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WFDT? Going to try cooking quinoa? Tips?

Posted on 10/20/13 at 3:35 pm
Posted by pooponsaban
Baton Rouge
Member since Feb 2008
13494 posts
Posted on 10/20/13 at 3:35 pm
I don't know if there are rules a about starting these threads.

Roasting a 4 lb. chicken on top of Brussels's Sprouts.

I bought some quinoa in a hippie flashback. I want to make a gravy and serve it like rice but I have real rice. How do I cook this dirt? Should I go back out and buy some granola and tofu?
Posted by Darla Hood
Near that place by that other place
Member since Aug 2012
13971 posts
Posted on 10/20/13 at 3:39 pm to
I cook it in my rice cooker. Check the package to see if it's pre-rinsed. If not, rinse it or you will have a little bit of grittiness.

If I have chicken stock on hand, I cook the quinoa in the stock, but water is fine, too.

Don't be afraid, try it. It's good.

ETA: Sixteen bean soup with smoked sausage on the stove at Chez Hood.
This post was edited on 10/20/13 at 3:41 pm
Posted by thegreatboudini
Member since Oct 2008
6457 posts
Posted on 10/20/13 at 3:41 pm to
Popeyes chicken tenders
Posted by LSUzealot
Napoleon and Magazine
Member since Sep 2003
57656 posts
Posted on 10/20/13 at 3:42 pm to
Cook it like you would rice. Good choice, delicious healthy alternative.

Rinse it first in a strainer.
Posted by pooponsaban
Baton Rouge
Member since Feb 2008
13494 posts
Posted on 10/20/13 at 3:48 pm to
I have a beef stock. I'll use it. I'll have a fresh chicken stock after cooking that chicken. Thanks folks!
Posted by emboslice
Member since Dec 2012
4519 posts
Posted on 10/20/13 at 3:53 pm to
Love quiona! Rinse WELL before cooking. Cook it the same as rice... add rosemary or any herb if you want.

Family gathering where they are cooking chicken and sausage gumbo... they said they would be baking some sweet potatoes for me

If they forget, I'll just have some lasagna when I get back home.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47401 posts
Posted on 10/20/13 at 3:54 pm to
I cook the quinoa in the oven. I bring it to a boil on the stove and then stick it in the oven, covered, at 350 for 15 minutes. I can leave it in there to stay warm and turn off the oven and it works just fine. Perfect every time.

I've served it instead of rice with gravy. I thought it was great that way. I like the little bit of crunch. I've used it with coq au vin and beef bourguignon also and it was just fine.
Posted by pooponsaban
Baton Rouge
Member since Feb 2008
13494 posts
Posted on 10/20/13 at 3:55 pm to
Some great advice.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47401 posts
Posted on 10/20/13 at 4:01 pm to
I haven't been able to put it in gumbo, yet, though.

I used brown rice a few times and it was okay. I'd do it again.

You can use whatever stock or flavors you want with the quinoa. I've used herbs, onions and garlic and the like, whatever you'd do with rice or a pasta like orzo. I make a saffron, onion, parmesan, wine rice or orzo and I did the same thing with the quinoa. Very good.
Posted by Rohan2Reed
Member since Nov 2003
75674 posts
Posted on 10/20/13 at 4:02 pm to
quote:

If I have chicken stock on hand, I cook the quinoa in the stock, but water is fine, too.


This. I always use chicken stock. Also I like to add a whole clove of garlic and a bay leaf that I remove and discard when done. Helps add some much needed flavor.

Taking my gf and her mom to Domenica for happy hour/dinner before they go see Book of Mormon.
Posted by pooponsaban
Baton Rouge
Member since Feb 2008
13494 posts
Posted on 10/20/13 at 4:07 pm to
You aren't going to see it?

I'd have loved to see the original run and I'd certainly go see the traveling show if convenient.
Posted by Zach
Gizmonic Institute
Member since May 2005
112517 posts
Posted on 10/20/13 at 4:27 pm to
Chicken breasts sliced really thin. Breaded and pan fried in a black iron skillet. Perfect for sammiches or side dish.

Also made fresh potato salad and green peas with butter and corn bread.

Got leftover roast with rice and gravy.

The fridge is full and I'm going golfing this week before winter comes.
Posted by Caplewood
Atlanta
Member since Jun 2010
39156 posts
Posted on 10/20/13 at 4:28 pm to
I cook quinoa like pasta
Posted by TheEnglishman
On the road to Wellville
Member since Mar 2010
3111 posts
Posted on 10/20/13 at 4:29 pm to
Grilled garlic, lime, and cilantro chicken
baked zucchini marinaded in italian dressing and dusted with corn meal

Lemonade
Posted by Politiceaux
Member since Feb 2009
17654 posts
Posted on 10/20/13 at 4:33 pm to
Strips, gouda mashed potatoes, roasted asparagus and Smith & Hook cab.
Posted by OTIS2
NoLA
Member since Jul 2008
50145 posts
Posted on 10/20/13 at 5:13 pm to
Pesto.
Posted by CT
Kate Upton's back
Member since Sep 2004
21054 posts
Posted on 10/20/13 at 6:22 pm to
Probably just a turkey sandwich. Not in the mood to cook or grab takeout.

Side note, I saw this app in a magazine and would like some opinions before I try it. I do like fig and goat cheese together a lot.

Top a Fig Newton with a little goat cheese. Wrap in prosciutto. Broil for a few minutes. Thoughts?
Posted by TigerGrl73
Nola
Member since Jan 2004
21278 posts
Posted on 10/20/13 at 6:37 pm to
quote:

Taking my gf and her mom to Domenica for happy hour/dinner before they go see Book of Mormon.

We went to Domenica for happy hour after Book of Mormon. Only noticed two people not come back after intermission.
Posted by TigerHam85
59-024 Kamehameha Highway
Member since Nov 2009
31493 posts
Posted on 10/20/13 at 6:41 pm to
i just ordered a pizza. i will enjoy 2 slices of this pizza then eat the rest for all of my meals tomorrow.

i love pizza.
Posted by thegreatboudini
Member since Oct 2008
6457 posts
Posted on 10/20/13 at 6:53 pm to
I just had a queso burger from fat pats, excellent.
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