinoa and desired seasonings, and finish cooking the egg while warming the quinoa. It's sort of like a stir fry, heavy on the egg. You could add veggies like zucchini, pepper and onion.

Quinoa also makes a great cold salad. I posted one of my favorites a few weeks ago - Meditteranean Quinoa Salad. It's a beautiful colorful salad that works great for parties and potluck.

If you haven't eaten quinoa yet, give it a try.

What other ways do you use quinoa?

Still Crazy For Quinoa

Quinoa is one of my favorite grains, and being a complete protein, it's considered a super food by some. Shortly after being introduced to quinoa for the first time and loving it, I decided to try to make a salad with it. Mediterranean food is on my favorites list, so I headed in that direction. This easy salad has a simple dressing and is easily altered for personal preferences. See below for suggestions. It tastes delicious the next day, so it's great for a make ahead potluck or lunch.

Mediterranean Quinoa Salad

2 c. water or vegetable broth
1 c. rinsed uncooked quinoa
1/3 c. chopped red onion
1 medium yellow pepper, chopped
1 medium tomato, seeded and chopped
1/2 c. chopped kalamata olives
3 T. chopped fresh parsley
1 t. dried crushed basil or
     1 T. chopped fresh basil
1-2 cloves of garlic, minced
1/3 c. lemon juice
1/4 c. olive oil
1/4 c. balsamic vinegar
sea salt, to taste
pepper, to taste

Cook quinoa according to package directions using water with 1/4 t. salt or broth and quinoa. Scoop into a bowl and gently mix in onion, pepper, tomato, olives, parsley, basil and garlic. In a separate cup, combine lemon juice, oil and vinegar. Pour over salad and mix. Salt and pepper to taste.

Refrigerate for at least 4 hours or overnight before serving to blend flavors. Serve on mixed greens if desired.

Variations:

1. Add chopped cooked chicken to the salad.
2. Add 1/2 c. cooked asparagus cut in 1 inch pieces.
3. If you eat dairy, add 1/4 - 1/2 c. feta cheese or use appropriate alternative.
4. Cucumber is a nice addition to this recipe also. I add it at the end and just to the part of the salad that will be eaten since it doesn't keep as well as the rest of the salad.

Enjoy!

Crazy For Quinoa

quinoa seeds

One of my favorite new foods I've learned about since being introduced to a gluten-free diet is quinoa (pronounced KEEN-wah). Though grain-like in appearance quinoa is actually a seed from a relative of the spinach plant. This ancient "grain" was valued historically by the Incas for improving the endurance of their warriors and is cultivated in the Andes Mountains.
I love its creamy/crunchy texture and slightly nutty flavor. Most of all, I love the fact that quinoa is a complete protein since I'm not a big meat eater. It not only has all of the essential amino acids but is high in the amino acid lysine, which we need for tissue growth and repair. This superfood contains many other nutrients including iron, fiber and B vitamins.

The bitter coating, saponin, is usually removed before we buy quinoa in this country. Rinsing it well is still recommended before cooking it to remove any residue. Remember to use a fine strainer.



Cooked quinoa

 
It's really easy to cook quinoa. Just bring 2 parts liquid and 1 part quinoa to boiling with a little salt, then simmer 15 minutes covered. The seed will enlarge and the germ will spiral out to form a tail. Remove from heat and let steam for 5 minutes. Fluff and serve with seasoning as desired. The seeds can be toasted in a dry pan for 5 minutes before boiling if you desire a roasted flavor.

Make a simple pilaf. Saute 1/2 to 3/4 cup of chopped veggies of your choice (celery, carrots, onion, pepper, garlic) in1 T. olive oil. Add 2 cups broth and 1 cup quinoa and cook as above.

Quinoa can be expensive but expands a lot with cooking. Look around for a good deal at health food stores and large supermarkets. I found quinoa at a Costco store at a very economical price. I do have to buy a 4 pound bag, but it stores well in a dry, cool place and it's easy to use. It can be substituted for most grains but especially for rice and couscous in many recipes. Make a big batch and store in the refrigerator to use as needed. Have fun trying something new and healthy.

What creative uses for quinoa have you found?