recipe for quinoa?

Question

i like to eat quinoa for my health being so high in protien and alcalizing. the problem is it has such a stong taste. i soak it over night and rince it well. i also keep it in the freezer to keep it from going bad. but still its a little strong any suggestions on spices i could add to it or other methods of preping it to soften the bitterness?
i like to eat quinoa for my health being so high in protien and alcalizing. the problem is it has such a stong taste. i soak it over night and rince it well. i also keep it in the freezer to keep it from going bad. but still its a little strong any suggestions on spices i could add to it or other methods of preping it to soften the bitterness?

Answer 1

Cook it up as a pilaf. That means toasting it first in the pan and then cooking it with a flavored stock. Rinse it several times as well, not just once. I like it with onions and garlic, almonds and chicken, and any other good veggies. The stock seems to help kill some of the aaack! Good luck, and keep eating it, it's good for you.

Answer 2

1

Answer 3

Some tips for cooking quinoa?
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
A tight fitting lid is essential for even cooking
Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
Because of it's high protein content, quinoa is a satisfying meal with a few nuts and veggies added

I use all these tips when cooking quinoa and a thorough rinse really does lessen the bitter taste.

Answer 4

Title: Quinoa en Salpicon

Yield: 1 batch

2 c Raw quinoa
8 c ;Water
1 c Peeled, seeded cucumber
-- diced
1 c Seeded and diced tomato
1/2 c Finely sliced scallions
-- both green & white parts
1/3 c Chopped fresh Italian
-parsley
1/3 c Chopped fresh mint leaves

Answer 5

I make this and take it for lunch all the time, I also eat it warm by warming up the main ingredients in a microwave safe bowl and then pouring the dressing over it. I got it from the food network website a while back...

Quinoa and Black Beans Salad Recipe
1 1/2 cups quinoa (small disk-shaped seeds)
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil


In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeno, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.