I'm sure someone has some

3/3/2009 1:07:19 AM

<3 quinoa

3/3/2009 1:21:02 AM

keen wahhhhh

3/3/2009 1:27:10 AM

Me too but I never know what to do with it really I'm going to try this recipe next:

2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoons cumin
1 teaspoon ground cilantro
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon cayenne
3 cups broth
1 can diced tomatoes
2 tablespoons lemon juice
2 cups quinoa
5 cups chopped veggies (carrots, eggplant, zucchini, sweet potato, etc)
1 can drained chickpeas
2 teaspoons fresh mint, chopped
1/4 cup fresh cilantro, chopped

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add quinoa, squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Stir in half of cilantro and half of mint. Season with salt and pepper. Sprinkle remaining herbs over.

3/3/2009 1:29:27 AM

^
I fucking love "salads" like that... (The mint and cilantro are essential)


I haven't cooked quinoa in a while -- I like the texture (weird stringy crunchy)
I also like kamut.

3/3/2009 5:44:51 AM

kamut is good, but nutritionally about the same as wheat...


i have fond memories of cooking that stuff and feeding it to my first bird within the first week or so i had her

3/3/2009 6:58:52 AM

oh here is my recipe. i need to get some quinoa and make this again.
you can bake the cakes for 20-30 minutes instead of frying them.


QUINOA CAKES WITH SHRIMP AND SPICY TOMATO SAUCE

1 3/4 cups low sodium, fat-free chicken broth (or good homemade broth)
fresh cracked pepper
1 cup quinoa, rinsed very well and drained
2 large eggs, beaten
1 tsp dried oregano
1/2 tsp dried tyme
1/2 tsp salt (to taste)
2 large garlic cloves, finely minced (I swear, I go to bed with garlic scented fingers every night--it's not at all sexy))

approx. 4-5 TBS olive oil

3/4 lb shrimp, cleaned

Spicy Tomato Sauce - See recipe below


Bring chicken broth seasoned with a few good turns of fresh cracked pepper to a boil in a medium saucepan. Add drained quinoa, stir and return broth to a boil. When boiling, cover, reduce heat to low and simmer for 20 minutes. Remove from heat and stir. Quinoa should have absorbed all broth (cook it just as you would rice). Pour quinoa into a bowl and let cool. Add beaten eggs, oregano, tyme, salt and garlic, stirring until very well incorporated. Heat approximately 2 TBS olive oil in skillet until hot, but not smoking. Scoop quinoa mixture with a 1/3 cup measure and drop into skillet. Press lightly with spatula to form patty about 3/4 inch thick. Add two more patties to skillet and cook over medium heat until edges are browned, roughly 3 to 4 minutes. Carefully turn patties over (I guided with two spatulas to help avoid breaking). Cook until second side is also golden brown, then remove and place on paper to drain any excess oil. Add 2 more TBS olive oil to skillet if needed and repeat until mixture is used (should make roughly 7 to 8 patties).

Coarsely chop cleaned shrimp into bite-sized pieces. Sautee in 1 TBS olive oil in non-stick skillet over medium heat, shaking pan occasionally and removing shrimp immediately when they turn opaque--usually no more than 3 to 4 minutes.

Top each patty with a generous sloshing of warm tomato sauce and place equal portions of cooked shrimp on each. Serve and be happy!

I also think a nice basil chiffonade sprinkled over each serving would be a great idea.


SPICY TOMATO SAUCE*

*This is my go-to recipe for tomato sauce and I don't really have an exact recipe. I've given you the approximate measures here. Use this, or find a good basic tomato sauce recipe to use. I make this in large batches and freeze leftover sauce to use for quick dinners over whole-what pasta. You can half this recipe if desired.

4 to 5 TBS olive oil
1 large onion, chopped
2 medium-sized carrots, finely chopped
1 California bay leaf
6 to 8 garlic cloves, minced (told ya I always have garlic scented fingers)
salt and pepper to taste
1 TBS dried tyme
1/2 tsp saffron threads (optional)
crushed red peppers (to taste--be brave!)

2, 28 oz cans crushed tomatoes (preferably Italian)

Add oil to large, heavy pot and heat over medium-high heat. Add onion, carrots, and bay leaft, cooking and stirring occasionally for about 8-10 minutes or until vegetables are soft. Add garlic cloves, salt, pepper, tyme and saffron. Cook and stir another 2-3 minutes. Add crushed tomatoes, lower heat to medium-low, cover, and simmer for a minimum of 45 minutes, or up to an hour and a half over very low heat. Stir occasionally and lower heat if necessary to prevent sauce from sticking to bottom of pan. Remove bay leaf before serving.


it came from http://acmeinstantfood.blogspot.com/2008/03/quinoa-cakes-with-shrimp-and-spicy.html


here is another one that is a little more bland, but you could spice up easily

Quinoa cakes with Eggplant-Tomato Ragu and smoked mozzarella

http://www.gourmet.com/food/2008/02/the_recipe_quinoacakes


maybe my problem is that i never had smoked mozzarella

3/3/2009 7:12:21 AM

i just go to whole foods and load up on the santa fe and key lime quinoa they make

3/3/2009 7:14:28 AM

^That stuff taste so gross...the cranberry one they have is pretty good however.

