Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 My wife has a new eating obsession ... Quinona Does anyone have any totally tasty, tried & true Quinona recpies to share? Thanxs Dave Lakenheath Village, Suffolk England http://www.myspace.com/djhartmannn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Hi Dave we have a quinoa recipe folder inside the grains folder in our recipe files. Donna Sent via BlackBerry from T-Mobile " Dave " <djhartmannn Mon, 26 May 2008 08:18:49 ISO TNT Quinoa Recipes My wife has a new eating obsession ... Quinona Does anyone have any totally tasty, tried & true Quinona recpies to share? Thanxs Dave Lakenheath Village, Suffolk England http://www.myspace. <http://www.myspace.com/djhartmannn> com/djhartmannn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Dave, Quinoa, I have heard, is very nutritious--it has all the amino acids for a " complete " protein source. I like it made as a Tabouli salad. (A Middle Eastern salad made traditonally with bulgur cracked wheat, chopped parsley, lemon juice, (sometimes vinegar) oil , chopped cucumber, onion, (usually) chopped mint leaves...and occasionally other additions. When it's made with quinoa instead of the cracked wheat, this dish is wonderful and very tasty! Quinoa can be added to soups and stews, to almost any dish that calls for cooked grains. It can be mixed into a traditional rice pilaf or similar dish. You can eat it by itself or mix it into other grains (oatmeal, for example) as a cooked breakfast cereal. I'd guess that how you can use quinoa is just limited by your imagination. It has an interesting texture when cooked... Hmmm...Now you have me intrigued! I've had some regular and " red " quinoa in my pantry for a while--now I have the curiosity aroused to start a bit of experimenting myself with it! I am suddenly getting some weird and previously un-thought-of ideas in my head with " quinoa " as a star performer! What about cooked quinoa with cheese (as with " cheese grits " )? What about seasoned quinoa and cooked beans (instead of " beans and rice " )? What about quinoa with broth and vegetables and maybe some mixed beans in a vegetable soup? Maybe there are more ideas of how to try using quinoa. I hope to see someone posting a slew of " Quinoa and_______ " recipes here soon! Good wishes to you with your experimentation and cooking adventures! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 We usually just add it to tossed salads Sharon - Dave Monday, May 26, 2008 1:18 AM ISO TNT Quinoa Recipes My wife has a new eating obsession ... Quinona Does anyone have any totally tasty, tried & true Quinona recpies to share? Thanxs Dave Lakenheath Village, Suffolk England http://www.myspace.com/djhartmannn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Maybe someone could come up with quinoa, beans and rice dish. How about a quinoa taco. I have mexican food on the brain today. Tomorrow it would be quinoa to add texture to a veggie lasagna. Katie " L.B. " <elbee577 wrote: Dave, Quinoa, I have heard, is very nutritious--it has all the amino acids for a " complete " protein source. I like it made as a Tabouli salad. (A Middle Eastern salad made traditonally with bulgur cracked wheat, chopped parsley, lemon juice, (sometimes vinegar) oil , chopped cucumber, onion, (usually) chopped mint leaves...and occasionally other additions. When it's made with quinoa instead of the cracked wheat, this dish is wonderful and very tasty! Quinoa can be added to soups and stews, to almost any dish that calls for cooked grains. It can be mixed into a traditional rice pilaf or similar dish. You can eat it by itself or mix it into other grains (oatmeal, for example) as a cooked breakfast cereal. I'd guess that how you can use quinoa is just limited by your imagination. It has an interesting texture when cooked... Hmmm...Now you have me intrigued! I've had some regular and " red " quinoa in my pantry for a while--now I have the curiosity aroused to start a bit of experimenting myself with it! I am suddenly getting some weird and previously un-thought-of ideas in my head with " quinoa " as a star performer! What about cooked quinoa with cheese (as with " cheese grits " )? What about seasoned quinoa and cooked beans (instead of " beans and rice " )? What about quinoa with broth and vegetables and maybe some mixed beans in a vegetable soup? Maybe there are more ideas of how to try using quinoa. I hope to see someone posting a slew of " Quinoa and_______ " recipes here soon! Good wishes to you with your experimentation and cooking adventures! