Comments on: My First Time: Quinoa http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/ Three writers. Three cities. One culinary experiment. Fri, 10 Sep 2010 15:35:50 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Gail http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/comment-page-1/#comment-302 Gail Sat, 25 Jul 2009 22:10:57 +0000 http://www.fiftybucksaweek.com/?p=689#comment-302 You can use quinoa in place of bulgar to make tabboulea. One secret is to rub the grain in a strainer before soaking or cooking to remove the outer hull/skin, which tents to be bitter. It is one of the oldest grains known to man. You can use quinoa in place of bulgar to make tabboulea. One secret is to rub the grain in a strainer before soaking or cooking to remove the outer hull/skin, which tents to be bitter.

It is one of the oldest grains known to man.

]]> By: Ken http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/comment-page-1/#comment-295 Ken Fri, 24 Jul 2009 19:51:13 +0000 http://www.fiftybucksaweek.com/?p=689#comment-295 May I offer a simple, delicious quinoa recipe I learned from watching one of the Extras on a David Lynch DVD (Lynch cooking in real-time: amazing, charming): 1 cup quinoa 2 cups water bring to a boil, cover and simmer about 12 min. Meanwhile, get some broccoli for 4 servings (if frozen florets, warm them in microwave) When quinoa is finished (texture like oatmeal), place a serving of broccoli in a bowl, then ladle quinoa on top Season with: 1 teaspoon Bragg's Aminos (if you don't know it, it's like healthy soy sauce & delicious 1 tablespoon olive oil No kidding, delicious and I can eat this for dinner 3 times a week w/out tiring of it. May I offer a simple, delicious quinoa recipe I learned from watching one of the Extras on a David Lynch DVD (Lynch cooking in real-time: amazing, charming):
1 cup quinoa
2 cups water
bring to a boil, cover and simmer about 12 min.
Meanwhile, get some broccoli for 4 servings (if frozen florets, warm them in microwave)
When quinoa is finished (texture like oatmeal), place a serving of broccoli in a bowl, then ladle quinoa on top
Season with:
1 teaspoon Bragg’s Aminos (if you don’t know it, it’s like healthy soy sauce & delicious
1 tablespoon olive oil
No kidding, delicious and I can eat this for dinner 3 times a week w/out tiring of it.

]]> By: Emily http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/comment-page-1/#comment-288 Emily Fri, 24 Jul 2009 14:36:31 +0000 http://www.fiftybucksaweek.com/?p=689#comment-288 I love make-shift recipes! This one sounds great. I usually find quinoa to be too dry-ish when i make it, so I really like the idea of making it into something soupy. I love make-shift recipes! This one sounds great. I usually find quinoa to be too dry-ish when i make it, so I really like the idea of making it into something soupy.

]]> By: Liz http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/comment-page-1/#comment-266 Liz Wed, 22 Jul 2009 21:26:03 +0000 http://www.fiftybucksaweek.com/?p=689#comment-266 I love quinoa because its quick. First, you need to rinse it in water until the water rinses clear, not cloudy. If you don't the quinoa will be bitter. I cook it 1:1 with water, bring to a boil, cover and simmer 15 minutes (or less) then turn off and keep covered for 5-10 more minutes and fluff. I usually use it like rice or add veggies and oil/vinegar afterward for a quinoa salad. I love quinoa because its quick. First, you need to rinse it in water until the water rinses clear, not cloudy. If you don’t the quinoa will be bitter. I cook it 1:1 with water, bring to a boil, cover and simmer 15 minutes (or less) then turn off and keep covered for 5-10 more minutes and fluff. I usually use it like rice or add veggies and oil/vinegar afterward for a quinoa salad.

]]> By: Leslie http://www.fiftybucksaweek.com/2009/07/22/my-first-time-quinoa/comment-page-1/#comment-264 Leslie Wed, 22 Jul 2009 17:32:56 +0000 http://www.fiftybucksaweek.com/?p=689#comment-264 What a timely topic! I recently purchased some quinoa, and it's been staring at me each time I enter the pantry. I've been a little scared to attempt the actual cooking because I've never eaten it either and didn't know what to expect. What a timely topic! I recently purchased some quinoa, and it’s been staring at me each time I enter the pantry. I’ve been a little scared to attempt the actual cooking because I’ve never eaten it either and didn’t know what to expect.

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