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Quinoa
Jan 15, 2017 12:50:59 GMT -5
Post by James on Jan 15, 2017 12:50:59 GMT -5
Quinoa: What is it? What do you do with it? Do you grow it?
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Quinoa
Jan 15, 2017 12:56:45 GMT -5
Post by restless on Jan 15, 2017 12:56:45 GMT -5
It's a plant in the goose foot family with seeds that people eat as a grain. I don't grow it, but I have seeds for it that I was gifted from a high altitude gardener in CO. If you would like to try growing it, message me your address and I'll send you my seeds. I don't have the space to grow it.
With respect to cooking it, it cooks just like rice. 2 parts water to 1 part quinoa. You should rinse the quinoa under cold water for a few minutes before cooking. You can use it like you would use rice...in soups, with stir fries or stews served along side of it. You can jazz it up with a pilaf style recipe like you would with rice. The grain is very small. I would imagine that the challenge for growing quinoa would be cleaning seeds from the chaff efficiently.
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Quinoa
Jan 15, 2017 14:06:25 GMT -5
Post by reuben on Jan 15, 2017 14:06:25 GMT -5
It's a grain that requires very little water and is high in protein, and possibly low in carbs (I forget about the carbs).
It's been touted as a substitute for rice, which needs ridiculous amounts of water, although breaking the cultural and historical traditions in places like India and Japan are virtually impossible. Quinoa needs very little water. I've seen it growing in the high deserts (10,000 - 15,000 ft) of Bolivia, which receive far less than 1" per year of water.
Tastes good. As restless said, it's cooked just like rice.
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Quinoa
Jan 15, 2017 14:34:50 GMT -5
Post by desertwoman on Jan 15, 2017 14:34:50 GMT -5
It originated in the Andes as the primary focus of the Incan diet- Peru and Bolivia, primarily. So it does very well at high altitudes. Although it is considered a grain crop (you eat the seeds) it is not considered a true cereal because it is not a grass. It is a complete protein so is an excellent plant based protein source; it is extremely nutritious- it has the most vitamins, minerals and other nutrients of any grain. It is a vital food for indigenous cultures of the Andes.
You need to rinse it well before cooking to remove saponins- a bitter coating on the seeds. But once rinsed and cooked it is a delicious grain that can be used like rice.
My favorite recipe is to make stuffed bell peppers with quinoa, black beans, corn kernels and some spices (cumin, coriander, cinnamon, red chile) I also make quinoa salads, with different chopped up veggies in it, some vinegar and olive oil
It is a great food to moderate glucose levels so it's helpful in prevention of type 2 diabetes and in diabetic diet if you already have it.
If I had a lot of space I would grow it, but I don't.
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Quinoa
Jan 15, 2017 15:04:20 GMT -5
Post by Mumsey on Jan 15, 2017 15:04:20 GMT -5
I even sneak it into meatloaf once in a while, along with some chia seeds. DH would never consider eating that stuff, I have to hide it!
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Quinoa
Jan 15, 2017 15:30:55 GMT -5
via mobile
Post by pepperhead212 on Jan 15, 2017 15:30:55 GMT -5
I use quinoa in a lot of things, not as the main ingredient, but as a background ingredient, to add a lot of nutrition. I use mostly the black and red quinoas, mainly because I got some great deals on large amounts of them, but they also don't seem to have the coating of saponins, to which DW refers, which washes off of the white in a bunch of foam. I rinse these, but the water just runs through clear. The flavor is slightly different for each of these, but not enough to notice in the dishes I add them to. The red and the black need about 2 1/4 c water per cup of grain - a little more than the white.
I usually cook this in my Instant Pot, using a method given in the recipe booklet, as "1 minute quinoa". Not really, of course, but you put it in the pot, along with the water, set it for 1 min on manual, then let it cool 5 min after it beeps, then vent the pressure. Easy, and perfect every time!
I often add cooked quinoa to lentil, pasta, and other similar salads, as well as as well as soups, curries, rice dishes, and other things that need a boost of nutrition.
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Quinoa
Jan 15, 2017 17:37:28 GMT -5
via mobile
Post by gulfcoastguy on Jan 15, 2017 17:37:28 GMT -5
I like to boil it with vegetable stock, add a can of Rotel and a can of pinto beans and a little onion. At the very end I add some cheddar cheese and stir it in. Sometimes I will add some kale.
Anyhow cooking it with stock helps.
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Quinoa
Jan 15, 2017 17:37:32 GMT -5
Post by davidjp on Jan 15, 2017 17:37:32 GMT -5
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Quinoa
Jan 19, 2017 17:15:17 GMT -5
Post by James on Jan 19, 2017 17:15:17 GMT -5
Thanks all for your comments. Hmmmm, reckon I won't be planting any quinoa. I will stick with wheat.
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Quinoa
Jan 22, 2017 12:33:18 GMT -5
Post by gardendmpls on Jan 22, 2017 12:33:18 GMT -5
Unlike when I first tried it, most quinoa today comes pre-rinsed, which is probably why you didn't see the foam when you rinsed it, Pepperhead.
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Quinoa
Jan 28, 2017 19:48:19 GMT -5
Post by tbird on Jan 28, 2017 19:48:19 GMT -5
we don't need no stinkin stocks.....
I was so disappointed when I first tried quinoa. Used as a sub for rice, didn't really cut it.
I cooked it a few more times, cuz - healthy, and after awhile I got to absolutely love it! I make it hot, love quinoa salads of all kinds. Have done tex/mex, sushi salad, and various veggie combos. I can't get enough!
organic is pricey, so very interested in growing. have concerns as I have grown lambs quarters out - a relative, and the though of harvesting for seeds is a bit beyond me.
Interested in any success stories....
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Post by pepperhead212 on Jan 28, 2017 21:21:58 GMT -5
I also wasn't crazy about quinoa by itself, but I add it to many things where the flavor really isn't noticeable. For grains that stand up on their own, I prefer barley, and, one rarely used in the US (except for bird seed) - millet. Millet is another one of the supergrains, with all of the essential amino acids. Not quite as much protein as quinoa, but it is very nutritious, and has a great flavor. Toasting it gives an even better flavor, though it isn't necessary. In the old days, it had to be toasted, to pop it, or it wouldn't absorb liquid, but as long as it is hulled, this is no longer required.
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Post by desertwoman on Jan 28, 2017 21:37:05 GMT -5
I love millet. I also make millet burgers with nut butter (almond and cashew are my fav with this) and sautéd onions, and tamari,
And Millet -date pudding, with grated coconut and honey.
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Quinoa
Jan 28, 2017 21:53:43 GMT -5
via mobile
Post by brownrexx on Jan 28, 2017 21:53:43 GMT -5
I have some white millet in my bird feeder right now. They like it.
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Post by tbird on Jan 29, 2017 9:54:48 GMT -5
I have some millet in a container for evers....wonder if it is still around. Maybe I will make pudding!
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