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Started By
Message
Quinoa. Do you like to prepare it sweet or savory?
Posted on 2/24/16 at 11:29 pm
Posted on 2/24/16 at 11:29 pm
I know some of you don't eat it at all, but I like it ... savory.
It takes on flavors really well. I used it instead of pasta in my pastalaya and it was great.
Also made a Mediterranean salad out of it with some feta, diced roma tomatoes and cucumber, fresh spinach, capers, and a little evoo and a clove of garlic through a press. It was great.
However, I can't stand the stuff in a sweet dish,.or when it's prepared as a hot breakfast cereal.
So how do you do YOUR quinoa?
It takes on flavors really well. I used it instead of pasta in my pastalaya and it was great.
Also made a Mediterranean salad out of it with some feta, diced roma tomatoes and cucumber, fresh spinach, capers, and a little evoo and a clove of garlic through a press. It was great.
However, I can't stand the stuff in a sweet dish,.or when it's prepared as a hot breakfast cereal.
So how do you do YOUR quinoa?
13
Posted on 2/24/16 at 11:32 pm to unclebuck504
quote:
I used it instead of pasta in my pastalaya and it was great.
When I thought the abortion of a dish pastalaya couldn't get any worse..... You go and up the game and make quinoalaya
Fml
Posted on 2/24/16 at 11:38 pm to SuperSaint
You damn right I did.
Gonna make a vegetarian version next.
Gonna make a vegetarian version next.
This post was edited on 2/25/16 at 5:22 am
Posted on 2/25/16 at 6:50 am to unclebuck504
I have only used it for salads. I started with a Cooks Illustrated recipe and riff off of it.
Add various vegetables/herbs like red bell pepper, jalapeno, purple onion, cilantro, etc. Make dressing from lime juice, olive oil, Dijon mustard, garlic, and cumin. S&P.
Or sometimes I just add a few spoons of it to a traditional salad.
Add various vegetables/herbs like red bell pepper, jalapeno, purple onion, cilantro, etc. Make dressing from lime juice, olive oil, Dijon mustard, garlic, and cumin. S&P.
Or sometimes I just add a few spoons of it to a traditional salad.
Posted on 2/25/16 at 7:05 am to unclebuck504
quote:
Quinoa
Don't understand why anyone would want to eat this unless it was an indigenous staple of whatever shitty 3rd world country they grew up in.
Posted on 2/25/16 at 7:14 am to unclebuck504
Savory. The majority of the time, I just eat plain. Lately I have been making this pizza crust. It's really easy, hearty, and tasty.
quinoa pizza crust
quinoa pizza crust
Posted on 2/25/16 at 7:18 am to unclebuck504
I like it in cold salads.
That's about it.
That's about it.
Posted on 2/25/16 at 8:38 am to unclebuck504
I cook with it regularly and have never considered a sweet preparation. I don't think I've seen a sweet preparation at any restaurant. Have you?
I like preparing it with some roasted chicken and an assortment of veggies and add some kind of "sauce". The dish is pretty versatile so I switch out "sauces" often, but usually just go with a little balsamic.
I like preparing it with some roasted chicken and an assortment of veggies and add some kind of "sauce". The dish is pretty versatile so I switch out "sauces" often, but usually just go with a little balsamic.
Posted on 2/25/16 at 8:48 am to unclebuck504
I pretty much only ever eat it in salads.
Posted on 2/25/16 at 9:20 am to unclebuck504
quote:pastalaya?
Gonna make a vegetarian version next time
I have never tried quinoa in a sweet dish. I usually cook in vegetable broth with fresh herbs and have it with whatever I've made for dinner.
I may try to make a sweet version - has anyone tried making a breakfast bowl with it?
Posted on 2/25/16 at 9:25 am to emboslice
I have seen a few places offer it, but I've never made it on my own. After a quick Google, I'd rather the "southwest" breakfast bowl. Quinoa, avocado, salsa/Mexican hot sauce, corn, black beans, etc.
Posted on 2/25/16 at 9:35 am to LouisianaLady
quote:
I'd rather the "southwest" breakfast bowl.
sounds much better I guess I was picturing it in place of oats. So quinoa, berries, banana, maybe some nut butter, etc.
Posted on 2/25/16 at 9:54 am to emboslice
Yeah, I can kinda picture the same thing. I'm a big fan of barley for those types of dishes as well. I like how big and fluffy it gets.
Posted on 2/25/16 at 10:21 am to unclebuck504
Greek salad is great with quinoa. Not too much though. It's a good protein boost.
Posted on 2/25/16 at 11:14 am to LouisianaLady
There's a vegan/whole foods market in the Little Five Points area of Atlanta. When i was working at a law firm near there, i would eat lunch there often.
They have a hot food/deli style counter that made some really solid food. They made a quinoa "oatmeal" that was phenomenal. It had brown sugar and different berries in it.
I prefer a savory quinoa though. I might actually make a "quinoalaya" tonight.
They have a hot food/deli style counter that made some really solid food. They made a quinoa "oatmeal" that was phenomenal. It had brown sugar and different berries in it.
I prefer a savory quinoa though. I might actually make a "quinoalaya" tonight.
Posted on 2/25/16 at 12:14 pm to unclebuck504
Savory only. Quinialaya, sub it for rice in gumbo, stew, etc.
Posted on 2/25/16 at 1:01 pm to Powerman
quote:This. It's gross, even doctored up.
Don't understand why anyone would want to eat this unless it was an indigenous staple of whatever shitty 3rd world country they grew up in.
Posted on 2/25/16 at 1:10 pm to AlxTgr
I love it. I think it tastes nutty and I fish for a lot of it on each bite when it is in my salads.
Posted on 2/25/16 at 1:28 pm to LouisianaLady
Quinoa w/Thai Peanut Sauce
We get this at Sam's Club occasionally; the sauce goes well with the quinoa as does the texture difference in the peanuts on top. Is good cold or hot.
We get this at Sam's Club occasionally; the sauce goes well with the quinoa as does the texture difference in the peanuts on top. Is good cold or hot.
Posted on 2/25/16 at 1:45 pm to unclebuck504
I really like quinoa, especially with grilled fish, but I have never had it in a sweet dish.
I'd like to defend pastalaya. There are a lot of bad versions floating around just like there are bad jambalayas, gumbos, etc.
But I have had great authentic versions prepared by family and friends from down in St James and St John parishes and they've always been consistently outstanding.
I'd like to defend pastalaya. There are a lot of bad versions floating around just like there are bad jambalayas, gumbos, etc.
But I have had great authentic versions prepared by family and friends from down in St James and St John parishes and they've always been consistently outstanding.
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