I need a recipe for quinoa... It's going to be my first experience with it.
10 Comments
jb23February 16, 2012
This is my favorite recipe for quinoa. Remember to rinse it before you cook it so it removes a sometimes bitter sap that can adhere to the seed.
http://twothirtyate.wordpress.com/2011/09/05/youre-right-in-front-of-the-quinoa/
http://twothirtyate.wordpress.com/2011/09/05/youre-right-in-front-of-the-quinoa/
rapearsonFebruary 15, 2012
I love these two recipes. Both are served cold or at room temperature.
Quick Lemon and Garlic Quinoa Salad (a little hippie-ish but tasty)
http://www.bastyr.edu/recipes/quick-lemon-and-garlic-quinoa-salad
Quinoa with Corn, Scallions, and Mint (I use frozen corn in the winter, fresh in the summer):
http://www.epicurious.com...
Quick Lemon and Garlic Quinoa Salad (a little hippie-ish but tasty)
http://www.bastyr.edu/recipes/quick-lemon-and-garlic-quinoa-salad
Quinoa with Corn, Scallions, and Mint (I use frozen corn in the winter, fresh in the summer):
http://www.epicurious.com...
healthyjuliaFebruary 15, 2012
Yay for cooking with quinoa! HEre are my best tips for using this super-seed:
1. Use broth to cook the quinoa - it gives so much more flavor and makes it extra tasty.
2. Add in veggies like grated garlic, chopped shiitake mushrooms or even red pepper for extra zip.
3. Don't stir it! Combine 1 C quinoa with 2 C broth and bring to a boil, then reduce heat and cover. Allow seeds to steam for about 15 minutes, then turn off the heat, let them cool, then fluff. Stirring makes for mushy quinoa, so resist the urge!
Good luck!
1. Use broth to cook the quinoa - it gives so much more flavor and makes it extra tasty.
2. Add in veggies like grated garlic, chopped shiitake mushrooms or even red pepper for extra zip.
3. Don't stir it! Combine 1 C quinoa with 2 C broth and bring to a boil, then reduce heat and cover. Allow seeds to steam for about 15 minutes, then turn off the heat, let them cool, then fluff. Stirring makes for mushy quinoa, so resist the urge!
Good luck!
pierinoFebruary 15, 2012
First lesson, please don't overcook your quinoa. Fifteen minutes is just about enough time. I hate it when cooks turn it into porridge. So here's my recipe http://www.food52.com/recipes...
susan G.February 15, 2012
Our favorite is just plain steamed quinoa, cooked like rice. Then it can play off the other flavors in the meal, soak up a stew gravy or delicious sauce. Just cook until the tiny threads unfurl.
SKKFebruary 14, 2012
This is one of my favorites http://www.food52.com/recipes...
The thing to remember with quinoa is that it must be soaked for 5 minutes and then rinsed until the water runs clear because it has a natural bitter coating on it that repels insects. Some recipes just say rinse it, and I find that soaking it for 5 minutes first (as recommended by Martha Rose Shulman) has the quinoa taste much better.
Shulman also says to toast the grains, stirring constantly, until they separate and you smell their fragrance before adding liquid. I also find this brings out the nuttiness.
The thing to remember with quinoa is that it must be soaked for 5 minutes and then rinsed until the water runs clear because it has a natural bitter coating on it that repels insects. Some recipes just say rinse it, and I find that soaking it for 5 minutes first (as recommended by Martha Rose Shulman) has the quinoa taste much better.
Shulman also says to toast the grains, stirring constantly, until they separate and you smell their fragrance before adding liquid. I also find this brings out the nuttiness.
Amanda H.February 14, 2012
This is one of the most popular recipes on this site, and it's a quinoa salad. If you can't get Meyer lemons, just use regular lemons. http://www.food52.com/recipes...
susan G.February 15, 2012
I didn't think of it as a salad -- we eat it as a hot dish, happily. This and the crustless quiche below are great!
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