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What did I do to my quinoa?

barb_roselover_in

10 years ago

I cooked some quinoa just to have to be added to soups, etc. I got into it the other night and it was kind of tough or something--not soft like macaroni keeps. What are the rules?

Am watching the wheat, but what kind of flour do you keep on hand for dredging the meat? I have a friend who is gluten resistant and she keeps what she told me was corn flour. Right? Thanks all. Barb

Comments (5)

grainlady_ks
10 years ago
Quinoa cooks in about 15-minutes on the stove top, so there's really not any reason to pre-cook it to add it to soup. And since you say it's "hard", did you cook it on the stove top or in the microwave, because that can make a difference.

There's all kinds of g-f things to dredge meat in.
- masa flour (the kind of corn flour they make corn tortillas out of)
- any of the g-f all-purpose flour mixtures
- rice flour (which you can make yourself in a coffee/spice mill
- almond flour
- coconut flour
- gluten-free Bisquick
- buckwheat flour
Just to name a few. I don't dredge meat, but I occasionally make a mix of kefir (or yogurt) and a good mustard and coat chicken with it, then dredge it in crushed leftover homemade baked potato chips (white potatoes or sweet potatoes).

-Grainlady

I should have added there are LOTS of great gluten-free cookbooks and web sites that will be helpful. Check out paleo recipes, low-carb recipes, GAPS and Specific Carbohydrate Diet recipes as well as gluten-free because many are also wheat-free/gluten-free. Personally, I use very little high-glycemic flours and stick to nut flours and coconut flour about 90% of the time.

This post was edited by grainlady on Fri, Jan 31, 14 at 18:57
annie1992
10 years ago
I often roll chicken or pork in crushed cereal too, things like Cheerios, Chex cereal, krispie rice cereal and corn flakes are gluten free. A quick dip into buttermilk, yogurt, milk, beaten egg, all help the crumbs stick.

I also use cornmeal mixed with seasonings, but the grandkids really like it if I crush corn tortilla chips and use them to make "chicken nuggets" or roll pork strips in Honey Mustard, then roll them in crushed Honey Nut Cheerios.

Beef, I can't help with that. I never dredge beef in anything.

Annie
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grainlady_ks
10 years ago
-Skip Cheerios if you are gluten-intolerant because they have wheat starch in them and are not gluten-free. Read cereal AND chip labels carefully, especially "off" brands. Wheat products can be included in the seasoning mixture in chips.

-Crushed pork rinds are another option.

-Cornstarch, especially for chicken.

-Chickpea (aka garbanzo) flour, which is also used in dipping batters for deep-frying.

I'm with Annie on beef. I found everything from rump roast to stew meat work best without being dredged in anything.

-Grainlady
lyndapaz
10 years ago
Quinoa is very starchy and should be washed a few times before cooking. Not sure if this would cause the grain to not soften, but maybe.
cj47
10 years ago
Quinoa grows with a coating of saponin, which is very bitter and needs to be rinsed away before cooking. Some quinoa brands come pre-rinsed, but I always give it a quick rinse to be sure it's gone.

I frequently refrigerate my quinoa, and it keeps very well. Perhaps it wasn't totally cooked, or the cover was left slightly ajar?

Cj

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