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SHELLY_L's Photo SHELLY_L Posts: 459
4/12/08 6:49 A

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Regarding the Quinoa pasta, I couldn't find the package. I may have just seen it and not bought it at the time. I'll keep my eyes out for it again. I think it was in spaghetti form.

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Shelly



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COOLMOMOF2's Photo COOLMOMOF2 Posts: 125
4/10/08 11:25 P

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I've bought it in a box and also in a bag. Our local Kroger doesn't carry it, but the Kroger in the next town over has it in their natural foods section. I can also get it at our health food store. The brand I have on hand is Bob's Red Mill. I know at our grocery, you can request a product if you know a specific brand and the grocery manager will order it for you. You might talk with your store manager and see if they can do that for you.

Bec

"Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense."
-Ralph Waldo Emerson

They that hope in the Lord will renew their strength, they will soar as with eagles' wings; They will run and not grow weary, walk and not grow faint.
Isaiah 40:31


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RANDIDAWN08's Photo RANDIDAWN08 Posts: 608
4/10/08 9:56 P

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kroger is a brand Fred Meyers carries.

Is quinoa, like bought in the dryed food, or is it boxed or what? I looked for it when I went shopping couldn't fnid it though.

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BROOKE1979's Photo BROOKE1979 SparkPoints: (13,299)
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4/10/08 11:53 A

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My favorite way to eat quinoa is mixed with feta cheese and spinach.

My sister recently introduced me to a new way to eat it with lots of Indian flavor: quinoa with curry powder (I use curry paste instead), sliced almonds, raisins, onion, and chickpeas. It's so good and FAST.





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SHELLY_L's Photo SHELLY_L Posts: 459
4/10/08 9:34 A

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I usually shop at my local Hannaford's. But if I didn't get it there, it was a Shaw's. I'll look for the box and post the details.

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
4/10/08 8:57 A

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Wow!quinoa pasta ...where you find that?

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SHELLY_L's Photo SHELLY_L Posts: 459
4/9/08 9:17 P

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I think I just recently purchased a quinoa pasta - spaghetti maybe. I don't remember exactly what it was and I haven't cooked it yet. I should find it and make it!

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Shelly



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RATSAMONGUS's Photo RATSAMONGUS Posts: 3,328
4/9/08 8:50 P

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Does anyone shop at Fry's? I have looked and looked and can't find it anywhere in there. Argh!

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
4/9/08 11:32 A

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i bought some yesterday to try

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ZBETASMOM's Photo ZBETASMOM Posts: 2,569
4/5/08 9:14 P

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We love quinoa here!! One of the things I do with it for breakfast for my glutenfree kiddo, is cook the quinoa in water and some unsweetened applesauce (homemade is good). After it is cooked I add some rice milk, which is sweet and then toss in some diced dried fruit.

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INDIEDEZZ's Photo INDIEDEZZ Posts: 1,323
4/5/08 3:13 P

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Oh thank you! Those are awesome ideas. I'm going to have a lot of fun trying them out!

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COOLMOMOF2's Photo COOLMOMOF2 Posts: 125
4/3/08 4:29 P

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I'm pretty off-the-cuff when it comes to cooking, I just like to mix things up until they taste good. Here are a few ideas, not sure if they'll be helpful. If I'm in the mood for Mexican, I like to use black beans, a very small amount of corn, onion, tomato and season with cumin, garlic, and a pinch of red pepper (or you can look up a recipe for homemade taco seasoning and use that). For an Asian flavor, I like edemame, green onion, snap peas or whatever other veggies sound good and I'll season with ginger and low-sodium tamari (or soy sauce). Sometimes I'll use a variety of salad veggies, add some tuna and season with dill and lemon juice. You can also use Italian dressing (I like homemade best b/c you can control the ingredients - I've found some good recipes on allrecipes.com). With the cold salads, I like to add the seasoning to the quinoa while it's still warm, then let it cool in the fridge. Then I'll add the veggies. I think the quinoa "soaks up" the seasoning more when it's warm. I hope that is helpful!

Bec

"Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense."
-Ralph Waldo Emerson

They that hope in the Lord will renew their strength, they will soar as with eagles' wings; They will run and not grow weary, walk and not grow faint.
Isaiah 40:31


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INDIEDEZZ's Photo INDIEDEZZ Posts: 1,323
4/3/08 2:56 P

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COOLMOMOF2 That's a great idea! I've been looking for more healthy lunch foods that don't need refrigerating. Would you mind posting some specific quinoa salad combos? I'm not creative at all when it comes to good flavor combining..

Amelia Earhart - "The most effective way to do it, is to do it."


