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Farm Kitchen:  quinoa  |
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Bee Haven Maven
True Blue Farmgirl
1862 Posts
Beverly
Pennsylvania
USA
1862 Posts |
 Posted - Mar 12 2007 : 1:53:18 PM
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Thanks to Mary Jane for introducing me to Quinoa. What a great food...and so versatile. Thanks for opening my eyes to a whole new world of ancient grains. Those of you who have not tried it....find it at your local health food store and give it a try. You can add it to so many recipes...substitute it for rice. I read that it is considered a true superfood....perhaps one of the most nutritious single foods that we have! Anybody have any good recipes to share?
Keep Smiling.....Bev
Bee Haven Farmstead |
Edited by - Bee Haven Maven on Mar 12 2007 2:10:23 PM |
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Marybeth
True Blue Farmgirl
6418 Posts
Mary Beth
Stanwood
Wa 98292
USA
6418 Posts |
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simpler1773
True Blue Farmgirl
234 Posts
Ricki
Ashland
Wisconsin
USA
234 Posts |
Posted - Mar 12 2007 : 6:39:28 PM
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I'm going to have to try it again. I had it in a salad my Mom made once but haven't made anything else with it. It is a great scrabble word (especially if your playing with someone who doesn't know what it is, and they challange it...bwahahaha!)
~Ricki~
You can't pour anything out of an empty vessel, take care of yourself! |
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Huckelberrywine
True Blue Farmgirl
1607 Posts
Michelle
Rosalia
1607 Posts |
Posted - Mar 13 2007 : 07:20:44 AM
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This is my absolute favorite soup. It's so simple and healthy. I hope you enjoy it too.
Quinoa Soup with Corn
2 cups vegetable broth
1/2 cup quinoa, rinsed
2 garlic cloves, minced
1/4 tsp. cayenne
1 cup corn kernels
1 1/2 TBsp. chopped cilantro
1 TBsp. fresh lime juice
Combine first 4 ingredients, plus 1 3/4 cup water in a soup pot. Bring to boil, reduce heat to medium, and cook 10 min.
Add corn, cook until tender (about 3 min.). Stir in cilantro, cook 1 min. Remove from heat, stir in lime juice. Serve hot or cold.
We make a difference. |
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Bee Haven Maven
True Blue Farmgirl
1862 Posts
Beverly
Pennsylvania
USA
1862 Posts |
Posted - Mar 13 2007 : 3:10:45 PM
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Thanks Michelle!
Keep Smiling.....Bev
Bee Haven Farmstead |
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
Posted - Dec 17 2007 : 03:55:57 AM
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I just bought some at our local bulk food store. Thought I'd search the forums for some recipes - anyone have more?
I'm not sure if my kiddo's will eat the soup.
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MasterGardener
True Blue Farmgirl
572 Posts
Chandra
Louisiana
USA
572 Posts |
Posted - Dec 17 2007 : 05:36:02 AM
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Quinoa is an ancient grain that nutritionists consider to be a super grain. It's not really a grain but the seed of a leafy plant distantly related to spinach. Originally grown in South America, quinoa crops are now being grown in the Colorado Rockies. Quinoa has excellent reserves of protein with all amino acids present, and WHO rates its quality as equivalent to milk. Quinoa has more iron than other grains and contains high levels of potassium, and the B vitamins: riboflavin, B6, niacin, thiamin and folic acid. Quinoa is also a good source of the minerals, magnesium, zinc, copper and manganese. It's an excellent alternative to wheat pasta.
One tip I have is to rinse, rinse, & rinse again to remove the bitter outer coating before cooking.
Quinoa Tabbouleh
1.5 C Quinoa pearls
1.5 C water
Bring water to a boil in a medium saucepan. Add quinoa and simmer for 8 minutes. (Finished product should be slightly crunchy) Turn off heat. Leave the pan on the burner for 10 minutes to allow the quinoa to absorb the water. Fluff with a fork. Cool to room temperature.
1 C coarsely chopped fresh mint leaves
1.5 C coarsely chopped fresh parsley
1 bunch scallions, white and green part, chopped
2 cloves garlic, minced, use more or less to taste
6 ripe plum tomatoes, seeded and diced
1 large cucumber, peeled, seeded, and diced
1/2 C fresh lemon juice
1/2 C extra virgin olive oil
1 st[ freshly ground black pepper
1/2 tsp salt
In a large bowl, combine quinoa and chopped vegetables. Combine lemon juice, oil, salt and pepper. Toss well. Adjust seasoning to taste. Allow to stand, loosely covered, for 30 minutes for the flaors to develop.
Serving size is 1/4 C w/ 2.5 g protein, 20 g carbs, 0.6 g fiber, 5.3 g fat, 79 cals.
