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Old 04-30-2010, 07:21 AM   #271
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You may not be doing anything wrong sphinxy, it has a flavor all it's own it doesn't taste like couscous or rice. I really like it and I don't think it tastes like grass, you may just not be a person who cares for it..........there have been recipes that everyone raves about, I try it and think yuck, we all have different tastes...................Ann
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Old 04-30-2010, 08:31 AM   #272
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Sphinxy, I don't get that taste at all - maybe try a different brand?
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Old 04-30-2010, 09:11 AM   #273
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Old 04-30-2010, 09:18 AM   #274
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Old 04-30-2010, 10:49 AM   #275
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Ok, I bought quinoa flour at the store yesterday....now to figure out what to make with it! I was so surprised to see it that I just grabbed it and bought it!

I still haven't used the quinoa I bought....but now it's sitting out on the counter to be used soon! I just haven't had time to spend in the kitchen lately so I've only been cooking the basics...
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Old 04-30-2010, 10:52 AM   #276
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Linda, I've made gravy with the quinoa flour (turkey gravy at Easter) and I also made a roux with it for my beef bourgignone (or however you spell that!) and both times it thickened beautifully and the taste was great!
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Old 04-30-2010, 06:54 PM   #277
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grass??

Not so sure I would know what that tasted like!!

I know if you don't rinse properly, it has a bitter soapy flavor (blech). Maybe try it again, and when you rinse it, try toasting in a non stick pan, medium heat, for about 15 minutes, grains will dry out well.

Then when you cook, add a good knob of butter. I also use water flavored with chicken or beef bullion powder. I will also admit to sprinkling parm cheese after it is all done, but I do add that to most things.

Gonna make some this weekend and use like bulgar for a nice fresh taboulleh salad.
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Old 04-30-2010, 09:24 PM   #278
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Thanks for the ideas everyone, I won't give up!
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Old 05-01-2010, 09:02 PM   #279
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I know I'm gonna be thrown out of LCF but.....

I bought the big bag at CostCo and no matter how I cook it.

I DON'T LIKE IT AT ALL. I DO HAVE A NEIGHBOR AND SHE LOVES
IT SO HAPPY BIRTHDAY....
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Old 05-01-2010, 09:04 PM   #280
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Oh Barbo...I am still trying.

Tastes like grass huh?

hehehehe
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Old 05-02-2010, 06:19 AM   #281
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I still have not tried the quinoa! lol! I am dying to come up with a stuffed grape leaves recipe and when I do I will post it, but in my travels, I came upon a bunch of recipes for quinoa over on the whole foods website!

This one is a moderate carb (uses oats and chickpeas too), but I will be trying it at some point (maybe Thanksgiving?). It is a vegan dish that got a lot of good reviews - I'd probably add egg though. Anyhow, there is no way to link to all the quinoa recipes, but if you search the recipe section of Whole Foods they will come up!

Another interesting one used quinoa flakes in a crumble top for a blueberry crisp, along with high carb stuff, but if you subbed in almond flour ... could be good!

Quinoa Loaf | WholeFoodsMarket.com
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Old 05-03-2010, 06:35 PM   #282
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Quote:
Originally Posted by sphinxy View Post
Oh Barbo...I am still trying.

Tastes like grass huh?

hehehehe


never met a carb I did not like ('cept hot cereal) and rice is probably one of my faves, so for me, this is a pretty decent sub.
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Old 05-03-2010, 10:01 PM   #283
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Quote:
Originally Posted by Charski View Post
Linda, I've made gravy with the quinoa flour (turkey gravy at Easter) and I also made a roux with it for my beef bourgignone (or however you spell that!) and both times it thickened beautifully and the taste was great!
thanks!
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Old 05-16-2010, 10:13 AM   #284
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I made the Sour Cream Fudgy Brownies recipe that is on the Bob Red Mill's bag of Quinoa Flour this weekend and they are excellent. Texture is somewhere between a brownie and cake. However, I didn't beat the egg whites long enough so that might make a difference, not sure, but they are great regardless and passed the test of the non-low carbers.

I also bought the Quinoa Flakes so I'm going to search for some recipes to try out with them next weekend. I saw one for No Bake Cookies that looks good but haven't decided yet, might just start with making a bowl of hot 'cereal' with them. If anyone has some recipes for use with the flakes, please share!
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Old 05-16-2010, 10:58 AM   #285
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I looked at that brownie recipe - must try it - thanks for the review. I still haven't used my quinoa flakes yet - can't wait to hear any results anyone has had using them!
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Old 05-16-2010, 12:04 PM   #286
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I made this the other night and DH thought it was one of the best dishes he's ever eaten. I think I got the original recipe off of Foodnetwork but it's tweaked a bit below. I also had some left over tomato sauce I had frozen and just used that instead of the recipe listed below. I also used regular green cabbage (had a huge head of it) and just boiled and removed the leaves as they softened - I did cut out the hard end part on each leaf.