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COOLMOMOF2's Photo COOLMOMOF2 Posts: 125
4/2/08 3:53 P

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I get Bob's Red Mills Quinoa from Kroger (in the natural food section). I like it as a cold salad. I add black beans, edamame, and lots of chopped veggies like peppers, cukes, carrots...whatever I have on hand. For flavor, I add a dash of olive oil with either lemon juice or vinegar and a dried herb blend or some cumin...just depends on what I'm in the mood for. At first I wasn't fond of the texture, but I think it's an acquired taste. Now I like it quite a lot.

Bec

"Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense."
-Ralph Waldo Emerson

They that hope in the Lord will renew their strength, they will soar as with eagles' wings; They will run and not grow weary, walk and not grow faint.
Isaiah 40:31


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AMYD76's Photo AMYD76 Posts: 102
4/2/08 3:02 P

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My 5 yr. old daughter actually likes quinoa alot better than I do- so I fix it pretty often. She likes hers with a little bit of Earth Balance Whipped Spread on it. I like mine with something that gives it some flavor. One of my favorit recipes is this:

1 lb. turkey breast cutlets or chicken breasts
2 cans of tomatoes w/ green chilis
some Mrs. Dash Southwest Chipotle seasoning (however much you like)

Put in crock pot. Cook on low 6-8 hrs.
Serve over hot cooked quinoa
Maybe sprinkle some lowfat cheese or use a dollop of low fat sour cream.
It's really great (and sooooo easy)!!

 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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4/1/08 5:07 P

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I know Fred Meyers has it in their organic/natural section...think Albertsons do too (they will bring it in if you ask)...QFC usually has decent natural section too.

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RANDIDAWN08's Photo RANDIDAWN08 Posts: 608
4/1/08 4:04 P

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we have albertsons, safeway, fredmeyer, QFC, and the Commisary and walmart. All the stores are close except QFC.



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NANCYVV's Photo NANCYVV Posts: 5,997
4/1/08 3:59 P

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I shop at a store called Woodmans and they have an awesome organic section. That's where I get the quinoa. The kind I buy is by Arrowhead Mills.

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RANDIDAWN08's Photo RANDIDAWN08 Posts: 608
4/1/08 3:54 P

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where do you find quinoa?

I know I can find some of the natural oats/grains/flours in the organic baking section?

Does this mean I have to go shopping in the "Natural/organic" sections. Thats what people call em arond here ...



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MINCEPIE's Photo MINCEPIE SparkPoints: (0)
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3/6/08 1:04 A

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I love quinoa, first time I had it I broke out in a rash but now its okay lol

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NEED2LOSELOTZ's Photo NEED2LOSELOTZ Posts: 952
3/5/08 1:24 P

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Hi. no, they are fresh. at least they were still available that way when I bought them a couple of weeks ago.


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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
3/5/08 1:21 P

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are they in the can

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NEED2LOSELOTZ's Photo NEED2LOSELOTZ Posts: 952
3/5/08 1:19 P

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I've seen them at Trader Joes - vegetables and fruit section.

Edited by: NEED2LOSELOTZ at: 3/5/2008 (13:18)
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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
3/5/08 1:17 P

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what aisle in the store would i find these sunchokes

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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3/1/08 7:11 P

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I just roasted my sunchokes with a little drizzle of olive oil (sliced them up first) and some seasoning. They remind me alot of potatoes in taste. Just a warning though is that they can make you gassy (doesn't affect everyone).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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SHORTY_G's Photo SHORTY_G Posts: 1,550
3/1/08 4:08 A

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Thanks for the recipes Keirae, I just bought some quinoa the other day to try. I will most definitely be trying out that quinoa with mushroom & spinach, sounds yummy!

I've seen the jerusalem artichokes/sunchokes in tosca's clean eating books, can anyone tell me what they are like? I have never had regular artichokes either, and don't know how to prepare it...

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NEED2LOSELOTZ's Photo NEED2LOSELOTZ Posts: 952
2/25/08 3:15 P

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sunchokes are sometimes called Jerusalem artichokes... i used to eat them raw fresh from a family friend's garden when i was young.

You can find them in specialty stores.

They kind of resemble nubby fingerling potatoes or ginger ... it's crunchy.. i think if i were to somehow relate them.. taste-wise..closest thing i can think of would probably be artichoke hearts..and the crunchiness like jicama.


Edited by: NEED2LOSELOTZ at: 2/25/2008 (15:24)
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KIPLEY Posts: 19
2/25/08 3:08 P

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hahahahaha..........Me too....I was like, sunchoke????

Anyway, thanks guys......and Kierae thanks for the great recipes.

This is turning out to be a nice thread thanks to you guys.

