Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Quinoa...gross!


MelliDuff

Recommended Posts

MelliDuff Rookie

I am searching for something besides rice to supplement my diet (for breakfast or casseroles - i am not found of the boxed cereals)....I do love cream of rice. I can not do corn it makes me sick, I bought some Quinoa thinking it could be good. All I have to say is it is totally repulsive......

I bought a whole bag and box of the Quinoa flakes. I thought to myself this stuff taste so horrible I must be eating it wrong.

Any suggestion on cooking it? I have flakes and the beads.....

It taste like sour dirt to me. HeLP :blink:

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

Well, I haven't tried quinoa, but given what I've read, and knowing it is a comparatively starchy grain gives me a starting point (I hope). I recall it cooks somewhat fast compared to rice - like 15-20 mins if memory serves. It is usually suggested as a sub for rice, so that's what I'd think to try first.

For a hot cereal I prefer Kasha (roasted buckwheat). It cooks in about 15 mins, and tastes really good with raisins and cinnamon IMO. Other grains you might want to try are amaranth, millet, t'eff, and sorghum. Usually there are cooking suggestions on the label. Amaranth has a pleasingly hearty/nutty flavor IMO, and is loaded with fiber and protein. In fact, all these grains are typically higher in such nutrients than rice, even brown rice (buckwheat isn't technically a grain, but it works like one).

Lastly, if you haven't yet tried sweet brown rice, I'd recommend it. I couldn't stand the taste of the typical brown rice in the supermarket, but the short grain brown and sweet brown (also a short grain) is simply creamy and delicious.

Link to comment
Share on other sites
Nina12488 Rookie

this isn't really breakfast, but what my mom does with quinoa is put like veggies, feta cheese, you could do meat too i guess... and then she puts a poppyseed dressing and mixes it all up.. and its really not that bad at all.. i just dont like the blandness quinoa has to offer so i think the key is the dressing or the sauce you put on it

Link to comment
Share on other sites
tom Contributor
It taste like sour dirt to me. HeLP :blink:

Yuck .. . . ..sounds like it needed to be rinsed.

I've had quinoa a good number of times & never thought that - liked it every time.

I've seen my 2 young nephews enjoy it, prepared plainly even, and I'm quite sure they're anti-sourdirt! ;)

P.S. I love the flakes as a coating for fish. 1st I dredge in quinoa flour, then egg, then the flakes. Mahhhhvelous!!

Link to comment
Share on other sites
RiceGuy Collaborator

I should have also mentioned red lentils. I never thought I'd be able to enjoy lentils, at least not the way they had been prepared when I was little, but since gluten-free I have been enjoying the red ones quite a lot. They cook into a puree in about 25 mins or so, and are simply wonderful in stews and such. I especially like it cooked with Kasha, to which I add veggies once that's done.

Link to comment
Share on other sites
lizard00 Enthusiast

I"m a quinoa fan. Two things, and both have already been said, but just for emphasis. You MUST MUST MUST wash the quinoa before you use it. Otherwise you do get a really bitter taste. The second is to put it with something. Quinoa is high in protein, too (BTW).

My favorite way to eat it is with black beans(rinsed), and chopped tomatoes. You put about a tsp of olive oil, 1/2 tsp of cumin and ground coriander, 1 tbsp or so of fresh chopped cilantro and a few squirts of lime juice. Once the quinoa cooks, mix all the things together and voila! You can either eat as is, which in itself is a complete meal, or do as a side dish. That is by far the best way that I have had it.

Link to comment
Share on other sites
missy'smom Collaborator

You can add quinoa to rice when you cook it. I add 1 Tb. per cup. Rinse it well. I've had the mexican style salad that lizard00 mentions and it is very good. I also second Riceguy's recommendation of brown rice.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



MelliDuff Rookie

Wow thanks for all the suggestions everyone, the creamy brown rice sounds awesome :D ....I am going to find a place I can get Kasha (roasted buckwheat) and amaranth while I am at it. These sound great, I am trying to get more protein and fiber besides beans/ meat.

"Yuck .. . . ..sounds like it needed to be rinsed."

I thought that too but these were the flakes, that tasted like sour dirt. It was terrible.

"P.S. I love the flakes as a coating for fish. 1st I dredge in quinoa flour, then egg, then the flakes. Mahhhhvelous!!"

Now that I could try. Umm yummy maybe...

Nina the feta cheese thing sounds interesting...

I have always loved to cook and bake and I am trying to wade into it now gluten free. These suggestions sound great to start off with.

I am defiantly RINSING the heck out of the beaded ones before trying to cook anything with them. :huh:

Link to comment
Share on other sites
Juliebove Rising Star

I love quinoa but I prepare it like pilaf. I get the kind that doesn't need to be rinsed. I cook it in chicken broth and add plenty of onion, carrot, celery, maybe some peppers and peas. Whatever I have in the house.

Link to comment
Share on other sites
tarnalberry Community Regular

did you just cook it with water and leave it plain? it can be fairly bitter, particularly if you're a super taster. at the least, I combine it with a pinch of salt, cinnamon, and plenty of honey or agave (~2-4 tbsp for each 1/3 cup of quinoa flakes)

Link to comment
Share on other sites
MelliDuff Rookie
did you just cook it with water and leave it plain? it can be fairly bitter, particularly if you're a super taster. at the least, I combine it with a pinch of salt, cinnamon, and plenty of honey or agave (~2-4 tbsp for each 1/3 cup of quinoa flakes)

Yes I did cook the flakes plain in water a tiny bit of salt....I wanted to see what it "tasted" like without anything added.

