It's recommended for celiacs, but the general opinion is, you either love it or hate it. We hated it. Most people who like it actually use recipes with a lot of other flavors to cover the taste of the grain.

Sorry I can't help!

Jessica raved about quinoa, so I bought some with the intention of making this tabbouleh recipe I found online. Haven't gotten to it yet!

Quinoa Tabbouleh
Serves 4 1/2 cup quinoa

3/4 water
3/4 teaspoon kosher salt, divided
3 to 4 tablespoons fresh lemon juice, divided
3 tablespoons extra-virgin olive oil, divided
1 generous cup chopped fresh Italian parsley
1/4 cup chopped fresh mint
3 medium tomatoes, diced
3 medium green onions, finely chopped
1/4 teaspoon freshly ground black pepper

To remove bitterness from the quinoa, place in a fine sieve and rinse for several minutes with cold water. Drain well.

Put quinoa into a 1 1/2-quart saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, reduce heat to medium-low, cover and cook about 12 minutes or until liquid has been absorbed. Set aside 5 minutes. Transfer to a bowl and stir in 1 tablespoon each lemon juice and olive oil. Cool.

Add parsley, mint, tomatoes and green onions. Stir in 2 tablespoons each lemon juice and olive oil, the remaining 1/2 teaspoon salt, and pepper. Cover and chill in refrigerator. Before serving, adjust flavor with a little more lemon juice if needed.

From "Allergy-Free Cookbook: No Eggs, No Dairy, No Nuts, No Gluten" by Alice Sherwood
Copyright 2007 The Seattle Times Company

Fairegold -- I wonder if you washed it before you made it? Apparently it has to be thoroughly rinsed in water before cooking, otherwise it can have a very bitter taste...

Emily

Washed blow dried and styled. Also as a pasta, which was particularly odd tasting.

I'll take polenta or grits or any number of other things instead.

I recently started using quinoa, and I like it a lot...though I've only made a few recipes with it so far, and this is one of them. It's delicious - very light, and I think the steaming makes a big difference. It's very fluffy...

I like it! Be advised that after it's cooked, it looks like it is full of tiny

Buy it pre-rinsed, or if not, follow the rinsing directions, because as mentioned, it has a bitter coating. Here is a good overview about quinoa.

Helene, I totally understand. Its like cilantro - some love it, some hate it, and/or its an acquired taste. Luckily quinoa is cheap enough that one doesn't have to invest too much to try! I do try to educate the world about it because for those who are becoming allergic to glutens/wheat, or are vegetarian/vegan/macrobiotic etc., I think its a great great grain to include in one's repertoire (sp?).

I consider the 'worms' to be an aesthetic addition, LOL. I also like the 'crunch' of quinoa.

Below is a link to a thread gellchom started on the recipe exchange. I note in it that quinoa is kosher for passover - YIPPEE!!!!!

Here are some I typed out from my weight-loss eating plan of last year:

QUINOA, BEAN & VEGETABLE CHILI

Serves 8

3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained
2 cups (500 ml) water
1/4 teasp seasalt
2 TBSP olive oil
1 leek, white & light green parts only, chopped
3 cloves garlic, crushed
3 sticks celery, chopped
1 each red and green pepper, cored and chopped
1 large carrot, chopped
1 large fresh red chili, seeded and finely chopped
1 teasp chili powder or to taste
2 teasp dried oregano
1 teasp cocoa powder
1 teasp ground cumin
1 teasp paprika
1/2 teasp ground cinnamon
1/2 teasp each sea salt and ground black pepper
1 - 400 gram (or 1 lb) tin red kidney beans, rinsed and drained
1 - 400 gram (or 1 lb) tin pinto or borlotti beans, rinsed and drained
4 - 400 gram ( or 3 1/2 lbs total) tinned chopped tomatoes
4 spring onions, chopped
2/3 cup light soured cream or crème fraîche (4 1/2 fl oz)

1. Roast the quinoa in a nonstick frying pan over a medium heat for 5 minutes or until fragrant and beginning to pop.
In a small saucepan, bring the water to the boil. Add the salt and roasted quinoa, then cover and simmer over a medium heat
for 15 - 20 minutes or until the water has been absorbed. Remove from the heat and stir. Cover and set aside.

2. Meanwhile, heat the oil in a large saucepan over a medium heat.Cook the leeks and garlic for 5 minutes, or until softened.
Stir in the celery, red and green peppers,carrot, fresh chili, chili powder, oregano, cocoa, cumin, paprika, cinnamon and seasoning.
Cook for 10 minutes, stirring often.

3. Stir in the beans and tomatoes, simmer, stirring occasionally for 20 minutes or until the vegetables are soft. Stir in the
quinoa and spring onion and cook for 2 minutes or until heated through. Garnish each serving with a dollop of sour cream.

