<p>Picked up a box at Trader Joe’s. Post your recipes. Can it be used in recipes in place of orzo or coucous?
My D used to eat it when she was on a bland diet as a breakfast grain but she ate it plain.</p>
<p>I tried a sample at Trader Joe’s last week that they had mixed in some mango salsa and that was good.</p>
<p>I put in chicken stock instead of water…gives it a bit more flavor…otherwise…you can basically mix in anything, just like rice!!</p>
<p>It’s really healthy but I cooked it in an unhealthy but very tasty way - in Campbells beef consomme soup - about 1/3 strength to the water. Then added . . . butter! It tasted really good.</p>
<p>I mix it with edamame and hot pepper relish.</p>
<p>Saute some onion and garlic…then add quiona and ALWAYS cook it in chicken or beef broth. It is really boring if you cook it in water. Then I serve it with the teryaki frozen chicken from Trader Joes ($4.99…you can’t go wrong!) (which I heat up with some fresh broccoli)…instant dinner in about 15minutes!</p>
<p>I usually mix quinoa with dried fruits and nuts in a vinaigrette dressing. This is the closest I can find to a real recipe since I am bad and (other than cooking the quinoa itself) never measure…</p>
<p>Quinoa salad with pecans and cranberries</p>
<p>1 cup quinoa
1 1/2 cup water
1/2 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon oil
1/4 cup chopped pecans
1/2 cup dried cranberries
Salt and pepper to taste</p>
<ol>
<li>Place quinoa in a sieve and rinse thoroughly under running water to remove the grain’s bitter saponins. </li>
<li>Put quinoa, water, and salt in saucepan and bring to a boil. Reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. (Check frequently.) When water is absorbed, test quinoa for tenderness. If it is not yet tender, add a bit more water and cook until absorbed. Remove from heat and allow to cool in the pan, still covered.</li>
<li>While quinoa is cooling, toast pecans briefly in a dry skillet over medium low heat, just until fragrant.</li>
<li>Place seasoned vinegar in large mixing bowl and add oil in a thin stream while whisking briskly.</li>
<li>Add quinoa, pecans, and cranberries and toss to combine. Season with salt and pepper to taste.</li>
</ol>
<p>For best flavor, serve salad at room temperature or slightly chilled.</p>
<p>I heard a vegan chef pronounce it as keen-wah. I had seen it in the store, but didn’t know how to pronounce it.</p>
<p>Is that correct?</p>
<p>You can use it anywhere where you would use rice, couscous, or orzo. I have it with stir fried veggies or Mexican beans instead of rice. Here is a recipe for black bean, mushroom, and quinoa stuffed pepers I’ve had that’s pretty good.</p>
<p>[Tasty</a> Vegan: Black Bean, Mushroom and Quinoa-Stuffed Peppers](<a href=“http://tastyvegan.blogspot.com/2008/01/black-bean-mushroom-and-quinoa-stuffed.html]Tasty”>http://tastyvegan.blogspot.com/2008/01/black-bean-mushroom-and-quinoa-stuffed.html)</p>
<p>I’ve been meaning to try this recipe, which is very favorably reviewed:</p>
<p>[One</a> Pot Kale and Quinoa Pilaf - Recipes - food52](<a href=“One-Pot Kale & Quinoa Pilaf Recipe on Food52”>One-Pot Kale & Quinoa Pilaf Recipe on Food52)</p>
<p>Nrdsb4, that’s the correct pronounciation.</p>
<p>I love this soup recipe [Quinoa</a> Soup - Magazine - The Atlantic](<a href=“http://www.theatlantic.com/magazine/archive/2002/11/quinoa-soup/2616/]Quinoa”>Quinoa Soup - The Atlantic) but if you don’t want to read through the entire article, here’s the essence:</p>
<p>
[quote]
For four servings of traditional quinoa soup, heat one tablespoon of oil in a large saucepan over medium heat. Saut</p>
<p>If you’re going to add butter, just eat rice or pasta:)</p>
<p>The only reason, IMO, to eat quinoa is for your health. We’re used to eat but I’ll never love it.</p>
<p>There’s a fabulous recipe on the back of the box of Trader Joe’s red quinoa. Make the quinoa with vegetable broth. Mix together drained and rinsed black beans, corn, halved grape tomatoes, diced avocado with cilantro salad dressing (I used red wine vinegar and olive oil instead). They also call for chopped red onion and cilantro and lime zest, which I had none of. I added in some chopped mango, and put the whole thing over baby spinach.</p>
<p>I wouldn’t use it as a substitute for rice or pasta either – it’s too little and grainy. It also tastes funny, like a cross between dirt and walnuts, to me. BUT, it’s supposed to be very high in protein and very healthy. I sometimes cook it with my oatmeal (cook in the boiling water for 10 minutes before you add the oatmeal) and I find that I am not hungry for hours after a breakfast of that with some walnuts, dates, and soy milk.</p>
<p>Just had Trader Joe’s frozen quinoa and vegetables. I think it’s one of their new products. It’s very tasty, but then it’s made in France.</p>
<p>OK - I had it cooked in water and it was AWFUL!</p>
<p>Cooked it in water this AM. Had some for breakfast. I eat my oatmeal plain but for the quinoa I had to add a tiny amount of sweetener and cinnamon. Not bad. I am going to use the rest of it tonight in a curried recipe with plain yogurt, currants and scallions. I will let you know how it goes over. I bet I am the only one who eats it.</p>
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<p>I made this tonight and can report excellent results! Even H liked them, who usually poo-poos stuffed peppers of any kind.</p>
<p>We use it instead of rice or orzo, everyone likes it. Add some pine nuts or craisins for a little zest.</p>
<p>Cooked straight with water it has the taste and consistency of damp sawdust.</p>
<p>Saute pretty much any combo of vegetables and mix with it- asparagus tips, onions,peppers, sliced up fennel bulb, sun dried tomatos, etc. Sub in 1/4 c OJ to the cooking liquid for an alternative taste. Or grill some chicken kabobs, flank steak, whatever if you want animal protein. All good.</p>