.• ´¨¨)) -:¦:-¸.•´ .•´¨¨))
((¸¸.•´ ..• -:¦:- -:¦:- Chandra
-:¦:- ((¸¸.•´Farmgirl Sister #64
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
Edited by - MasterGardener on Dec 17 2007 06:27:29 AM |
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MasterGardener
True Blue Farmgirl
572 Posts
Chandra
Louisiana
USA
572 Posts |
Posted - Dec 17 2007 : 06:04:22 AM
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Grain Medley with Mediterranean Seasonings
1 stalk celery, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1/2 small onion, cut into 1-inch pieces
1 bay leaf
5 sprigs fresh thyme
5 sprigs fresh flat-leaf parsley
4 ounces (about 2/3 C) mixed grains (such as kamut; spelt; triticale; long-grain brown rice; wild rice; brown, French, or green lentils; regular barley; and/or quinoa), rinsed and drained.
1 1/2 C water
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1. Cut a 12-inch square from a double thickness of 100% cotton cheesecloth. Place celery, carrot, onion, bay leaves, thyme, and parsley in center of the cheesecloth square. Bring up corners and tie with 100% cotton string.
2. In a 2- to 3-quart saucepan combine desired grains, the water, and cheesecloth bag. Bring to boiling; reduce heat. Cover and simmer for 30 to 60 minutes or until grains are tender. Remove from heaat. Let stand, covered, for 5 minutes. Discard cheesecloth bag, allowing any liquid to drain off. Drain any excess liquid from grains. Stir in kosher salt and pepper.
Tip: You can cook kamut, spelt, triticale, brown rice and wild rice together; they will take 45 to 60 minutes to cook. You can cook lentils, barley, and quinoa together; they will take about 30 minutes to cook. If you want to combine shorter-cooking grains with longer-cooking grains, cook the longer-cooking grains for 20 to 30 minutes and then add the shorter-cooking grains and cook about 30 minutes more or until tender.
Sonoma Diet
.• ´¨¨)) -:¦:-¸.•´ .•´¨¨))
((¸¸.•´ ..• -:¦:- -:¦:- Chandra
-:¦:- ((¸¸.•´Farmgirl Sister #64
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
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MasterGardener
True Blue Farmgirl
572 Posts
Chandra
Louisiana
USA
572 Posts |
Posted - Dec 17 2007 : 06:16:47 AM
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Toasted Quinoa Pilaf
2 Tbsp finely chopped shallots or onion
6 cloves garlic, minced (1 Tbsp minced)
1 Tbsp extra-virgin olive oil
2 C quinoa, or barley, rinsed and well drained
3 C reduced-sodium chicken broth
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed
1 bay leaf
1 C bottled roasted red bell peppers, diced
Kosher salt
Freshly ground black pepper
1. In large saucepan cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
2. Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper.
.• ´¨¨)) -:¦:-¸.•´ .•´¨¨))
((¸¸.•´ ..• -:¦:- -:¦:- Chandra
-:¦:- ((¸¸.•´Farmgirl Sister #64
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Dec 17 2007 : 11:25:26 AM
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If the quinoa by itself is a bit much to get used to, you can cook it with rice. Just make the rice like you normally would but replace half the measure of rice with quinoa. Makes the taste a little lighter and fluffier.
I do this pretty much every time I make rice for stir fry or whatever. We like it better than brown rice and it gives some extra protein and other good stuff. It's really good in rice and beans. It almost takes the place of meat if you're having tacos or burritos. |
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queenofdreamsz4u
True Blue Farmgirl
3845 Posts
Stephanie Suzanne
Smoky Mountains Tennessee
USA
3845 Posts |
Posted - Dec 23 2007 : 11:27:46 PM
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I have to buy some of this. I saw it at the Wild Oats store a few weeks ago and then forgot to look it up to see how to prepare it. I'll get me some now that I see how great it is. 
Thanks for sharing all the recipes..sounds great. I'll rinse, rinse, rinse it as you recommended.
Stephanie
Farmgirl Sister #22
"hold close your inner child and always listen to the gentle whispers" ~queenofdreamsz
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Dec 24 2007 : 09:56:42 AM
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It's very important to rinse Quinoa if you don't want the "funny" taste that will make your kids and husband refuse to eat it :) If you've tried it in the past without rinsing well and didn't like it, definitely give it a try!
Best,
Robin
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Huckelberrywine
True Blue Farmgirl
1607 Posts
Michelle
Rosalia
1607 Posts |
Posted - Dec 28 2007 : 09:59:49 AM
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I'd love to grow some...wonder what it takes? Apparently mountain conditions. Love the stuff!
We make a difference. |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
Posted - Dec 31 2007 : 2:37:01 PM
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I love it's texture! (that little curly cue like texture it has).
I like it with black beans, lemon juice, cilantro and avocados! MMMMMMM |
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lmillward
True Blue Farmgirl
111 Posts
Lorie
Riverton
UT
USA
111 Posts |
Posted - Dec 31 2007 : 9:18:25 PM
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We had it in Africa last year with dried apricots and plums and almonds diced into it along with some very fragrant spices. Yum! I have since prepared it that way myself and find that the fruit really offsets the unusual taste if youre not used to it.
Long live the weeds and the wildflowers! ~John Muir |
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Farm Kitchen: quinoa |
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quinoa