***************************************************************************

CURRIED QUINOA SALAD

Serves 6

3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained
1/2 cup (100 ml) olive oil
1 large shallot or medium onion, chopped
1 teasp mild or medium curry powder
2 TBSP lemon juice
1 teasp Dijon mustard
1/2 teasp sea salt
1/4 teasp freshly ground black pepper
1 small carrot, finely chopped
1/2 a red pepper, finely chopped
1/4 cup (1 3/4 oz or 50 grams) dried apricots, chopped
1/4 cup (1 3/4 oz or 50 grams) unsalted cashews, toasted & chopped
2 TBSP chopped spring onion
1 TBSP chopped fresh parsley

1. Over a medium heat, and using a deep-sided frying pan, roast the quinoa for 5 minutes or until fragrant and
beginning to pop. Put 2 cups (500 ml) of water and a pinch of salt into a small saucepan and bring it to the boil.
Add the roasted quinoa; cover and simmer over a medium heat for 15 - 20 minutes or until the water has been absorbed.
Scrape the quinoa into a large bowl and let it cool.

2. Meanwhile, heat 1 TBSP oil in a nonstick frying pan over medium-high heat; cook the shallot for 3 minutes or until
softened. Stir in the curry powder and cook, stirring, for another 2 minutes. Remove from the heat and set aside.

3. In a small bowl, whisk together the remaining olive oil, lemon juice, mustard, salt and pepper and pour it over the quinoa.
Add the carrot, red pepper, apricots, cashews, spring onion and parsley and gently incorporate with a fork.

Storage: This can be covered and chilled for up to 3 days.

***************************************************************************************

TURKEY - QUINOA LOAF

Serves 6

1/2 cup (85 grams) quinoa, rinsed and drained
9 oz minced turkey (250 grams)
1 apple, peeled and grated
1 onion, finely chopped
3 spring onions, chopped
1 clove garlic, finely chopped
2 TBSP finely chopped fresh sage
1 teasp Worcestershire sauce
1 teasp sea salt
1/2 teasp freshly ground black pepper
1/4 teasp ground allspice
1/4 teasp ground cloves

1. In a frying pan over a medium heat, toast the quinoa for 5 minutes or until fragrant and beginning to pop,
In a small saucepan, bring 1 cup of water (250ml) with a pinch of salt to the boil. Add the toasted quinoa, then cover and simmer
over a medium heat for 15 - 20 minutes or until the water has been absorbed. Set aside.

2. Preheat the oven to 350F (177C). In a large bowl, mix together the turkey, apple, onion, spring onion, garlic, sage,
Worcestershire sauce, seasoning and spices. Add the quinoa and mix in thoroughly.

3. Pack the mixture into a nonstick 2 lb (1 kg) loaf tin. Bake for 1 hour or until a meat thermometer registers 158F (70C)
when inserted in the centre of the meatloaf. Serve with Cranberry & Orange Sauce (see below).

Muffin Loaf Option: Place the mixture into 12 deep bun tins or muffin cups and bake for about 30 minutes or until a meat thermometer
registers 158F (70C) when inserted in the centre of the muffin

*******************************************************************************

CRANBERRY & ORANGE SAUCE

1 2/3 cup (9 oz or 250 grams) fresh or frozen cranberries
1/3 cup (2 oz or 50 grams) dried cranberries
3 TBSP sugar or sugar substitute
4 TBSP fresh orange juice
2 TBSP Grand Marnier or any orange-flavoured liqueur (optional)
1 TBSP frozen orange juice concentrate
1 TBSP grated orange zest
1/2 teasp cinnamon

1. In a saucepan, combine the cranberries, dried cranberries, sugar, orange juice, Grand Marnier, orange juice concentrate,
orange zest and cinnamon. Bring to the boil. Reduce the heat to a simmer and cook, stirring occasionally for
10 minutes or until the cranberries burst and the sauce is thickened.

Makes about 10 oz (300 grams).

************************************************************************************

Source: All recipes from Rick Gallop's GI Diet Cookbook

SharonCb

Oh good! I lost of "alternate grain" recipes in the hard drive crash of 2005. There was one on there I had that contained olives, roasted red peppers and walnuts. Jessy, it may have been one of yours? I'm fairly certain it came from CF. If anyone has it, I'd love a repost. I made it for a summer potlock and it was very good.

LOL about the "worms". I nearly freaked the first time I saw that, too!

Like any grain, it gets "funky" when old, too. And most stores in the "flyover" states don't move enough of it for it to be at its best.

Quinoa Facts:

Imported varieties of quinoa are larger than domestic quinoa. Imported quinoa has been processed so that most of the bitter saponin coating has been removed. I always wash quinoa before using, no matter if it's imported or domestic.

