Quinoa

[Guest guest]

it is also great prepared with a milk alternative some cinnamon and raisins as a

breakfast treat. sometimes i add agave to sweeten it up!

 

snowdrift52003 <snowdrift52003 wrote: I had a quinoa at a

meditation retreat recently and loved it! I cooked

some tonight with finely chopped vegies mixed in (recipe's on the box)

and it was delicious. I really like the lightness and unique texture of

the grain.

 

Sierra

 

 

 

 

 

 

 

Sponsored Link

 

Mortgage rates near 39yr lows. $510,000 Mortgage for $1,698/mo - Calculate new

house payment

 

 

[Guest guest]

Hi Geoff -

> I've had a quick trawl through the recipes in the files and couldn't

> spot any for cooking with quinoa. Has anyone tried this?

 

We always keep quinoa in the cupboard, use it as if it were rice for going with

dishes that say 'serve with' or 'serve over' rice. It can therefore be adapted

to

most rice dishes - spanish rice or whatever - BUT

 

> Someone gave me a kg bag of quinoa flakes

 

OK, now you have me. Quinoa FLAKES? Have never used them, wouldn't know what

to do with them And now I'm really really curious.

 

Can someone please help?? Meanwhile, I'll see what I can find out.

 

And yes, quinoa is very very good for you - almost a perfect protein, among

other

things, and wonderfully light with a delicious flavour. (Hmmm, we should use it

more. Memo to self: use quinoa for lunch today?)

 

Love, Pat

[Guest guest]

Are Quinoa flakes like a breakfast food?

Stef

 

 

 

 

Argue not with dragons, for thou art crunchy and go well with brie.

 

 

The best gets better. See why everyone is raving about the All-new Mail.

 

 

[Guest guest]

> Are Quinoa flakes like a breakfast food?

 

I just took a quick google and foound that you're right Among other sites,

here's what I

found:

 

Ancient grains - scroll down for quinoa and quinoa flakes.

http://www.vegfamily.com/vegan-cooking/ancient-grains.htm

 

Instructions for quinoa porridge

http://www.soya.be/recipes/quinoa-porridge.php

 

And HERE is a mention of baking with quinoa

http://www.shopnatural.com/html/13611.htm

it tells us: " Ancient Harvest Quinoa Flakes also make an ideal baking

ingredient! Simply

" exchange " a portion of quinoa flakes for flour in your favorite recipes for a

delicious and

nutritious change! " - Scroll down for the recipes.

 

Does anyone have a tried and true recipe for using quinoa flakes - or quinoa at

all other

than just boiling/steaming it? Would love some ideas!

 

Love, Pat

[Guest guest]

can be! i did a google image search & found this (among others):

http://www.lingonberriesmarket.com/catalog/images/DSC06964.jpg

 

Beth

 

steff davidson <steffdav46 wrote:

Are Quinoa flakes like a breakfast food?

Stef

 

Argue not with dragons, for thou art crunchy and go well with brie.

**HAHAHAHA**

 

 

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[Guest guest]

At 05:58 PM 2/25/07, you wrote:

>can be! i did a google image search & found this (among others):

http://www.lingonberriesmarket.com/catalog/images/DSC06964.jpg

 

There's lots of information, including recipes, on the quinoa corproation

website:

 

http://www.quinoa.net/

 

I like it hot in soups, etc., but guess cold (as in a salad) is an acquired

taste.

 

It is reputed to be the grain with the highest protein content of grains.

 

Susan

[Guest guest]

Hey Pat, and others, the vegan Quinoa dish recipe I tried works a

treat. I've typed it up in Word. I see I have no access rights to add

it as a file to the Recipes section of Files. Do I post it to you or

do some other magic?

 

Geoff

 

 

, " Geoff Nelder "

<geoffnelder wrote:

>

> I've had a quick trawl through the recipes in the files and

couldn't

> spot any for cooking with quinoa. Has anyone tried this?

>

> Someone gave me a kg bag of quinoa flakes and although I see on

google

> that they are extraordinarily healthy, I'm not sure how to use them.

>

> Geoff, who is to cooking what a wheelbarrow is to lemonade.

