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Started By
Message
re: Quinoa (healthy and easy)
Posted on 6/17/14 at 6:17 pm to The Levee
Posted on 6/17/14 at 6:17 pm to The Levee
LINK
Ingredients
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g
I substituted sliced almonds for the pine nuts
Ingredients
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g
I substituted sliced almonds for the pine nuts
1
Posted on 6/17/14 at 6:22 pm to Yaboylaroy
I eat it pretty regular. I like to mix red quinoa and brown rice along with some seasoning and fresh herbs. I usually cook it in chicken stock to give it more flavor.
Posted on 6/17/14 at 6:25 pm to The Levee
quote:
quinoa and kale from costco
My guess is this has all sorts of nasty chemicals added to it. I would def check the ingredients and avoid if it was 100% quinoa and kale. Better to buy natural, unprocessed quinoa and kale separately and add your own seasoning.
Posted on 6/17/14 at 6:27 pm to JasonL79
I've been eating it for quite awhile as well. Chicken stock, beef stock, mushroom stock. Asparagus, mushrooms, green peas, squash, whatever you have. Serve it with a nice flat iron steak or a piece of fish. It's good.
And it's a seed not a grain. I buy it in bulk at Whole Foods. I also buy the Fargo, barley, buckwheat all of those grains. Good stuff if you take your time and cook right.
I cook a lot of the French green lentils as well. Try some of the other bulk beans at Whole Foods. A yellow eye pea is really good.
And it's a seed not a grain. I buy it in bulk at Whole Foods. I also buy the Fargo, barley, buckwheat all of those grains. Good stuff if you take your time and cook right.
I cook a lot of the French green lentils as well. Try some of the other bulk beans at Whole Foods. A yellow eye pea is really good.
Posted on 6/17/14 at 6:28 pm to Zappas Stache
don't forgot to drown it in sriracha too
Posted on 6/17/14 at 6:32 pm to Rohan2Reed
Yeah I find it boring as hell. My wife likes to eat healthy so I usually oblige.
Posted on 6/17/14 at 6:38 pm to Coater
Y'all are crazy. I think it tastes great. One mistake I find people make is forgetting to wash it. It can taste pretty funky if you don't wash it beforehand.
Posted on 6/17/14 at 6:42 pm to BottomlandBrew
I made that mistake the first time I made it. Second time I went to wash it but didn't use a sieve with tight enough basket and it all fell through into the bottom of my sink. 
Posted on 6/17/14 at 7:03 pm to Zappas Stache
quote:
My guess is this has all sorts of nasty chemicals added to it. I would def check the ingredients and avoid if it was 100% quinoa and kale. Better to buy natural, unprocessed quinoa and kale separately and add your own seasoning.
I made that mistake once. As usual, it's much better cooking it from scratch without all of the added bullshite.
Posted on 6/17/14 at 7:26 pm to ruzil
Organic white and red quinoa, organic garlic powder, organic olive oil, organic black pepper, organic sea salt, organic chopped kale.
It's a Path of Life product.
It's a Path of Life product.
This post was edited on 6/17/14 at 7:27 pm
Posted on 6/17/14 at 7:30 pm to The Levee
Posted on 6/17/14 at 7:58 pm to Coater
Looks great, Doc!
I agree with your wife.
I agree with your wife.
This post was edited on 6/17/14 at 8:00 pm
Posted on 6/17/14 at 8:27 pm to Rohan2Reed
im more of a brown rice guy but i like to keep some quinoa and cous-cous (try cooking this in orange juice btw) just to switch it up occasionally
Posted on 6/17/14 at 8:34 pm to S
I do really enjoy some quinoa, but the convenience of cooking rice in a rice pot makes brown rice a winner for me. Has anyone tried cooking quinoa in a rice pot? 
Posted on 6/17/14 at 8:35 pm to Hulkklogan
that 5 minute cous cous is clutch if you're on the go
Posted on 6/17/14 at 8:40 pm to Rohan2Reed
quote:
Second time I went to wash it but didn't use a sieve with tight enough basket and it all fell through into the bottom of my sink.
I've been using quinoa more often the past few months. I like it's texture and health benefits. I don't know why anyone would have a strong negative feeling. I think some dislike quinoa because it's perceived as trendy.
Posted on 6/17/14 at 8:54 pm to Hulkklogan
quote:
I do really enjoy some quinoa, but the convenience of cooking rice in a rice pot makes brown rice a winner for me. Has anyone tried cooking quinoa in a rice pot?
I bring it to a boil on the stove, then put it in the oven on 350 for 15 minutes. Perfect every time.
P.S. Levee, you may want to amend your title to 3 words. One word titles tend to get the anchor.
This post was edited on 6/17/14 at 8:57 pm
Posted on 6/17/14 at 9:13 pm to Hulkklogan
I cook quinoa the same way I cook rice. 2:1 water:grain to a boil, cover, and simmer.
Posted on 6/17/14 at 9:20 pm to Hulkklogan
quote:
Has anyone tried cooking quinoa in a rice pot?
I do, and I do it exactly the way I do rice.
I have also taken to buying pre-rinsed quinoa. Pricier, but worth it to me.
Posted on 6/17/14 at 9:22 pm to BottomlandBrew
quote:
I cook quinoa the same way I cook rice. 2:1 water:grain to a boil, cover, and simmer.
I didn't know there was another way to cook quinoa.
It couldn't be much easier.
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