Posts: 47
4/21/12 10:17 P

The first time I made quinoa, it tasted like parakeet seed! LOL. I usually use bouillon to flavor the water when I cook it, and mix it with something else. I've come to like it.

Posts: 327
4/21/12 9:22 P

Thanks! All of them look great I hope to find some new favorites and ideas!
I don't know what I did wrong with it...but I'll tell you it came out more like a uhm....grit than anything...hard and almost raw...I may not have added enough water or let it cook to long...but these recipes sound great!

SparkPoints: (11,203)
Fitness Minutes: (9,751)
Posts: 1,971
4/21/12 6:42 P

looks delish! thanks for sharing

Pounds lost: 31.0

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Posts: 2,645
4/21/12 5:49 P

Quinoa can be mushy if not correctly prepared. This is a recipe I love. It calls for chickpeas but I have made it with black beans too. Everyone I make this recipe for raves about it and
asks for the recipe.

Pay particular attention to the instructions for preparing the quinoa. You rinse it, let it dry, toast it and then cook it in vegetable broth. Everyone I feed this to, raves about it and asks for the recipe.

Quinoa Chick-pea Pilaf

1 cup quinoa
1 ½ cup vegetable stock
1 can chickpeas drained and rinsed
1 cup chopped fresh parsley
½ red onion diced
1 small red pepper diced
2 T Italian Dressing
3 T lemon juice (one small lemon)
hand full of dried cranberries
sunflower seeds
slivered almonds

Prepare quinoa according to these directions (do not follow directions on the box)
Measure the quinoa into a large pan and add water to rinse thoroughly. (quinoa can be bitter if not rinsed) Drain into a fine mesh strainer. Allow to dry at least 20 minutes.(You can ignore this step if you purchase prerinsed quinoa.) The grain will be mushy after cooking if not allowed to dry completely. After the quinoa is allowed to dry, put it into a large pan and toast for about 5 minutes. (Watch it closely so it doesn't burn. Just let it turn a light shade of brown.) Set the pan aside and heat the vegetable stock until boiling. Add the quinoa, turn the heat down until reaches a strong simmer. Cover the pan, leaving the top a-jar to allow a small vent. Cook for 16 minutes. When the quinoa is finished cooking, take a clean dish towel and cover the pan, replace the top on top of the towel, take it off of the heat an allow it to rest for 10 minutes. Fluff with a fork and allow to cool. (The dish towel trick allows the steam to be absorbed into the towel. The quinoa will be light and fluffy and not stick together.)

When the quinoa is cool, or the next day for better flavor, add the rest of the ingredients except for the nuts and seeds. Add them right before serving to keep them crunchy. Salt and pepper to taste.

This recipe is very versatile. You can add fresh diced tomatoes, cut cucumber or any salad veggie you like.

I like to eat this as a sandwich in a whole wheat pita with lettuce, tomato and a dash of fat free raspberry vinaigrette.



Edited by: IMVEGAN at: 4/21/2012 (17:52)

SparkPoints: (51,819)
Fitness Minutes: (14,874)
Posts: 6,512
4/21/12 5:43 P

Was the texture glue-like? If so, you used too much liquid or didn't fluff it with a fork when it finished cooking. For more info on how to rinse and prepare quinoa, here's a good article www.thekitchn.com/how-to-cook-quinoa-63344


This is a delicious recipe that uses quinoa as an ingredient; it might be a better starting point for you than plain quinoa www.theppk.com/2010/10/quinoa-white-bean-a
nd-kale-stew/

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Posts: 261
4/21/12 5:22 P

Here is a good one for late Summer:
crackersonthecouch.blogspot.com/2011/09/di
nner-by-chance.html
I like to pair it with kale, too. I have also seen a lot of people use it to make tabbouleh.

current weight: 217.0

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Posts: 7,038
4/21/12 5:06 P

Hi I fix mine in a rice cooker the same as rice and use it the same as rice

current weight: 170.0

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Posts: 327
4/21/12 4:41 P

I have made this and didn't really care for the texture, is there a recipe or some trick you can offer to help make it a little tastier?
I would be willing to try it again....pls help! ;)