well i didn't like the texture of it, i think it will be better if i make a salad out of it. this comes to mind because the nyt's recipes are quinoa this week. http://www.nytimes.com/2008/11/04/health/nutrition/04recipehealth.html (i would use tofu instead of shrimp)
i need to eat more protein in general.
― horrible (harbl), Friday, 7 November 2008 12:28 (eleven years ago) link
quinoa is wonderful
― i love to hear this again and again (gbx), Friday, 7 November 2008 12:38 (eleven years ago) link
yeah i love quinoa! i like all those grains - pearl barley, spelt, bulgur, that weird oversized cous cous
― t_g, Friday, 7 November 2008 12:53 (eleven years ago) link
I've been making quinoa for breakfast a few days a week - as quick as rolled oats, and some butter and jam + the sort of peanutty quinoa flavor = A+. I also really like that it doesn't slime up, has a nice crunch, and the grains stay separate and fluffy.
― Jaq, Friday, 7 November 2008 14:37 (eleven years ago) link
i was going to post that recipe from the nyt. it looks great and also very simple.
don't make the mistake of getting "quinoa flakes" hot cereal. it looks like cream of wheat and tastes like dirt.
― lauren, Friday, 7 November 2008 14:59 (eleven years ago) link
the texture is the best thing about it! it's kinda crunchy
― Tracer Hand, Friday, 7 November 2008 15:03 (eleven years ago) link
i mean normal quinoa, not whatever the hell quinoa flakes are
― Tracer Hand, Friday, 7 November 2008 15:04 (eleven years ago) link
it's been processed somehow to be quick-cooking.
― lauren, Friday, 7 November 2008 15:13 (eleven years ago) link
made the quinoa salad link above last night, with pressed, fried tofu instead of shrimp. it's great!
― lauren, Monday, 10 November 2008 14:41 (eleven years ago) link
yeah i bought some (more expensive than i remember, weird) and the cucumber and stuff is in the fridge. probably tomorrow.
― horrible (harbl), Monday, 10 November 2008 16:39 (eleven years ago) link
ok i finally made it. i think last time i cooked it wrong (i might have just boiled water and let it soak like couscous but this was like 3 years ago so i don't remember) and it was like little slightly crunchy beads. this was much better. quinoa is a good food. i added some shredded carrot and skipped the huge amount of oil they want you to put in that recipe, it was good.
― ketchup dood (harbl), Sunday, 16 November 2008 03:08 (eleven years ago) link
Yeah, you need to cook it like rice in order for the beads to explode into rings - I'm glad you stuck with it!
― Tracer Hand, Monday, 17 November 2008 11:04 (eleven years ago) link
quinoa keeps turning out mushy. i cooked it like rice w/vegetable stock & bay leaf, add sauted onion and basil after it cools. tastes ok but the consistency is like cream of wheat. tried using less liquid with same results. how can i get it crunchy?
― m coleman, Monday, 15 June 2009 11:29 (eleven years ago) link
just up above someone says that 'quinoa flakes' have the consistency of cream of wheat - is that what you bought?
― just sayin, Monday, 15 June 2009 11:33 (eleven years ago) link
― flopson, Wednesday, 16 January 2013 17:46 (seven years ago) link
well this lady is having none of it:
i'm not persuaded yet.
― arby's, Friday, 1 February 2013 21:25 (seven years ago) link
guardian article is pretty dumb imo. quinoa farmers getting better prices for quinoa = they can pay for a lot of other things that are more important than quinoa (healthcare, education, etc.)
― space phwoar (Hurting 2), Friday, 1 February 2013 21:44 (seven years ago) link
how much should quinoa be expanding if i'm cooking it right? i tried making sort of a couscous pilaf with quinoa instead, maybe should boiled it from the start instead of putting it in after my vegetables had gotten going, and the quinoa seemed to be kind of scant at the end of the process.
i do see little rings, but it's not very big. i've had much fatter quinoa (cold, tho) from restaurants. it does seem pretty edible in any case, even if i did it wrong.
― j., Thursday, 7 November 2013 01:12 (six years ago) link