To wash: put it in a deep bowl and cover it with cold water. Rub it between your palms for several seconds so that you are washing the saponin off. Drain in a fine-mesh strainer. Repeat. If you know you are using domestic quinoa, wash it a third time. Place the strainer under cold running water and rinse the quinoa until the water runs almost clear.

This is one of our favorite recipes using quinoa.

BREAKFAST QUINOA
(source: The Splendid Grain by Rebecca Wood)
Makes 3-3/4 cup (I usually only make 1/2 a recipe.)

2 c. fresh (or reconstituted) orange juice (I also like to use pineapple/orange juice, and mango/orange juice. Apricot juice is also a favorite.)

1 t. ghee or unrefined sesame oil (any kind of fat or oil will work - I usually use butter or coconut oil)

1 t. honey (I use agave nectar.)

1/8 t. sea salt

1 c. imported quinoa OR 1-1/3 c. domestic quinoa, well washed

2 T. pecans, roasted and chopped very fine (I use a lot more pecans.)

Combine the orange juice, ghee, honey, and salt in a medium saucepan over high heat and bring to a boil. Watch closely to keep the orange juice from boiling over. Add the quinoa, cover, lower the heat, and simmer for 12-15 minutes, or until all of the juice has been absorbed. Remove from the heat and let rest for 5 minutes. Add the pecans and fluff with a fork.

You know, I've been wanting to improve my diet ~ I've been really bad lately. I added quinoa to today's shopping list, and found

That is pretty!

So, I wonder...can you make this in the rice cooker? And if you have a fuzzy logic rice cooker, what setting would you use?

You can make it in a rice cooker, according to what I've read. I am not sure which setting, but I'm thinking somewhere between what you'd use for white rice and brown rice. I made some of the red last night, and it took about 12 minutes.

Here are a few I like:

Peruvian Quinoa Stew

½ cup quinoa
2 cups undrained chopped tomatoes
1 cup water
1 cup water or stock
2 cups chopped onions
2 tsp. ground cumin
2 Tbsp. oil
½ tsp. chili powder
1 celery stalk, chopped
1 tsp ground coriander
1 carrot, sliced pinch of cayenne, if desired
1 bell pepper, cut into 1-inch pieces 1 tsp. dried oregano
1 cup cubed zucchini salt to taste

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside
While the quinoa cooks, in a covered soup pot sauté the onions in oil for about 5 minutes on medium heat. Add the celery and carrots, continue to cook for 5 minutes, stirring often.
Add bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10-15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew, and add salt to taste. Top with cilantro and/or grated cheese.

Orange Quinoa

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoons chili powder
1/4 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon orange zest
1/2 cup pine nuts
1/4 cup sliced black olives

Combine all ingredients except olives and nuts. Bring to a boil, cover and simmer over low until tender (about 45 min). Mix in nuts and olives, garnish with orange slices.

I have recently become a quinoa convert. You can use it in any recipe you would use rice or couscous. Last week for stir fry my husband mixed half quinoa half rice in the rice cooker.

I buy Bob's Red Mill Quinoa and it is already ready prewashed; I have never experienced the bitter flavor others have.

I usually cook the quinoa in a dry skillet for about 3-4 minutes. It tastes really toasty.

My favorite recipe for quinoa.

1/4 cup quinoa
1/3 cup orange juice
1/2 cup raisins (I used orange craisins)
1/4 chopped walnuts or whole pine nuts (I used almonds)
4 tbsp oil (I omit the oil)
1/2 tsp salt
1/2 tsp brown sugar
small amount of cinnamon for dusting the top of the squash
2 medium-sized butternut squash

Cook the quinoa in a dry pan for 3-4 minutes. Add orange juice and cover, cook about 15 minutes until liquid is gone. (You may need to add more liquid; I use water).
Add the raisins, nuts, oil and salt to the quinoa. Cut the squashes in half the long way, scoop out the seeds and stuff them with the mixture. Place stuffed squash in a lined baking pan and add a small amount of water. Bake for 30 minutes.
Note: I often add hamburger or chicken to the meal to make it more substantial for my husband.
I usually cook one squash and heat the rest of the mixture in a cassarole dish and eat it without squash.

I like it. The texture is different, it has a but of a crunch in there that I find pleasant. Kind of like a "snap". As far as flavour, it does have a sort of grassy note - which I like.

I cooked some in broth then added soy sauce and vegetables and it made a very good "not-fried not-rice" lol. Dh and DD thought it looked too weird to even taste.

I made it last night with some sauteed vegies in cayenne. My husband didn't like it but ate it when I served it with cranberry jezebel. The flavors together were quite good.