>

[Guest guest]

, Sant & Brown <santbrown

wrote:

>

> Hi again, Debbie. I find quinoa at my local Bulk Barrel (you know:

> flour, whole grains, pastas, nuts, etc etc) - and specialty stores

> should have it if the natural foods dept doesn't. Ask for it - spell

it

> for them to be sure they understand ;=) but pronounce it as 'KEEN-

wah'.

> Good luck!

>

> Best,

> Pat

>

 

I find quinona at my local H-E-B grocery store in the small section

with the wild rices, couscous and Middle Eastern brand grain mixes. I

think I remember buying it at United in Lubbock (when we lived there)

in the same section. Sometimes it's amazing what you find once you

start actually looking for it. :-)

[Guest guest]

> I find quinona at my local H-E-B grocery store in the small section

> with the wild rices, couscous and Middle Eastern brand grain mixes.

 

It's available in several places here, but not in the supermarkets.

 

>Sometimes it's amazing what you find once you

> start actually looking for it. :-)

 

Yes, I keep checking and rechecking - it looks like compulsive behaviour

but now and then it pays off. Suddenly a variety of flours are appearing

in the most unlikely places, for example, rather than just the white, whole

wheat and occasionally found rye. Somebody besides me must be asking

for them! Excellent!!!

 

Love, Pat

[Guest guest]

I haven't had a chance to try it myself, but I have been checking out the preparation instructions and some interesting recipe ideas on the recipezaar site. I didn't have time to get to our health food store this weekend (they carry it), but I'm going to go for sure next weekend and try some!Staci Doctor <Stacid wrote: Quinoa (pronounced keen-wah) is an ancient grain that has made a comeback in recent years. Its popularity is due in part to the fact that 1 cup of cooked Quinoa contains as much calcium as

an entire quart of dairy milk. This fact was listed in "The Complete Idiot's Guide to Vegan Living." This morning while shopping at the Co-op, I saw some (in the bulk section) organic Quinoa, but opted not to buy it until I had some cooking and/or serving suggestions for this product. It comes in a grain in the co-op that I shop in, but if someone has recipe suggestions that includes working with flour, I am sure I can grind my own with my (almost forgotten about) Vita-Mix. Thanks in Advance Staci in Oregon

Never miss a thing. Make your homepage.

[Guest guest]

I love quinoa and use it all the time as a substitute for couscous and rice, as well as just for its own unique taste. Here's a link to search my blog for quinoa recipes. Of the ones listed there, my favorites are probably the first three (paella, salad, and farmers' market).

 

http://www.fatfreevegan.com/search/search.pl?Realm=blog & Terms=quinoa

 

Susan

-------------Susan Voisinhttp://blog.fatfreevegan.comwww.fatfreevegan.comwww.veganconnection.com-------------

 

-

Staci Doctor

Sunday, January 20, 2008 3:01 PM

Quinoa

 

Quinoa (pronounced keen-wah) is an ancient grain that has made a comeback in recent years. Its popularity is due in part to the fact that 1 cup of cooked Quinoa contains as much calcium as an entire quart of dairy milk.

 

This fact was listed in "The Complete Idiot's Guide to Vegan Living." This morning while shopping at the Co-op, I saw some (in the bulk section) organic Quinoa, but opted not to buy it until I had some cooking and/or serving suggestions for this product. It comes in a grain in the co-op that I shop in, but if someone has recipe suggestions that includes working with flour, I am sure I can grind my own with my (almost forgotten about) Vita-Mix.

 

Thanks in Advance

 

Staci in Oregon

[Guest guest]

Hi Staci

 

Thanks - it's always good to have information on the nutritional

aspects of various foods. It sounds like quinoa is certainly worth

including in the diet.

 

Jo

 

, " Staci Doctor " <Stacid wrote:

>

> Quinoa (pronounced keen-wah) is an ancient grain that has made a

comeback in

> recent years. Its popularity is due in part to the fact that 1 cup

of

> cooked Quinoa contains as much calcium as an entire quart of dairy

milk.