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BETHS60's Photo BETHS60 Posts: 547
2/25/08 2:53 P

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Kierae,

Thanks for the recipes. I am definitely trying the spinach mushroom one this week. It sounds delicious, and I have been craving spinach, of all things, since cutting out red meat. (Is there a 12 step program for spinach addiction?)

And I plan to try the pilaf, as soon as I find out what a sunchoke is. emoticon

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2/24/08 12:52 P

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Quinoa Sunchoke Pilaf Recipe

Ingredients
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper

Instructions
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Yield: 6 to 8 servings

Calories: 172; Total Fat: 7.7 g; Protein: 5.5 g; Saturated Fat: 1.6 g; Carbohydrates: 22.8 g; Cholesterol: 5.5 mg; Fiber: 3.6 g; Sodium: 329 mg

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

Parmesan quinoa on sautéed and lemon-braised celery root

1 cup quinoa
2 cups water
4 tablespoons fresh grated parmesan
1 tablespoon olive oil
1 large celery root, peeled and cut into french-fry size sticks
1 tablespoon dried rosemary
juice of 1 large lemon
coarse ground sea salt, to taste

Scrub the quinoa under cold running water over a very fine strainer, then soak overnight with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover, letting simmer for 20 minutes or until the water is absorbed. Remove from the heat and fluff thoroughly with a fork. Stir in the parmesan cheese and set aside, covered.

Meanwhile, heat a large skillet or wok over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Drop in the celery root and sprinkle the rosemary over top. Sauté for 10-15 minutes, turning the celery root over occasionally, until the sticks have turned golden brown.

Reduce the heat to medium-low. Drizzle the lemon juice over the celery root, and immediately cover the pan. Simmer the celery root in the lemon juice for 5 minutes, until soft.

Arrange the celery root sticks on plates and grind coarse sea salt to taste over top. Spoon a quarter of the parmesan quinoa over each bed of celery root, and serve.

Serves 4.
-----------------

Vegetable Fried Quinoa

Though I really recommend this mushroom-bok choy-carrot combination, use whatever vegetables you have on-hand. Greens like bok choy really shrink when cooked, so if you substitute another vegetable, do it by weight rather than volume.

1 cup quinoa*
2 cups water
1 clove garlic, chopped
1/4 teaspoon salt
1 teaspoon ginger root, minced
2 cloves garlic, minced
1/2 cup fat-free vegetable broth
12 ounces bok choy -- about 6 stalks or 5-6 cups chopped
1 cup diced carrot
1 cup diced mushrooms
3 ounces firm tofu
2 tablespoons low-sodium soy sauce
1 teaspoon black vinegar (or rice vinegar)

*Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you're not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes.

Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

While the quinoa is cooking, prepare the vegetables. Wash each stalk of bok choy then cut it in two about where the leaves begin. Set the bottom white stalk aside and save for another use. Chop the remaining stalk and greens into bite-sized pieces.

Spray a large, deep skillet or wok with cooking spray and heat it. Assemble the vegetables nearby, along with the vegetable broth and a tablespoon. When the skillet is hot, add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 2 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the mushrooms and another tablespoon of broth, and cook another 2 minutes. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, just a few minutes.

Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 1 or 2 minutes, just enough to heat the tofu.

Fluff the quinoa and add it to the vegetables. Mix well, and cook until heated through. Serve with additional soy sauce, hot mustard, or chili sauce at the table.

Makes 4 servings. Per serving: 213 Calories (kcal); 4g Total Fat; (15% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 515mg Sodium; 5g Fiber. Weight Watchers Core / 4 Flex Points

------------
Quinoa with Mushrooms and Spinach
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Yields: 3 servings


INGREDIENTS:
1 tablespoon olive oil
1/2 onion, chopped fine
1 teaspoon minced garlic
1 cup quinoa
1/2 cup white wine
1 3/4 cups chicken broth
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh
thyme
1 tablespoon olive oil
1 (8 ounce) package sliced mushrooms
4 teaspoons balsamic vinegar
1/4 cup white wine
1/4 cup chicken broth
1 teaspoon chopped fresh thyme
salt and pepper to taste
1 (10 ounce) bag washed spinach leaves
1/4 cup crumbled goat cheese

DIRECTIONS:
1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

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

I went on a quinoa run recently...lol. Enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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GEOGIRL Posts: 3,745
2/24/08 12:41 P

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I love quinoa for breakfast, on Sundays I cook up a big batch (I use Bob's Red Mill Brand which is pre washed saving a step!) I put it into cup sized servings which I take to work during the week. I warm it up with a bit of vegetable milk (you could use regular milk) I add a TBSP of 100% fruit blueberry jam and two tablespoons of hemp bits. This makes a really tasty and filling breakfast.

