Quinoa is a whole grain that has been around for thousands of years...once considered the "gold of the Incas." I've been trying to think outside the whole wheat and brown rice box and try some new whole grains lately and quinoa was at the top of my list.
I threw one-cup of uncooked yellow quinoa (a black quinoa is also available) into my rice cooker with two cups chicken broth and set the rice cooker to the brown rice setting. It was ready in about 30 minutes!
Serve it with anything you would serve with rice or add it to casseroles or stews like you would rice or barley.
Here are 5 good nutrition reasons to give Quinoa a try * Each serving also adds 3 grams of fiber and 10% of the daily value for iron
* Quinoa is a complete protein-- it has all 9 essential amino acids
* Quinoa is high in protein--about 7 grams of protein per 1/4 cup of dry quinoa
* Quinoa is rich in polyphenols (phytochemicals known for their potentially protective antioxidant activity)
If you have tried Quinoa, let us know what you thought about it!
@ Chris, I find quinoa widely available at grocery stores. Though usually in small boxes (1 lb) in one or two varieties so you have to check carefully. It is usually in "healthy foods" sections, though sometimes in with flours and other grains.
For recipes I think quinoa can substitute into any couscous recipe.
I love Quinoa!! Its very versatile and although its technically an herb and not a grain you wouldnt know it. I use it in pilafs with dried cranberries, nuts and organic apple juice. I also use it in my veggie burgers along with fresh chick peas lots of fresh herbs,mushrooms, garlic and Braggs liquid aminos.
I would never think to eat quinoa like that (with the dried cranberries and apple juice). That sounds pretty cool. Wonder if maybe you can do like a health version of rice pudding with it!
First time I ever made quinoa (and I haven't done it since and deifnitely need to do it again, as well as experiment with some other ideas), I made the quinoa with organic chicken stock. Then I through in some nice sized cubes of chicken breast, fresh baby spinach, red bell pepper, chick peas, and a little bit of garlic and salt and pepper...it was pretty good and I liked it both hot and cold!
I have used quinoa, love it! I made it as a cold salad, put in cherry tomatoes, feta cheese, fresh basil and a nice light dressing, toss put in fridge for 30 minutes to an hour and it is delicious!! Took it to work for a potluck and it was a hit!
I 'discovered' quinoa years ago and was happy to find it readily available in the US abt 10 years ago. It is a great adddition to a gluten-free diet and makes a much better pilaf than rice since it doesn't continue to absorb liquids. The red quinoa had become my Christmas Eve staple - a lovely color on the plate with our traditional seafood supper. I just use my rice cooker - which only has one setting!
Wow! It's quick & easy to make: takes maybe 20 minutes tops. I think it tastes great just plain, a little nutty kind of flavor. But I've also added it to yogurt, cottage cheese, tomato soup. It all tastes great! Sprinkle a little Mrs. Dash for flavoring too.
I first tried quinoa in a small vegetarian restaurant. It was served as a chilled salad, like a tabouli or rice dish, with chopped peppers, grated carrots and other vegetables, minced fruit (strawberries, pineapple), and a mild vinaigrette dressing.
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