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chrissy

Quinoa---how Do I Cook It?

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i bought some whole quinoa today, but i don't know how to cook it---and what is the best way to eat it once it is cooked?


Christine

15 year old twins with celiac, diagnosed dec. 2005

11 year old daughter with celiac diagnosed dec 2005

17 year old son with celiac gene

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A few hints about quinoa for cooking.

Quinoa needs to be thoroughly washed, or else it has a bitter taste.

Quinoa has a similar texture to couscous, but is much tastier and has an earthy, sesame, nutty taste.

Can be used instead of rice, couscous or taboulleh.

Toast the quinoa in a dry frying pan for five minutes before cooking to give it a roasted flavour.

When cooking quinoa, always use two parts liquid to one part quinoa. Simmer until water has been absorbed.

Quinoa cranberry pumpkin seed breakfast

Serves 4

½ cup toasted quinoa

1 cup water

¼ cup raisins

¼ cup dried cranberries

¼ cup pumpkin seeds (or almond slivers or coconut)

1tsp cinnamon

Apple juice to taste

In a medium sized saucepan combine the quinoa, water, dried fruit and pumpkin seeds and bring to the boil.

Turn the element temperature down to low and simmer for 15-20 minutes until all the water is absorbed.

Remove saucepan from the element and add the cinnamon.

Spoon into serving bowls and add apple juice to taste.

Great served warm for breakfast or as a light snack.

I enjoy quinoa, and have used it instead of rice or couscous, it works.

Catherine

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the last time I made it I mixed it with Lundberg's wild rice blend and threw in some sauteed veggies (diced Carrots, onions , and teenie-weenie broccoli florets). I made the rice and quinoa in about 2 1/2 c. chicken broth ( I made the broth from HerbOx cubes) I think I used 1 C. rice and 1/2 c. quinoa if I remember correctly. Once the rice/quinoa have cooked just stir in the sauteed veggies and serve. (Sorry this isn't a better recipe, I fly by the seat of my pants in the kitchen! ) :rolleyes:


Richard

"Not all who wander are lost" - J.R.R. Tolkien

Diagnosed 3/8/05

Sister also Celiac

Risus remedium optimum est

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We love quinoa. As the first person posted, make sure to thoroughly rinse it. I always cook it in chicken stock and have served it with sauteed veggies. One time I threw all the leftovers of rice, quinoa, black eyed peas and melted some cheese on top for a lunch and it was delicious!


Mom of:

Carleigh~ 10 years old, allergic to wheat, milk, peanuts, strawberries, and many EAs. She is currently soy-light and egg-light ~ celiac testing inconclusive by allergist.

Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

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mmmm thanks for posting this recipe Kaycee it looks really good

A few hints about quinoa for cooking.

Quinoa needs to be thoroughly washed, or else it has a bitter taste.

Quinoa has a similar texture to couscous, but is much tastier and has an earthy, sesame, nutty taste.

Can be used instead of rice, couscous or taboulleh.

Toast the quinoa in a dry frying pan for five minutes before cooking to give it a roasted flavour.

When cooking quinoa, always use two parts liquid to one part quinoa. Simmer until water has been absorbed.

Quinoa cranberry pumpkin seed breakfast

Serves 4

½ cup toasted quinoa

1 cup water

¼ cup raisins

¼ cup dried cranberries

¼ cup pumpkin seeds (or almond slivers or coconut)

1tsp cinnamon

Apple juice to taste

In a medium sized saucepan combine the quinoa, water, dried fruit and pumpkin seeds and bring to the boil.

Turn the element temperature down to low and simmer for 15-20 minutes until all the water is absorbed.

Remove saucepan from the element and add the cinnamon.

Spoon into serving bowls and add apple juice to taste.

Great served warm for breakfast or as a light snack.

I enjoy quinoa, and have used it instead of rice or couscous, it works.

Catherine


"Let food be thy medicine, and let thy medicine be food." - Hippocrates

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Just a suggestion:

If you have a Wild Oats store near you, in the bulk department they have these *free* little booklets you can take home with you that give instructions, preparation tips, and a few recipes for items sold in the bulk department- including whole grains (like all the different varieties of rice, millet, amaranth, quinoa, etc.) and beans.

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