>

> This fact was listed in " The Complete Idiot's Guide to Vegan

Living. " This

> morning while shopping at the Co-op, I saw some (in the bulk

section)

> organic Quinoa, but opted not to buy it until I had some cooking

and/or

> serving suggestions for this product. It comes in a grain in the

co-op that

> I shop in, but if someone has recipe suggestions that includes

working with

> flour, I am sure I can grind my own with my (almost forgotten about)

> Vita-Mix.

>

> Thanks in Advance

>

> Staci in Oregon

>

[Guest guest]

>> It comes in a grain in the co-op that I shop in,

but if someone has recipe suggestions that includes

working with flour, I am sure I can grind my own

with my (almost forgotten about) Vita-Mix.<<

 

This made me think to ask a question I've been

wondering about for awhile. I can buy bulk organic

quinoa relatively cheaply at Whole Foods, but an

opportunity to get quinoa flour inexpensively has,

uh, failed to present itself. I, too, own a

Vita-Mix, and thought this might be a good way to

grind my own.

 

*However*, it usually takes a *lot* of

washing/scrubbing to get the saponin/bitterness off

of the quinoa. So would I need to do all this

washing/scrubbing, then dry it out (maybe toasting

in a dry skillet) before grinding into flour?

 

As for recipes, I know a lot of gluten-free bakers

have better luck with quinoa flour incorporated in.

Isa Chandra Moskowitz utilizes quinoa flour in her

mixed (i.e. not all gluten-free) cookbooks, which

are vegan, and often adaptable to lower-fat.

 

-Colleen

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping

[Guest guest]

Cook's Thesaurus: Non-Wheat Flours<<< click here

To see how to make lots of different flours .I did not know that you could make flour from almost any

Thing.Google is so wonderful!!!

Enjoy,

Janie

 

 

 

 

 

----

 

 

Colleen Davis

1/21/2008 1:28:31 PM

 

Re:Quinoa

 

 

>> It comes in a grain in the co-op that I shop in, but if someone has recipe suggestions that includes working with flour, I am sure I can grind my own with my (almost forgotten about) Vita-Mix.<<This made me think to ask a question I've beenwondering about for awhile. I can buy bulk organicquinoa relatively cheaply at Whole Foods, but anopportunity to get quinoa flour inexpensively has,uh, failed to present itself. I, too, own aVita-Mix, and thought this might be a good way togrind my own.*However*, it usually takes a *lot* ofwashing/scrubbing to get the saponin/bitterness offof the quinoa. So would I need to do all thiswashing/scrubbing, then dry it out (maybe toastingin a dry skillet) before grinding into flour?As for recipes, I know a lot of gluten-free bakershave better luck with quinoa flour incorporated in.Isa Chandra Moskowitz utilizes quinoa flour in hermixed (i.e. not all gluten-free) cookbooks, whichare vegan, and often adaptable to lower-fat. -Colleen________Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping

 

[Guest guest]

ColleenI use quinoa as a substitute for rice, in salads and as couscous, and the flourcan be purchased at any store that carries Bob's Red Mill products (Whole Foods).I've never encountered any need for < washing/scrubbing to get the saponin/bitterness off

of the quinoa>, I believe that process is done at the packers for both the flour and thegrain/seed. I often use amaranth seed available in bulk from Wild Oats. I use it also as a replacement for rice in both cold and hot dishes and a pasta replacement in couscous recipes. Two or three species grow wild here where I live and they add a wonderful red to the landscape in the late summer, autumn. Gardeners are also beginning to plant the several wild species in cutting gardens, although some species are invasive in some areas of the country. The early European settlers called the plant " Indian Flour " (sic) and it was a large and important part of the Mesoamerican diet, as opposed to quinoa being limited to the western South American Inca area.Opps. Got all wonky on us. Sorry.Finally. There is a wonderful book exchange club called PaperBackSwap, the title

is slightly inaccurate in that hard back books also swapped. http://www.paperbackswap.com/index.phpEach day I receive a list of the new books from

categories of my interest, and each day there are from 10 to 25 vegan/vegetarian cook books, often classics, listed. The site is self explanatory and you only pay for media mail postage, usually between $1.50 and $2.50. Jus sayen.