Link to comment
Share on other sites
RiceGuy Collaborator
...the creamy brown rice sounds awesome :D ...I am trying to get more protein and fiber besides beans/ meat.

The kind of rice I get is Lundberg:

Open Original Shared Link

I like adding shredded coconut to cereals (and nearly everything else), which tastes great IMO. It also happens to be a good source of fiber and healthy fats. I give it 10 minutes or more to soak up liquid, otherwise it might be a little dry.

Link to comment
Share on other sites
JNBunnie1 Community Regular

I find Kasha in the international aisle of my grocery store. I also make quinoa beads, but I put the water and quinoa in the pot and then add applesauce. I'd say about 1/2 cup of applesauce to 1 cup of quinoa, and I add it at the start of cooking. I like it that way, I also find it not that appetizing plain.

Link to comment
Share on other sites
SpikeMoore Apprentice

lizard00

That's how I eat quinoa too! I use home canned tomatoes and also toss in a little corn with the beans. I think it is a great combination for nutrition as my nutrition book says 1 cup of cooked quinoa has equal calcium to a quart of milk! With the tomatoes and beans I think it is quite healthy.

Otherwise I use it like rice--as a side dish and it often gets mixed in with some of the sauce of the main course. Am thinking of chicken quinoa soup next.

Link to comment
Share on other sites
Green12 Enthusiast
I love quinoa but I prepare it like pilaf. I get the kind that doesn't need to be rinsed. I cook it in chicken broth and add plenty of onion, carrot, celery, maybe some peppers and peas. Whatever I have in the house.

This sounds good, I am going to try making it like this.

Link to comment
Share on other sites
Cheri A Contributor

I'm a quinoa fan too. Usually I make it like Juliebove does with chicken broth and veggies. I have also mixed it with beans, rice, and cheese. I've never made the flakes before though.

The creamy brown rice breakfast sounds really good! Thanks for the ideas!!

Link to comment
Share on other sites
HiDee Rookie

I found quinoa to have a weird taste at first too. Here's how I've gotten around it, I rinse it very well then put it in the pan and cook it for a while (about 5-7 min) without any liquid (dry roast it) stirring constantly, if it's roasted long enough this takes away the funny aftertaste. I've also heard someone say they let it soak overnight to improve the flavor, I haven't tried this yet but it sounds promising. Then I add broth or water and bouillon, seasonings and vegetables etc. Or I've done it with a can of Progresso creamy mushroom soup which is good too. I tried it for breakfast once and didn't like it with sweet things added, I prefer it with the broth or soup. I haven't tried the flakes but the applesauce sounds like a good idea.

Link to comment
Share on other sites
cruelshoes Enthusiast

In addition to the saponin coating that needs to be rinsed off, quinoa, as a whole grain, can go rancid. Make sure the box you have hasn't been sitting around a while.

I like the taste of the quinoa grain and the flakes, but cannot eat the flour for any reason. It does taste like dirt. I am a quinoa flour super taster. I think I need a cape and a shirt with a big Q on it. :lol:

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Linedancegal's topic in Related Issues & Disorders
      6

      25 year biopsy confirmed/ate pizza with no ill effects?

    2. - trents replied to djmu's topic in Related Issues & Disorders
      7

      Peripheral Neuropathy

    3. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      7

      Peripheral Neuropathy

    4. - cristiana replied to djmu's topic in Related Issues & Disorders
      7

      Peripheral Neuropathy

    5. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      7

      Peripheral Neuropathy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,470
    • Most Online (within 30 mins)
      7,748

    Mimi of 4
    Newest Member
    Mimi of 4
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The number of genes associated with celiac disease is more than two, but there are two main genes that are commonly tested for celiac disease susceptibility. These genes are HLA-DQ2 and HLA-DQ8. HLA-DQ2: The majority of individuals with celiac disease (about 90-95%) carry the HLA-DQ2 gene. HLA-DQ8: Around 5-10% of individuals with celiac disease have the HLA-DQ8 gene. Other Genes: While HLA-DQ2 and HLA-DQ8 are the primary genes associated with celiac disease, having these genes doesn't guarantee that someone will develop celiac disease. Additionally, a small percentage of individuals with celiac disease don't have either of these genes. This suggests that other genetic factors may also play a role, though they are less common. This article has more information about the genes associated with celiac disease:    
    • Scott Adams
      The whole point of the gluten-free diet is to send the disease into remission. For some this process means strong reactions when exposed to even trace amounts of gluten, while for others it seems they have little to no reactions when exposed to larger amounts of gluten. In either case, research has shown that repeated gluten exposure will trigger the autoimmune reaction that leads to inflammation and various damage, as well as to possible additional autoimmune diseases. 
    • JustGemi
      I just got two test results from bloodwork I recently did. According to my numbers, it's looking like Celiac disease but I cannot see my doctor until next month. Can this be true? My numbers are so elevated this is ALARMING! Tissue Transglutamine 120.9 Gliadin Antibody  IGA/IGC 62.1 Please shed some light on my numbers....  
    • trents
      Christiana makes a good point. Long term undiagnosed and untreated (by a gluten-free diet) celiac disease inevitibly results in vitamin and mineral deficiencies because of the damage done to the villous lining of the small bowel - the part of the intestines where essentially all nutrition is absorbed. Keep eating plenty of gluten until all testing for celiac disease is complete so as to render valid test results. Beginning a gluten-free diet ahead of time allows healing to take place and compromises testing. But if it turns out you are diagnosed as having celiac disease, you will want to begin high potency vitamin and mineral supplementation along with serious gluten free eating.
    • Tlbaked13
      Thank you guys for your input I am loving this forum more and more and it hasn't been a hour!
×
×
  • Create New...