Guest guest Report post Posted November 20, 2006 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 25, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 25, 2007 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. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 25, 2007 > 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 26, 2007 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** Recent Activity 11 New Members 2 New Files Visit Your Group Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 26, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2007 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. > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2007 , 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. :-) Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2007 > 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 20, 2008 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. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 20, 2008 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 21, 2008 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 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 21, 2008 >> 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 21, 2008 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 21, 2008 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 22, 2008 > 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 26, 2008 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 26, 2008 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 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 26, 2008 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/ > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 27, 2008 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/ > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 7, 2008 Hello everyone, what is quinoa? i tried looking for it in the stores but havent found it? Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 7, 2008 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 7, 2008 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 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 7, 2008 I will look for my recipe for a quinoa pudding with cinnamon and soy milk and post it for the group. Cin Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 7, 2008 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 > Quote Share this post Link to post Share on other sites