I need to make a correction from a month or so ago when I gave the price perpound of vital wheat gluten as $1.99 per lb. Wrong. The current price at Wild Oats is $2.99 per lb. Also regular whole wheat flour at Whole Foods in bulk is

$0.89 per pound. I find I enjoy the 30 minute or so process of making seitan usingregular ww flour. A chop wood carry water sorta thing I guess. I form the seitaninto fillets, freeze them and I always have fast and easy protein handy.

GrantOn Jan 21, 2008 11:33 AM, Colleen Davis <davis_colleen wrote:

 

 

 

 

>> It comes in a grain in the co-op that I shop in,

but if someone has recipe suggestions that includes

working with flour, I am sure I can grind my own

with my (almost forgotten about) Vita-Mix.<<

 

This made me think to ask a question I've bee

wondering about for awhile. I can buy bulk organic

quinoa relatively cheaply at Whole Foods, but an

opportunity to get quinoa flour inexpensively has,

uh, failed to present itself. I, too, own a

Vita-Mix, and thought this might be a good way to

grind my own.

 

*However*, it usually takes a *lot* of

washing/scrubbing to get the saponin/bitterness off

of the quinoa. So would I need to do all this

washing/scrubbing, then dry it out (maybe toasting

in a dry skillet) before grinding into flour?

 

As for recipes, I know a lot of gluten-free bakers

have better luck with quinoa flour incorporated in.

Isa Chandra Moskowitz utilizes quinoa flour in her

mixed (i.e. not all gluten-free) cookbooks, which

are vegan, and often adaptable to lower-fat.

 

-Colleen

 

________

Looking for last minute shopping deals?

Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping

[Guest guest]

> Quinoa (pronounced keen-wah) is an ancient grain that has made a comeback in

> recent years. Its popularity is due in part to the fact that 1 cup of

> cooked Quinoa contains as much calcium as an entire quart of dairy milk.

 

I had no idea!!! We love quinoa here - both the white and the red - but

obviously don't use

it anywhere near enough! Thank you

 

Love and hugs, River

[Guest guest]

Rinse in a mesh sieve, let it dry and roast it in a dry iron skillet or pan and

then cook it. You will find it picks up a nutty flavor.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Lori " <america4821

 

Sat, 26 Jan 2008 14:37:59

To:

Quinoa

 

 

I bought quinoa from the health food store. I've already cooked it and ate

it. It tasted okay, but I tend to like these things. I wouldn't take it to

a pot luck.

 

My question is how do I rinse this stuff? It's too small to place in a

colander. I put a paper towel in the colander and rinsed it that way. But

there was still a lot of water and the grain stuck to the paper towel.

 

Lori

[Guest guest]

I made it once and really enjoyed this grain. I will try the dry

roasting method next time.

I know how healthy it is. I have been reading up on it.

 

Thanks for this most helpful tip.

Irene

 

, thelilacflower wrote:

>

> Rinse in a mesh sieve, let it dry and roast it in a dry iron

skillet or pan and then cook it. You will find it picks up a nutty

flavor.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " Lori " <america4821

>

> Sat, 26 Jan 2008 14:37:59

> To:

> Quinoa

>

>

> I bought quinoa from the health food store. I've already cooked it

and ate

> it. It tasted okay, but I tend to like these things. I wouldn't

take it to

> a pot luck.

>

> My question is how do I rinse this stuff? It's too small to place

in a

> colander. I put a paper towel in the colander and rinsed it that

way. But

> there was still a lot of water and the grain stuck to the paper

towel.

>

> Lori

>

[Guest guest]

Sounds good. About how much of each?

 

, Tina Castronovo

<tcastronovo18 wrote:

>

> I was inspired last night and did more with quinoa than i usually

do - i put it in my rice cooker with curry powder, sea salt, and

some frozen peas and corn - it was deeeelish!!!

>

> Tina

>

>

>

>

> cmarchesani

> Wed, 23 Jan 2008 22:27:45 +0000

> Re: Deja vu all over again!

