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astrologer50

What Do You All Think Of Quinoa?

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What do memebers think? does it take nice? do you bake, cook, eat raw?

is it bland, tasty or worth bothering with. I know it's bet expensive in UK and am checking Ebay, but you have to pay p&p

Is it a *must have* item or just occasionally?

thanks

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What do memebers think? does it take nice? do you bake, cook, eat raw?

is it bland, tasty or worth bothering with. I know it's bet expensive in UK and am checking Ebay, but you have to pay p&p

Is it a *must have* item or just occasionally?

thanks

I like it, although I cook it in chicken broth. It adds a lot of flavor.

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We like it as an alternative to our everyday stuff. It definitely benefits from being cooked in something besides plain water.

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Love it! Eat it about 4X's a week. High protein, low cal grain. Great if you are dieting or work out at an intense level as I do. I add berries and protien powder as my breakfast. Can eat it in your salad as well and fills you up.

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I am intolerant of it.

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Last month I bought quinoa flour, it has a strong, sharp smell which reminded me of liquorice. I tried to bake pancakes with it, but I started to cough while handling the flour. Somehow it irritated my throat. Maybe I'll try it in some other form (crackers or bread), but I won't buy the flour again.

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Not my favorite thing, but it is loaded with protein :) and fiber, so I eat it once and awhile.

It's not very flavorful, in my opinion, so I cook it in broth and herbs with veggies like chopped spinach.

I make the the Ancient Harvest quinoa flakes for breakfast and add some pure maple syrup and sliced banana. That's pretty tasty!

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I love quinoa. You can mix it with brown rice and make it in the rice cooker. Use like rice or pasta. It can be sweetened too for breakfast-style food. I don't cook it in anything but water, but soaking it may help with taste.

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We like it as an alternative to our everyday stuff. It definitely benefits from being cooked in something besides plain water.

what do you suggest? something like putting a knorr stock cube in there. I was told by celiac friend that OXO was a no no, but you can have Knorr stock cubes....

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I love quinoa. You can mix it with brown rice and make it in the rice cooker. Use like rice or pasta. It can be sweetened too for breakfast-style food. I don't cook it in anything but water, but soaking it may help with taste.

would you cook it first, then let it cool before adding to breakfast cereal? why would you soak it? what about flakes, would you still have to soak or could you eat it raw, as is???

thanks so much

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If I buy quinoa pasta, what kind of sauce would you make and most cans, jars(read made) can be out of bounds??

I am very sensitive to white chia seeds, I know they are a superfood, but immediately upset my tummy, make me bloated and gives flatulence.....

What do you use brown rice with?

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We like it as an alternative to our everyday stuff. It definitely benefits from being cooked in something besides plain water.

I agree. Before I went totally grain-free, I was eating quinoa cooked in chicken broth. I like the flavor of it cooked with some canned tomatoes or tomato juice mixed in with the broth too.

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If I buy quinoa pasta, what kind of sauce would you make and most cans, jars(read made) can be out of bounds??

You can use it in with any kind of sauce. There are quite a few jarred spaghetti sauces that are gluten-free. I bought some Prego, I think, that says gluten-free on the label.

I also like flaked quinoa in place of oatmeal for breakfast. And I'll cook the whole quinoa in my rice cooker occasionally and use it in place of regular rice but I agree with what everyone else said about adding some broth or spices to it.

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You can use it in with any kind of sauce. There are quite a few jarred spaghetti sauces that are gluten-free. I bought some Prego, I think, that says gluten-free on the label.

I also like flaked quinoa in place of oatmeal for breakfast. And I'll cook the whole quinoa in my rice cooker occasionally and use it in place of regular rice but I agree with what everyone else said about adding some broth or spices to it.

thanks for your help, any more tips anyone? I like museli so will probably try the flaed quinoa if I can get locally... :)

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thanks for your help, any more tips anyone? I like museli so will probably try the flaed quinoa if I can get locally... :)

We use lemon juice in it and some vegies like capsicum, red onion, tomato etc. It tastes really good. It is a little pricey, especially down here in Australia but you don't need much! It is so filling. We've gotten like 8 main servings out of a tiny little box before.

Recently I've seen packet mix flavoured ones, like I see for mac and cheese. The flavours I've seen are tomato and basil, lemon and thyme and another one that has slipped my mind at the moment. Doing it like that could be nice.

My mum also makes a quinoa salad, though she hasn't told me what she puts in it.

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My mum also makes a quinoa salad, though she hasn't told me what she puts in it.

Oh yeah...must call mum and ask her recipe and post it here! :D

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We just made it last night for the first time. It was awesome. A quinoa stir fry... we cut up a sweet potato and cooked that, then cooked some chicken and mixed it with the quinoa, green pepper, peas, cumin and garlic. It was suprisingly good!

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Last month I bought quinoa flour, it has a strong, sharp smell which reminded me of liquorice. I tried to bake pancakes with it, but I started to cough while handling the flour. Somehow it irritated my throat. Maybe I'll try it in some other form (crackers or bread), but I won't buy the flour again.

I also tried quinoa flour, and couldn't tolerate the bitter taste. Apparently, quinoa has saponins, which are responsible for the bitterness. A number of forum members has stated that rinsing the grain before cooking is essential to reduce the bitterness. Perhaps making flour from it prohibits such rinsing.

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I like it and infuse lots of flavour into it such as bay leaves, kaffir lime leaves, mushroom stock, chile pepper stock, veal demi glace, saffron and add crunchy elements to it such as crispy kale leaves or toasted pine nuts (or other nuts). Mushroom duxelles is lovely with it.

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I also tried quinoa flour, and couldn't tolerate the bitter taste. Apparently, quinoa has saponins, which are responsible for the bitterness. A number of forum members has stated that rinsing the grain before cooking is essential to reduce the bitterness. Perhaps making flour from it prohibits such rinsing.

Many suppliers of quinoa deliver it already rinsed. Bob's Red Mill is one of them. We buy theirs. I don't know why you could not rinse the quinoa and let it dry before milling it into flour. The flour will have a distinct flavor in any case.

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Many suppliers of quinoa deliver it already rinsed. Bob's Red Mill is one of them. We buy theirs. I don't know why you could not rinse the quinoa and let it dry before milling it into flour. The flour will have a distinct flavor in any case.

Then perhaps their quinoa flour is made from rinsed grain. The one I tried wasn't BRM. I'd try milling it if it's soft enough to grind in a coffee grinder, as I don't have a grain mill. Any opinion on whether that'd work? I've been able to grind buckwheat this way, but not harder grains like sorghum.

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what do you suggest? something like putting a knorr stock cube in there. I was told by celiac friend that OXO was a no no, but you can have Knorr stock cubes....

Be careful with the Knorr. If you're talking about the new Knorr "homestyle stock" in those little tubs then the chicken is fine but the beef one contains wheat!!!!!!!!!

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Be careful with the Knorr. If you're talking about the new Knorr "homestyle stock" in those little tubs then the chicken is fine but the beef one contains wheat!!!!!!!!!

Knorr is a Unilever brand. Any gluten source will be clearly listed in the ingredients. All you have to do is read the label.

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