What do you do with quinoa?!! ?!
i bought some quinoa grains or pulses (w/e theyre called !) and they're simmering now but i dont know what to make them with or what they even go with!.!.!.any ideas!?!?!? also is it ok for 2year olds to eat it!?!?! lol thanks :)Www@FoodAQ@Com
Answers:
It is great! Cook it with water!. I then make cold or warm salads out of it!.
My favorite - cold quinoa, chopped fresh tomato, chopped cucumber, lemon juice and a little olive oil!. Top with salt and pepper!.
Other good things to add: black beans, onion, chicken!.
also a scoop on top of salad is good too (kind of like soft sunflower seeds)Www@FoodAQ@Com
My favorite - cold quinoa, chopped fresh tomato, chopped cucumber, lemon juice and a little olive oil!. Top with salt and pepper!.
Other good things to add: black beans, onion, chicken!.
also a scoop on top of salad is good too (kind of like soft sunflower seeds)Www@FoodAQ@Com
you just cook it as you would rice and serve it like rice!. its nice!. of course 2 year olds can eat it by the way, its not a grain its actually a protein and very good for you!.Www@FoodAQ@Com
It is good served as a porridge for all ages!. Serve it with a small pat of butter and a dash of salt!.Www@FoodAQ@Com
I am afraid that my opinion of quinoa is the same as Dr!. Johnson's opinion of cucumber!. Throw it away!. I know that it is supposed to be ever so good for you, but it has all the taste appeal of frog spawn!. I hate wasting food, but I am prepared to make an exception for this stuff!. :-)Www@FoodAQ@Com
its a good filler for burritos, salads, or roasted veggies, or try mixing it with brussel sprouts!.Www@FoodAQ@Com
Use it in dishes as a replacement for rice, it is very high in protein I believe!.Www@FoodAQ@Com
Here's a couple recipes i have made before:
Quinoa Salad with Lemon Vinaigrette
1 cup quinoa, rinsed
Kosher salt
1 bunch watercress, roughly chopped
1 cucumber, peeled, seeded, and diced
1 large carrot, peeled and cut into matchsticks
5 radishes, halved from top to bottom then sliced as thinly as possible
1 red pepper, diced
1/4 cup fresh lemon juice
1/3 cup olive oil
1!. Add quinoa, 1/4 tsp salt, and 1 1/2 cups water to a medium saucepan!. Bring to a boil, reduce to a simmer, cover pan and cook for 13 to 15 minutes, until water is absorbed!. Turn off the heat and let the quinoa sit until it has cooled completely!.
2!. In a small bowl, stir 1/4 tsp kosher salt into 1/4 cup lemon juice!. Slowly whisk in 1/3 cup olive oil!.
3!. Put the watercress, cucumber, carrot, radishes, and pepper in a large bowl!. Salt them lightly!. Add quinoa to bowl, then toss lightly with vinaigrette!. Taste and adjust seasonings!. Serve!.
**************************************!.!.!.
Quinoa with Corn, Kale, Roasted Cherry Tomatoes… and more…
extra-virgin olive oil
sea salt
brown sugar, spoonful
1 shallot, minced
2 cups quinoa
1 cup corn, fresh or frozen
1 bunch kale, finely chopped
2 cups firm nigari tofu, browned
1/3 cup pesto
1/3 cup pepitas
1/2 cup cherry tomatoes
1/4 cup shredded Gruyere cheese
Roast the cherry tomatoes: Heat oven to 350F degrees!. Cut each tomato in half and arrange in a large oven-proof baking dish!. Add a splash of olive oil, a spoonful of brown sugar, and some few pinches of salt, and pour over the tomatoes!. Toss to coat the tomatoes, and flip them so they’re cut-side up!. Place in the oven and bake for 45 minutes, until the tomatoes look shrunken and delicious!.
While the tomatoes bake, rinse the quinoa in a fine-meshed strainer!. In a medium saucepan heat the quinoa and 4 cups water until boiling!. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes!. Quinoa is done when completely tender!. Drain any extra water and set aside!.
In a dutch oven heat the olive oil and salt over medium-high heat!. Stir in the shallot and cook for a minute or two!. Add the quinoa and corn and cook until sizzling!. Stir in the kale and the tofu, cooking until tofu is heated through!. Remove from the heat and stir in the pesto and pumpkin seeds!. Stir until the pesto is well incorporated!. Transfer onto a platter and top with the shredded Gruyere and cherry tomatoes!.
***I leave out the tofu sometimes b/c my family doesn't care for the textureWww@FoodAQ@Com
Quinoa Salad with Lemon Vinaigrette
1 cup quinoa, rinsed
Kosher salt
1 bunch watercress, roughly chopped
1 cucumber, peeled, seeded, and diced
1 large carrot, peeled and cut into matchsticks
5 radishes, halved from top to bottom then sliced as thinly as possible
1 red pepper, diced
1/4 cup fresh lemon juice
1/3 cup olive oil
1!. Add quinoa, 1/4 tsp salt, and 1 1/2 cups water to a medium saucepan!. Bring to a boil, reduce to a simmer, cover pan and cook for 13 to 15 minutes, until water is absorbed!. Turn off the heat and let the quinoa sit until it has cooled completely!.
2!. In a small bowl, stir 1/4 tsp kosher salt into 1/4 cup lemon juice!. Slowly whisk in 1/3 cup olive oil!.
3!. Put the watercress, cucumber, carrot, radishes, and pepper in a large bowl!. Salt them lightly!. Add quinoa to bowl, then toss lightly with vinaigrette!. Taste and adjust seasonings!. Serve!.
**************************************!.!.!.
Quinoa with Corn, Kale, Roasted Cherry Tomatoes… and more…
extra-virgin olive oil
sea salt
brown sugar, spoonful
1 shallot, minced
2 cups quinoa
1 cup corn, fresh or frozen
1 bunch kale, finely chopped
2 cups firm nigari tofu, browned
1/3 cup pesto
1/3 cup pepitas
1/2 cup cherry tomatoes
1/4 cup shredded Gruyere cheese
Roast the cherry tomatoes: Heat oven to 350F degrees!. Cut each tomato in half and arrange in a large oven-proof baking dish!. Add a splash of olive oil, a spoonful of brown sugar, and some few pinches of salt, and pour over the tomatoes!. Toss to coat the tomatoes, and flip them so they’re cut-side up!. Place in the oven and bake for 45 minutes, until the tomatoes look shrunken and delicious!.
While the tomatoes bake, rinse the quinoa in a fine-meshed strainer!. In a medium saucepan heat the quinoa and 4 cups water until boiling!. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes!. Quinoa is done when completely tender!. Drain any extra water and set aside!.
In a dutch oven heat the olive oil and salt over medium-high heat!. Stir in the shallot and cook for a minute or two!. Add the quinoa and corn and cook until sizzling!. Stir in the kale and the tofu, cooking until tofu is heated through!. Remove from the heat and stir in the pesto and pumpkin seeds!. Stir until the pesto is well incorporated!. Transfer onto a platter and top with the shredded Gruyere and cherry tomatoes!.
***I leave out the tofu sometimes b/c my family doesn't care for the textureWww@FoodAQ@Com