>

>

>

>

>

>

>

>

>

>

>

>

>

>

Well gosh golly, RosieLiz, you veg explorations are

coming along

>

> quite nicely! I love that you just went for it and trusted what

>

> looked good to you, that you'd be able to find a way to use it. )

>

>

>

> Like Tina, I really like tempeh. I use that garden veggie flavor

>

> too!! And the flax one when I don't want the veggie flavor.

>

> Lightlife is the brand; I get it at Whole Foods & other places.

>

>

>

> This tempeh is very dense, so I like to cube it and cook it in

water

>

> for maybe 15 minutes or so. Sort of poofs it up a little and it

>

> then more easily absorbs marinades & sauces. I like it in Thai-

>

> style curries, or plain in a sandwich with a spread or salsa, or

>

> cooked & then crumbled into tomato sauce, or simply with soy

sauce,

>

> ginger, and sesame oil.

>

>

>

> And like Jess posted, quinoa can be used instead of brown rice or

>

> whatever brown (and I count it as a topper-upper for my protein if

>

> necessary). I'm a cumin fan, too! Or sometimes I sautee a little

>

> onion or garlic, plus some diced veggies like carrot, broccoli,

bell

>

> pepper, whatever, add spices, add one measure of quinoa and 2

>

> measures of water & let it cook until the quinoa is done (about 15

>

> minutes).

>

>

>

> See if you can find red quinoa. It's a little chewier and nuttier

>

> tasting than the regular " white " quinoa. Sort of reminds me of

the

>

> difference between brown and white rice. You fix it the same way

as

>

> regular quinoa. Or I sometimes make it pretty plain and use as a

>

> layer when I make a sort of torta with beans (mashed or not),

>

> chopped/shredded veggies, salsa of some kind, and maybe cheese,

>

> maybe avocado/guacamole.

>

>

>

> Oh, did you know that you can soak quinoa? I have a friend who

>

> believes that it makes it more digestible. You can soak it for

>

> several hours/overnight, drain, and use a little less than the

usual

>

> 2x measure of water.

>

>

>

> Okay, I better stop now! I really enjoy hearing what others are

>

> doing with these foods. Cinzia

>

>

>

> , " rovingrosey "

>

> <rambling.rosey@> wrote:

>

> >

>

> > Trying to move toward vegetarian/vegan feels like starting step

>

> three felt almost two years

>

> > ago. A little daunting at first: the planning, the grocery list,

>

> the shopping, the new ways of

>

> > cooking....and eventually it clicks into place and become

>

> automatic. Here's hoping!

>

> >

>

> > I made a start yesterday, shopping at what passes for a natural

>

> foods store here. I bought

>

> > tempeh, red lentils and quinoa, plus some mixed beans that

looked

>

> interesting in the bin.

>

> > I didn't have a clue about what to do with any of them them.

>

> <grin> So I went online

>

> > looking for a crockpot vegan lentil soup/stew, and found

something

>

> that looked good.

>

> >

>

> > This morning I dusted off my RV gas range and sauteed onions and

>

> garlic. I peeled and cut

>

> > up two sweet potatoes/yams (the orange ones) and some carrots

>

> (keeping the color

>

> > scheme orange like the " red " lentils). Everything went into the

>

> crockpot with veggie

>

> > boullion and water. Later I added curry and cinnamon. It was

more

>

> stew than soup and

>

> > very yummy. We ate most of it for supper, and there's a little

>

> left over for lunch. It may

>

> > have been a bit short on protein (or maybe not, since we ate so

>

> much!), but it was very

>

> > hearty and satisfying. I'm happy with my first effort. And I'm

>

> glad to have been able to use

>

> > my beloved crockpot for something other than meat. It also feels

>

> good to finally be in the

>

> > " doing " stage, rather than in the " flapping " (how'm-I-gunna)

>

> stage. <smile>

>

> >

>

> > I sauteed strips of tempeh for lunch, and it was OK. I didn't

have

>

> anything to flavor it with

>

> > (soy sauce?), but I'll experiment. My next recipe google will be

>

> for the quinoa, unless

>

> > someone has something to share. Cinzia, aren't you the quinoa

>

> queen?

