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I used quinoa to make stuffing as I am gluten intolerant. It was very good-cook quinoa according to package, making sure to rinse. Cook using broth or stock instead of water. I sauteed onion, garlic, mushroom, and chicken sausage (cut up) and added these along with halved fresh cranberries. Mix all this together, bake for about 30-45 ish minutes at 350 or so and viola!
I used quinoa to make stuffing as I am gluten intolerant. It was very good-cook quinoa according to package, making sure to rinse. Cook using broth or stock instead of water. I sauteed onion, garlic, mushroom, and chicken sausage (cut up) and added these along with halved fresh cranberries. Mix all this together, bake for about 30-45 ish minutes at 350 or so and viola!
Buckwheat is also a berry, like quinoa. Not related to wheat, at all. It's more substantial, too. Might be good for stuffing since the grains are larger.
my mom once cooked stuffed peppers w.ground beef and quinoa ...pretty damn good.
You can also put quinoa in veggie soup. Sounds weird, but very good.
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Using chicken stock is good. I sautee chopped onions, celery and carrots before adding the stock and quinoa. Then a bay leaf and maybe thyme or oregano. A litlle cayenne or white pepper is good for some heat.
You can also make a salad out of it. I use celery, peppers (red and yellow), red onion, capers, italian parsely, mint, lemon juice, olive oil, salt and pepper.
Buckwheat is also a berry, like quinoa. Not related to wheat, at all. It's more substantial, too. Might be good for stuffing since the grains are larger.
I'll try that, thanks.
You could really add any vegs to the stuffed peppers-I think diced zucchini, carrots, onion, garlic, maybe even some spinach.
What I would like is the simplest way to cook quinoa as a replacement for rice as a "bed" for my stir fry dishes. I would not want it to be too spiced or flavored, but a more nuetral dish. Any thoughts?
What I would like is the simplest way to cook quinoa as a replacement for rice as a "bed" for my stir fry dishes. I would not want it to be too spiced or flavored, but a more nuetral dish. Any thoughts?
Quinoa
Ouinoa is a rediscovered “superfood” that was once a staple crop of the South American Incas. Small and sand colored grain, its nutritional profile makes quinoa a standout, with exceptionally high-quality protein and a wide range of minerals. Quinoa is also a culinary delight, cooking to a fluffy texture in just 15 minutes, with a light yet unique flavor. Use it as a bed of grains for bean and vegetable dishes, in pilafs, and grain salads.
Cooking: Use 2 parts water or vegetable stock to 1 part grain. Bring the liquid to a simmer in a saucepan. Stir in the grain, then cover and simmer gently for 15 minutes, or until the water is absorbed. Like other grains, the nutty flavor of quinoa is enhanced by toasting it lightly in a dry or lightly oiled skillet for about 5 minutes before cooking.
Quinoa
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