3/3/2009 7:19:27 AM

^^^ That sounds really good!

^^ Key lime and quinoa just don't sound like they should go together.

This sounds pretty good.


Quinoa Pudding

* 3/4 cup quinoa, rinsed
* 4 cups skim milk
* 1/4 cup turbinado sugar
* 1/4 cup honey
* 2 large eggs
* 1/4 teaspoon ground cardamom
* 1/2 cup golden raisins
* 1/4 cup chopped dried apricots

Directions

1. In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, 12 to 14 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cook, at least 2 hours and up to 2 days.

3/3/2009 7:30:42 AM

is this some hippy shit?

3/3/2009 7:30:58 AM

yes. please proceed with living on takeout chicken fingers, french fries, and cheap beer.

3/3/2009 7:32:23 AM

lol

3/3/2009 7:33:58 AM

Quote :

"Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[3] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights."

You can also apparently bury people in it

3/3/2009 7:34:14 AM

sounds like it would cause my balls to run away and hide, never to be seen again

and I'd have to start listening to Indy music

3/3/2009 7:36:45 AM

Quote :

"FORMULA ONE MUSIC"

3/3/2009 7:40:54 AM

^^are your balls attached to your inner or outer labia? (serious question)

3/3/2009 7:42:18 AM

yeah, im sure your balls would see the tasty yet healthy food coming and undescend, and your asshole would suddenly gape open and be filled with tons of dicks. your heart would breathe a sigh of relief though...

3/3/2009 7:42:19 AM

Quote :

"...quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights."

If I remember correctly from when I toured it, they grew quinoa in the "Biosphere 2" in Arizona.

Quote :

"sounds like it would cause my balls to run away and hide, never to be seen again and I'd have to start listening to Indy music"

lol... What? Does food have that power?

3/3/2009 7:45:55 AM

Eating first recipe now. A++ but I added a bit too much spice

3/3/2009 8:22:39 AM

actually the key lime quinoa is one of my favorite preparations they make of it at whole foods

its pretty much the same as like, the cilantro lime rice at chipotle, but with the nutty quinoa flavor

3/3/2009 8:26:04 AM

One of my favorites is just a basic cold mediterranean salad, similar to couscous or tabouleh salads.
I don't follow a recipe, but this one I found is very close to what I make:

Quote :

"Vegan Quinoa Salad (4 - 6 Servings) Ingredients: 1 cup quinoa 1 1/2 cups cold water 1/2 tsp salt 1 cup snow peas, shell peas, celery, or green beans 1 - 2 small carrots, peeled and sliced thin 1/2 green or red pepper, sliced thin 1 medium ripe tomato 1 medium cucumber, peeled and diced 1/4 cup chopped fresh parsley, cilantro, or basil 1/2 cup chopped walnuts, toasted sunflower seeds and/or toasted cashews Dressing: 2 Tblsp freshly squeezed lemon juice 1/4 cup olive oil 1/2 tsp salt Fresh ground pepper Options: Chopped scallions, minced fresh or dried ginger, dried unsweetened cranberries, Greek olives, minced jalapeno pepper, fresh mint, a pinch of cayenne, garlic powder, feta cheese Directions: (The quinoa can be made ahead of time and refrigerated.) Soak the quinoa 1/2 hour in cold water. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer. (Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly.) Place in 2 qt pot with the water, salt and oil. Bring to a boil. Turn the heat down to very low, cover and cook for 15 minutes. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools quickly. Steam the carrots and green veg for 5 minutes, rinse in cold water. Chop the tomatoes, herb and cucumber. Blend dressing ingredients with a whisk or shake in a jar. Gently combine veggies, herbs, nuts, seeds, quinoa and dressing in a large bowl. Cover and chill."

3/3/2009 8:49:20 AM

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx was really good with some salsa on top

3/3/2009 9:23:29 AM

mmmm looking forward to making these recipes

3/3/2009 6:43:47 PM

i expected this to be an ambrosia1231 thread

3/3/2009 7:16:42 PM

Quote :

"sounds like it would cause my balls to run away and hide, never to be seen again and I'd have to start listening to Indy music"

haha, i just boil or steam it like i would with rice and add salt. its good.

3/4/2009 1:06:07 PM

i like this...pretty typical though

black-bean and tomato quinoa Gourmet | July 2007

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Makes 4 (side dish) servings.

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Cook quinoa.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

3/4/2009 1:09:46 PM

http://www.101cookbooks.com/ingredient/quinoa

3/7/2009 4:08:31 PM

http://www.pigpigscorner.com/2009/03/quinoa-with-chorizo-peas.html

3/9/2009 6:32:47 PM