>

> >

>

> > So, even though I'm on step seven, I'm on the veggie version

>

> of " step three " , learning a

>

> > new language and new skills, just as I did before.

>

> >

>

> > Rosieliz

>

> >

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

_______________

> Shed those extra pounds with MSN and The Biggest Loser!

> http://biggestloser.msn.com/

>

>

[Guest guest]

Let's see...one cup of quinoa (uncooked), have a bag each of the frozen veggies

(i think they were 16 oz bags) and a big heaping tablespoon of the curry powder

and salt to taste. It was great. The other day I made quinoa again with sauteed

onions, garlic powder and sea salt. A little too plain, I think next time i'll

try the same but use vegetable stock instead of water.

Tina

 

 

 

 

kegrimm

Sat, 26 Jan 2008 16:35:10 +0000

Re: Quinoa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sounds good. About how much of each?

 

 

 

, Tina Castronovo

 

<tcastronovo18 wrote:

 

>

 

> I was inspired last night and did more with quinoa than i usually

 

do - i put it in my rice cooker with curry powder, sea salt, and

 

some frozen peas and corn - it was deeeelish!!!

 

>

 

> Tina

 

>

 

>

 

>

 

>

 

> cmarchesani

 

> Wed, 23 Jan 2008 22:27:45 +0000

 

> Re: Deja vu all over again!

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

> Well gosh golly, RosieLiz, you veg explorations are

 

coming along

 

>

 

> quite nicely! I love that you just went for it and trusted what

 

>

 

> looked good to you, that you'd be able to find a way to use it. )

 

>

 

>

 

>

 

> Like Tina, I really like tempeh. I use that garden veggie flavor

 

>

 

> too!! And the flax one when I don't want the veggie flavor.

 

>

 

> Lightlife is the brand; I get it at Whole Foods & other places.

 

>

 

>

 

>

 

> This tempeh is very dense, so I like to cube it and cook it in

 

water

 

>

 

> for maybe 15 minutes or so. Sort of poofs it up a little and it

 

>

 

> then more easily absorbs marinades & sauces. I like it in Thai-

 

>

 

> style curries, or plain in a sandwich with a spread or salsa, or

 

>

 

> cooked & then crumbled into tomato sauce, or simply with soy

 

sauce,

 

>

 

> ginger, and sesame oil.

 

>

 

>

 

>

 

> And like Jess posted, quinoa can be used instead of brown rice or

 

>

 

> whatever brown (and I count it as a topper-upper for my protein if

 

>

 

> necessary). I'm a cumin fan, too! Or sometimes I sautee a little

 

>

 

> onion or garlic, plus some diced veggies like carrot, broccoli,

 

bell

 

>

 

> pepper, whatever, add spices, add one measure of quinoa and 2

 

>

 

> measures of water & let it cook until the quinoa is done (about 15

 

>

 

> minutes).

 

>

 

>

 

>

 

> See if you can find red quinoa. It's a little chewier and nuttier

 

>

 

> tasting than the regular " white " quinoa. Sort of reminds me of

 

the

 

>

 

> difference between brown and white rice. You fix it the same way

 

as

 

>

 

> regular quinoa. Or I sometimes make it pretty plain and use as a

 

>

 

> layer when I make a sort of torta with beans (mashed or not),

 

>

 

> chopped/shredded veggies, salsa of some kind, and maybe cheese,

 

>

 

> maybe avocado/guacamole.

 

>

 

>

 

>

 

> Oh, did you know that you can soak quinoa? I have a friend who

 

>

 

> believes that it makes it more digestible. You can soak it for

 

>

 

> several hours/overnight, drain, and use a little less than the

 

usual

 

>

 

> 2x measure of water.

 

>

 

>

 

>

 

> Okay, I better stop now! I really enjoy hearing what others are

 

>

 

> doing with these foods. Cinzia

 

>

 

>

 

>

 

> , " rovingrosey "

 

>

 

> <rambling.rosey@> wrote:

 

>

 

> >

 

>

 

> > Trying to move toward vegetarian/vegan feels like starting step

 

>

 

> three felt almost two years

 

>

 

> > ago. A little daunting at first: the planning, the grocery list,

 

>

 

> the shopping, the new ways of

 

>

 

> > cooking....and eventually it clicks into place and become

 

>

 

> automatic. Here's hoping!