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 <djhartmannn wrote: > My wife has a new eating obsession ... Quinona > Does anyone have any totally tasty, tried & true Quinona recpies to share?> This is one of my favorites (better when it has a chance for flavors to meld together). I submitted it a while back but didn't see it in the quinoa file.... Jann Quinoa and Garbanzo Bean Salad Makes: 4 servings Prep time: 10 minutes Cook time: 30 minutes Ingredients Measurements Quinoa grain ¾ cup Water for preparing quinoa grain 1½ cup Chickpeas, canned ¾ cup Onion ½ cup Green onions or scallions 3 scallions, ¼ cup Poblano pepper ½ cup (I used zucchini instead) For the Dressing Lemon juice 2 Tbsp Oil olive 2 Tbsp (I like extra virgin) Cider vinegar 2 tsp Chili powder ½ tsp (I omitted this) Oregano, fresh ½ tsp (I used dill instead) Parsley, fresh 1 tsp. Sea salt ½ tsp. Method Rinse quinoa (to remove bitterness). Bring water to a boil. Add quinoa and stir. Turn down heat to low.Cover. Simmer covered 25–30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa. Dice the onions and poblano. Slice the onions. Drain canned chick peas and rinse. In a small amount of the oil olive, sauté onion and pepper (zucchini) over medium heat for 2–5 minutes or until onion is slightly soft. In a large bowl, mix thoroughly onion-pepper mixture, cooked quinoa, and chick peas. Dressing: In a small bowl, add lemon juice, cider vinegar, chili powder, oregano, parsley, and salt. Slowly whisk in olive oil. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad. Best if chilled for a couple of hours before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Not sure if you checked yet. There are very good quinoa recipes in the recipe files. I usually add 1/2 cup to my vegetable soup. Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 It's in the Salad folder Jann Plus in a Try Soon pile on my desk! Peace, Diane > > This is one of my favorites (better when it has a chance for flavors > to meld together). I submitted it a while back but didn't see it in > the quinoa file.... > Jann > > Quinoa and Garbanzo Bean Salad > Makes: 4 servings > Prep time: 10 minutes > Cook time: 30 minutes > Ingredients Measurements > Quinoa grain ¾ cup > Water for preparing quinoa grain 1½ cup > Chickpeas, canned ¾ cup > Onion ½ cup > Green onions or scallions 3 scallions, ¼ cup > Poblano pepper ½ cup (I used zucchini instead) > > For the Dressing > Lemon juice 2 Tbsp > Oil olive 2 Tbsp (I like extra virgin) > Cider vinegar 2 tsp > Chili powder ½ tsp (I omitted this) > Oregano, fresh ½ tsp (I used dill instead) > Parsley, fresh 1 tsp. > Sea salt ½ tsp. > > Method > Rinse quinoa (to remove bitterness). Bring water to a boil. Add > quinoa and stir. Turn down heat to low.Cover. Simmer covered 25–30 > minutes, until all water is absorbed and quinoa is tender. Cool > cooked quinoa. > Dice the onions and poblano. Slice the onions. Drain canned > chick peas and rinse. > In a small amount of the oil olive, sauté onion and pepper (zucchini) > over medium heat for 2–5 minutes or until onion is slightly soft. > In a large bowl, mix thoroughly onion-pepper mixture, cooked quinoa, > and chick peas. > Dressing: In a small bowl, add lemon juice, cider vinegar, chili > powder, oregano, parsley, and salt. Slowly whisk in olive oil. Pour > dressing over quinoa-chickpea mixture. Gently mix until dressing > thoroughly covers all the salad. Best if chilled for a couple of > hours before serving. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 " strayfeather1 " <otherbox2001 wrote: > It's in the Salad folder Jann Plus in a Try Soon pile on my desk! > Peace, > Diane Thanks Diane! I knew it had to be somewhere, just didn't dig deep enough! Jann Quote Link to comment Share on other sites More sharing options...
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