Stuffed Cabbage with Tomato Sauce

Instructions

Cabbage Rolls:
8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked quinoa
2 teaspoons kosher salt
2 tablespoons unsalted butter (I used rice bran oil)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper

Tomato Sauce:
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper

Directions
Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the beef, quinoa, and 2 teaspoons salt.

Heat the butter or oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

Preheat the oven to 375 degrees F.

Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
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Old 05-16-2010, 12:38 PM   #287
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O.k. I am going to make this this weel Thanks for the recipe. I love cabbage rolls. Julie
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Old 05-17-2010, 05:34 PM   #288
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don't forget stuffed peppers

Summertime and farmer's markets yield great buys on peppers. Can't wait to use quinoa as a rice sub next time I make these.

I did make the quinoa tabouleh, it was very satisfying, such a nice summer salad.
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Old 05-21-2010, 08:12 PM   #289
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bumping...love this stuff....wish I could get my husband to eat it in place of oatmeal.
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Old 09-14-2010, 02:30 PM   #290
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I'm resurrecting this thread - with the weather starting to turn fallish, I've taken to making quinoa again. DH's fave is to take a cup of quinoa, add a couple tablespoons of my homemade BBQ sauce to it (any LC BBQ sauce will do), mix well and heat and eat. It's REALLY good with ribs or chicken!
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Old 09-14-2010, 02:36 PM   #291
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Thanks for the ressurection, Char. Do you ever eat it as breakfast cereal? If so, how do you fix it? JUlie
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Old 09-14-2010, 03:14 PM   #292
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I do. When I make a batch of quinoa, I use 4 cups of water, 2 cups of quinoa, a pat of butter and a pinch of salt. That way I can do whatever I want with it. I store it in the fridge in an airtight container, it lasts at least a week that way.

When I want hot cereal, I take about 1/2 to 3/4 cup of it, put it in a cereal bowl, add a sprinkle of cinnamon, a splash of SF maple syrup then either almond milk and/or heavy cream, and maybe a few chopped nuts if I feel like it. Nuke til hot, stir and eat! It's really good and sticks with me for hours.
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Old 09-14-2010, 03:52 PM   #293
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subbing to come back and read all this later
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Old 09-14-2010, 04:26 PM   #294
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I don't have a Costco or a Whole Foods anywhere near me. Where else can I find the quinoa?
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Old 09-14-2010, 05:30 PM   #295
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Butter Nut Quinoa

This is inspired by a Rachael Ray cous cous recipe. By letting the butter brown while toasting the nuts makes this wonderful.

2 Tbsp Butter
3 Tbsp pinenuts
¼ c slivered or sliced almonds
½ c quinoa
1 c chicken stock
Melt butter in saucepan over medium heat, add the nuts and lightly toast for a couple of minutes. Add chicken stock and quinoa and bring to a boil. Turn heat down to low and cover, let simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve
Can add chopped scallions and/or fresh parsley before serving.
I have also made this with just almonds.
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Old 09-14-2010, 05:33 PM   #296
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how pricey is this stuff?
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Old 09-14-2010, 05:59 PM   #297
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At Costco, I can get a 4 pound bag of organic quinoa for about 9 bucks.

Stynger, do you have Trader Joe's? They have it. Any health food store should have it. Larger supermarkets sometimes have it too, in the section with things like steel cut oats or whole grain products.
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Old 09-14-2010, 05:59 PM   #298
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Quote:
Originally Posted by mrs_munro View Post
This is inspired by a Rachael Ray cous cous recipe. By letting the butter brown while toasting the nuts makes this wonderful.

2 Tbsp Butter
3 Tbsp pinenuts
¼ c slivered or sliced almonds
½ c quinoa
1 c chicken stock
Melt butter in saucepan over medium heat, add the nuts and lightly toast for a couple of minutes. Add chicken stock and quinoa and bring to a boil. Turn heat down to low and cover, let simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve
Can add chopped scallions and/or fresh parsley before serving.
I have also made this with just almonds.
YUMMMMMMMMMM!!
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Old 09-14-2010, 06:02 PM   #299
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At a warehouse store like Sam's Club or Costco, it's not too bad. -I believe it's 9.99 for 4 pounds at Costco. However, at my regular supermarket, it's 4.59 for 12 ounces.
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Old 09-15-2010, 04:19 AM   #300
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No Trader Joe's either but I did get a free pass mailer from the local BJ's...My Sam's membership has run out and with ridiculous bills for car repairs the past two weeks I'm not parting with the extra dollars to rejoin right now. I might call BJs and see if they have it. Might make it worth that free pass after all!
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