 

>

 

> >

 

>

 

> > I made a start yesterday, shopping at what passes for a natural

 

>

 

> foods store here. I bought

 

>

 

> > tempeh, red lentils and quinoa, plus some mixed beans that

 

looked

 

>

 

> interesting in the bin.

 

>

 

> > I didn't have a clue about what to do with any of them them.

 

>

 

> <grin> So I went online

 

>

 

> > looking for a crockpot vegan lentil soup/stew, and found

 

something

 

>

 

> that looked good.

 

>

 

> >

 

>

 

> > This morning I dusted off my RV gas range and sauteed onions and

 

>

 

> garlic. I peeled and cut

 

>

 

> > up two sweet potatoes/yams (the orange ones) and some carrots

 

>

 

> (keeping the color

 

>

 

> > scheme orange like the " red " lentils). Everything went into the

 

>

 

> crockpot with veggie

 

>

 

> > boullion and water. Later I added curry and cinnamon. It was

 

more

 

>

 

> stew than soup and

 

>

 

> > very yummy. We ate most of it for supper, and there's a little

 

>

 

> left over for lunch. It may

 

>

 

> > have been a bit short on protein (or maybe not, since we ate so

 

>

 

> much!), but it was very

 

>

 

> > hearty and satisfying. I'm happy with my first effort. And I'm

 

>

 

> glad to have been able to use

 

>

 

> > my beloved crockpot for something other than meat. It also feels

 

>

 

> good to finally be in the

 

>

 

> > " doing " stage, rather than in the " flapping " (how'm-I-gunna)

 

>

 

> stage. <smile>

 

>

 

> >

 

>

 

> > I sauteed strips of tempeh for lunch, and it was OK. I didn't

 

have

 

>

 

> anything to flavor it with

 

>

 

> > (soy sauce?), but I'll experiment. My next recipe google will be

 

>

 

> for the quinoa, unless

 

>

 

> > someone has something to share. Cinzia, aren't you the quinoa

 

>

 

> queen?

 

>

 

> >

 

>

 

> > So, even though I'm on step seven, I'm on the veggie version

 

>

 

> of " step three " , learning a

 

>

 

> > new language and new skills, just as I did before.

 

>

 

> >

 

>

 

> > Rosieliz

 

>

 

> >

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

>

 

> ________

 

> Shed those extra pounds with MSN and The Biggest Loser!

 

> http://biggestloser.msn.com/

 

>

 

>

[Guest guest]

Hello everyone,

 what is quinoa? i tried looking for it in the stores but havent found it?

 

 

 

 

 

[Guest guest]

Julie, don't miss out on this wonderful healthy grain. See if you can

place an order online. Just make sure to give it a good long rinse.

It's easy to cook, doesn't get starchy and you can always add a 1/3 cup

to a simple vegetable soup.

 

Leslie

[Guest guest]

I find it at Whole Foods but I know many members do have a Whole

Foods. I like ti stir it into my chile

 

Chico

 

 

, " mauvetoday " <mauvetoday

wrote:

>

> Julie, don't miss out on this wonderful healthy grain. See if you

can

> place an order online. Just make sure to give it a good long rinse.

> It's easy to cook, doesn't get starchy and you can always add a 1/3

cup

> to a simple vegetable soup.

>

> Leslie

>

[Guest guest]

I will look for my recipe for a quinoa pudding with cinnamon and soy

milk and post it for the group.

 

Cin

[Guest guest]

Since I was diagnosed with a gluten allergy, I have fallen in love with

quinoa. I rinse it and put it in all kinds of things.

 

Kathleen

 

> Julie, don't miss out on this wonderful healthy grain. See if you

can

> place an order online. Just make sure to give it a good long rinse.

> It's easy to cook, doesn't get starchy and you can always add a 1/3

cup

> to a simple vegetable soup.

>

> Leslie

>