Smiling just makes everyones day better :)

KIPLEY Posts: 19
2/24/08 12:08 P

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Wow......Thank you BethS60.....Lots of info I didn't know and a great recipe too...You Rock!!!

I actually have quinoa AND quinoa flakes and haven't used either.........I'd like to make pancakes and freeze them, so I'll experiment and get back to you. I will definitely try your recipe.......it looks great.

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2/24/08 9:37 A

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Ive been eating Quinoa, but find it to be a bit boring. Im going to try it for breakfast - There is a Quinoa Porridge recipe in the Clean Eating, Spring 2008 (page 44) that sounds really good. Quinoa is supposed to be one of the top grains to eat and thats why Ive been trying to incorporate into my diet moreso, but I do find it rather bland and a texture that Im not used to eating.

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NANCYVV's Photo NANCYVV Posts: 5,997
2/24/08 9:09 A

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I just recently made quinoa for the first time and I dont know if I made it wrong, but I was not crazy about it. It did not seem to separate like rice or couscous or even millet.

I rinsed it and cooked according to the directions below. I did not know the lid was supposed to be half-way off though. Maybe I'll try it again. It comes in a very small package and was fairly pricey. The one I bought was by Arrowhead Mills Organic.

To me it seems more suited to a porridge. I did like the taste though. Almost creamy and nutty at the same time.

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BETHS60's Photo BETHS60 Posts: 547
2/24/08 7:48 A

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Mostly I use quinoa as a breakfast cereal, although I think it would make a terrific couscous salad or pilaf.

Remember to rinse it well before you start to cook it. The seeds have a natural coating to deter birds. The coating is removed when they process it to sell, but there may be a little left on it. I forgot to rinse the last time I made it, and I got a stomach ache. I didn't know whether it was the quinoa or not, but after I ate the leftovers, I had the same problem. My DH ate what I did, but didn't have a problem, so I'm probably just a little more sensitive than most.

I like the texture and nutty flavor, though.

Anyway, here's what I do:
1. Rinse the quinoa!
2. Put 1 C quiona in a saucepan with 2 C water.
3. Bring to a boil.
4. Simmer 20 minutes with the lid halfway on. Stir every now and then so it doesn't stick.

I add raisins, dried cranberries, chopped apples, dates, chopped nuts or whatever else is handy.

Does anyone have a pilaf or salad recipe?

"There's treasure everywhere." Hobbes, in Calvin and Hobbes
BETHS60's Photo BETHS60 Posts: 547
2/24/08 7:48 A

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Mostly I use quinoa as a breakfast cereal, although I think it would make a terrific couscous salad or pilaf.

Remember to rinse it well before you start to cook it. The seeds have a natural coating to deter birds. The coating is removed when they process it to sell, but there may be a little left on it. I forgot to rinse the last time I made it, and I got a stomach ache. I didn't know whether it was the quinoa or not, but after I ate the leftovers, I had the same problem. My DH ate what I did, but didn't have a problem, so I'm probably just a little more sensitive than most.

I like the texture and nutty flavor, though.

Anyway, here's what I do:
1. Rinse the quinoa!
2. Put 1 C quiona in a saucepan with 2 C water.
3. Bring to a boil.
4. Simmer 20 minutes with the lid halfway on. Stir every now and then so it doesn't stick.

I add raisins, dried cranberries, chopped apples, dates, chopped nuts or whatever else is handy.

Does anyone have a pilaf or salad recipe?

"There's treasure everywhere." Hobbes, in Calvin and Hobbes
NEED2LOSELOTZ's Photo NEED2LOSELOTZ Posts: 952
2/24/08 6:29 A

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I haven't used quinoa in a while, but I use it like I would rice or even couscous. I haven't tried this, but you could use it as a pasta substitute and make a quinoa salad.

I know i haven't shared any recipes here, but if you're used to making rice, couscous, or pasta dishes, you could just substitute quinoa for them. It's a nice grain.

As far as finding quinoa in your place (and I'm assuming you're in GA).. check out places like Harris Teeter, Kroger.. or specialty areas in a grocery store..or even in the bulk food area. If you stick with only one grocer, ask the store manager to order quinoa for you. More than likely they'll oblige.

Good luck!

and enjoy quinoa! I need to start using that again!

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CGSX3MOM's Photo CGSX3MOM Posts: 983
2/24/08 2:57 A

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I can't find it yet in the stores hear in our town. I am still looking.cindi

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ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
2/24/08 12:04 A

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i see lots of recipes in spark recipes when i type it in search. haven't tried any tho...

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KIPLEY Posts: 19
2/23/08 10:38 P

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Anybody have any good recipes or tips in using quinoa?

I know it's a grain that holds a lot of protein, so I'd like to really incorpoate it more into my diet.

Any ideas?

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