Fitness Minutes: (26,418)
6/2/11 12:30 P
SPIRITATCHOICE... that is such a great idea !! If you wouldn't mind ..could you possibly send instructions on how you do it? LOL... I almost gave that Pampered Chef microwave rice cooker to a friend to get rid of at her garage sale..hahaha... Bought it....and like so many other things never used it. But you got me thinking... it may be a perfect tool to help me on this plan !!!
I have been using my Pampered Chef microwave rice cooker to make my quinoa. That way there is no need to drain. It always comes out perfect!
Fitness Minutes: (9,564)
153 5/27/11 11:07 P
I love quinoa and there are many recipes out there for this high protein grain. Search on the internet and find recipes that you would like to try. There are many of them there and they are not very difficult.
I've recently made a quinoa salad that is absolutely awesome... recipe came out of food tv magazine and I also saw it in martha stewart magazine too... I think it was in an ad for Pompei olive oil. Basic ingredients are quinoa (duh), lentils, asparagus, mint, pine nuts, olive oil, vinegar (red wine I think), and not too much else. It was so delicious. I brought it for a potluck dinner and everyone loved it!
Fitness Minutes: (2,247)
185 5/25/11 8:35 P
so very much. Am going to make it this weekend and hoping it will turn out good.
I found that even with a fine mesh seive the quinoa are too small and I lose too many through the holes. I use 1/4 cup quinoa to 1 cup cooking liquid, bring to a boil, turn heat to simmer and cover. On a simmer it takes about 15-20 minutes for the quinoa to be fully cooked. I do check it periodically and stir to make sure that it isn't sticking. Knock on wood, so far this process has worked.
When all the quinoa kernels sprout their little curlicues, I taste and stop cooking when they're just tender but still have a bit of a snap to them (I suppose this would be the equivalent of al-dente pasta).
I get the most consistent results by cooking it like pasta --ie, in excess water (at least three parts water per one part quinoa), then draining, as opposed to guessing how much water to add then cooking til water is absorbed; this way, I can control the level of doneness better.
Combine water, quinoa, and a little salt, bring to a boil, reduce to a simmer and set the timer for 12 minutes, which is when I do a quick check. Usually it takes about 14-15 minutes. Sometimes I soak the quinoa for 1/2 hour or so, in which case it cooks a bit faster (10-12minutes). Drain into a fine-meshed sieve.
I usually drain it when it's slightly underdone, then set the sieve back into the hot pot (but off the heat), drape a clean kitchen towel over the whole thing, set the lid on top of the towel and let it sit for up about 10 minutes. This method makes the quinoa incredibly fluffy (also works for rice). Then season and toss with other ingredients.
Fitness Minutes: (2,247)
185 5/25/11 2:28 P
I recently had quinoa salad. Would like to try making it however I dont know how to tell when it is done. Help pls.
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