Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

Help Me With Quinoa

organicmama

Recommended Posts

organicmama Contributor
organicmama
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

I love quinoa in place of rice or in a salad. Love quinoa/corn pasta.

I tried quinoa breakfast cereal (flakes) and almost threw up.there's a bitter undertaste. Ick. Almost ruined the pasta experience for me.

So, stick without as a whole grain used sparingly? Perhaps destroying the whole grain brings out a bitterness?

kenlove Rising Star
kenlove
Posted

I love the grain with a ton of fine diced onions, peppers stripped ear of corn and whatever else is lying around. First cook it in the rice cooker )1 to 1.5) using veggie broth I make and garlic. Sweat all the veggies while thats cooking then mix it together. I dont use salt but will use braggs aminos with it or anothert salt free spice.

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

kareng Grand Master
kareng
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

Me too!

Reba32 Rookie
Reba32
Posted

I like it with some lemon juice, olive oil and fresh mint over a salad with some roasted chick peas and pine nuts :) Try this recipe

1 540-ml can chickpeas, rinsed and drained

3 tbsp olive oil, divided

1 tsp brown sugar (I omitted this, I don't use sugar, even in small amounts, it's quite nice without it)

1/2 tsp ground cumin

1/2 tsp kosher salt, plus more for vinaigrette

1/4 tsp red pepper flakes

1 cup quinoa, cooked according to package directions

zest of 1 lemon

3 tbsp fresh lemon juice (about 1 lemon)

1 tsp honey (which I also omitted)

salt and freshly ground black pepper

3 tbsp chopped fresh mint

1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup

1/4 cup toasted pine nuts

Preheat oven to 400F. Combine chickpeas, 1 tbsp olive oil, (brown sugar), cumin, kosher salt, cinnamon and red pepper flakes in a bowl and toss well. Transfer mixture to a parchment paper-lined baking sheet and roast in oven, shaking pan occasionally, about 20 minutes, until chickpeas are golden brown and crispy.

Meanwhile, cook quinoa according to directions. Fluff with a fork, set aside.

In a small jar with a tight-fitting lid, combine lemon zest and juice, (honey) and remaining 2 tbsp olive oil. Cover with lid and shake until well blended. Season to taste with salt and pepper. Stir in mint and set aside.

To serve, toss arugula and quinoa together with half the vinagrette and divide evenly among four bowls. Spoon roasted chickpeas over top and garnish with pine nuts. Drizzle with remaining vinaigrette, if desired.

Roda Rising Star
Roda
Posted

Make sure you are rinsing it very well. It has a bitter coating on it and if you don't rinse it it will taste off. I have made this several times and love it. Good for the cool weather days. It is a peruvian quinoa stew. It is vegetarian, but it probably would be really good made with chicken stock and bits of chicken too. I'm having this for supper tomorrow night. I may cut up some corn tortillas and fry them and add them to the top with a dollop of sour cream or shredded cheddar cheese on top.

Open Original Shared Link

sa1937 Community Regular
sa1937
Posted

The Ancient Harvest brand of quinoa is already washed and needs no prerinsing. I don't know how the price compares to other quinoa but I have found Ancient Harvest at Wal-Mart.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

How are you making it?

I rinse the quinoa (important step to remove the saponins that taste awful), put 1 part quinoa and 2 parts water in a pan, bring the water to a boil, stir well, cover, turn the heat off, and let it sit for at least 20 minutes (30 is even better). If any of it is sticking to the bottome of the pan... well, you're cooking it wrong! :)

kenlove Rising Star
kenlove
Posted

I found cooking in a rice cooker is very easy-- I forget not everyone has a rice cooker like here in Hawaii but if I had to get one just for quinoa I would. Always comes out perfect and keeps it warm until your ready to eat.

How are you making it?

I rinse the quinoa (important step to remove the saponins that taste awful), put 1 part quinoa and 2 parts water in a pan, bring the water to a boil, stir well, cover, turn the heat off, and let it sit for at least 20 minutes (30 is even better). If any of it is sticking to the bottome of the pan... well, you're cooking it wrong! :)

lemontree1 Rookie
lemontree1
Posted

It is really good with lots of butter and frozen peas cooked in. We've mixed it with marinara, chunks of cheese and browned ground beef, then used it to stuff peppers or just chop the peppers and add to the mixture. I typically just put some in a bowl, top with marinara and cheese then microwave it until the cheese is melty. Tastes a bit like pizza. :-) On that note, I may just try it one of these days with real pizza toppings-- pineapple or caramelized onions or mushrooms or something else.

Roda Rising Star
Roda
Posted

The Ancient Harvest brand of quinoa is already washed and needs no prerinsing. I don't know how the price compares to other quinoa but I have found Ancient Harvest at Wal-Mart.

I rinse it regardless if it is already washed. I don't think they rinse it good enough, at least for my taste buds.

lucia Enthusiast
lucia
Posted

organicmama,

I'm curious - did you enjoy it more after rinsing it thoroughly?

  • 1 month later...
Sharon Newbie
Sharon
Posted

organicmama,

I'm curious - did you enjoy it more after rinsing it thoroughly?

I bought the grain, rinsed it well (or so I thought) but we didn't like it. Now I'm wondering what to do with the rest of the bag. Love quinoa flakes, use it cooked as a breakfast ceral, and in place of oatmeal in any recipe that calls for oatmeal.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,904
    • Most Online (within 30 mins)
      7,748
    AnneSN
    Newest Member
    AnneSN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.