I was just watching Foodtv, and she was making a Quinoa dish (pronounced keen-wa, as I learned). I think I tried a GF food once made out of Quinoa, and it was horrible. But that was awhile ago. I"m game to try it again, in it's plain form that resembled rice.
Do you have any advice, or recipes for trying Quinoa?
Here are a few on this forum already, I'll add a few more for you here as well:
Quinoa is actually a seed and contains all essential amino acids. Has been a staple of the South American and ancient Incas for hundreds if not thousands of years. It's also a good source of iron and fairly good source of fiber, 3 grams per 1/3 cup (non cooked) serving. But is also 160 calories. If you don't soak it for a little while it can be bitter. I buy Arrowhead Mills brand, but there are others out there.
Another interesting recipe from Cooking Light.com, this could be a refreshing citrus summer salad using canned or fresh mandarin oranges and canned pears:
Quinoa and Winter Fruit (GF)
Ingredients 1 1/3 cups quinoa (about 1/2 pound), rinsed
1 1/2 cups water
--halved, seeded and coarsely chopped (suggested sub- mandarin oranges)
2 tablespoons coarsely chopped cilantro
1/4 cup pure olive oil
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 large Bosc pear--peeled, cored and cut into 1/2 -inch dice (sub- canned pears) 1 medium cucumber--peeled, seeded and cut into 1/2 -inch dice
1 cup coarsely chopped stemmed watercress
1. In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat, stirring often, until just tender, about 12 minutes; the grains should be separate and intact. Drain the quinoa and let cool completely.
2. In a small bowl, combine the kumquats and cilantro with the olive oil, lemon juice and salt and let steep for 5 minutes.
3. In a large bowl, toss together the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again. Serve at once.
I found a fabulous recipe in my New American Plate cookbook:
Corn and Quinoa Salad with Chicken (GF)
Makes 4 servings/ 367 calories per serving
1 cup quinoa, well rinsed and drained (cook in 2 1/2 cups cold water or see directions on package)
2 cups drained canned or frozen corn
1 cup (3 oz) roasted or grilled skinless chicken breast, cut into 1/2 inch pieces
2 medium tomatoes, seeded and chopped
1 cup finely chopped red onion
2 small jalapeno chiles, seeded and minced -(optional)
1 cup chopped fresh cilantro, loosely packed
Juice of of 2 oranges
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
4 cups of favorite leaf or iceberg lettuce
Salt and pepper to taste...note wear rubber gloves to handle fresh chiles and keep from touching your eyes.
In a large saucepan, cook the quinoa with water according to page directions. Uncover and cool slightly.
In a large bowl, combine the quinoa, corn, chicken, tomatoes, onion, jalapenos, and cilantro. In a separate bowl, combine the orange juice, cumin, and oil. Add to quinoa mixture. Toss to coat. Season to taste with salt and pepper. Serve warm or slightly chilled on top of chopped lettuce
1 Tablespoon Smart Balance Spread
1/4 cup finely diced onions
2 scallions, chopped
1 garlic clove, minced
1-1/4 cup gf chicken stock or broth
2/3 cup quinoa, rinsed and drained
1 thyme sprig
1 bay leaf
Preheat the oven to 350°F. In an oven proof skillet heat the butter until melted over medium high heat. Add the onions, scallions and sauté for 2-3 minutes or until just tender. Add the garlic; sauté for 30 seconds. Add 1/4 cup of the chicken stock; cook for 2 minutes. Add the quinoa, thyme sprig and bay leaf. Add 1 cup of chicken stock and simmer for 2-3 minutes.
Cover the skillet with foil and transfer the skillet to the oven. Bake for 15 minutes or until the quinoa is tender. Remove from the oven and fluff with a fork. Adjust seasonings to taste with salt and freshly ground black pepper and serve.
Makes 4 servings
To increase vegetable intake add favorite fresh or frozen vegetable to the mix.
Sautee with garlic and scallions or just add to skillet prior to oven.
just make sure you rinse your quinoa REALLY WELL in a fine sieve first! It takes away the bitterness. I love serving sauteed yellow squash, red peppers, onion, and garlic over the quinoa. Those of you who can eat tomatoes...add tomatoes to the veggies and it really brings it all together...a little sea salt, and other spices to taste (basil, oregano, rosemary, etc!) YUM