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Old 02-07-2010, 10:56 AM   #151
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those meatballs sound great Char, so does that chicken casserole Susan (I also used to make a similar casserole using Stove Top, that stuff is just evil!).
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Old 02-07-2010, 11:18 AM   #152
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They were really good, Angie, and then I used what I had left of the cooked quinoa to make a meatloaf. It was awesome!
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Old 02-07-2010, 12:19 PM   #153
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Ooo, meatloaf sounds really good - I haven't made one in forever! I've not really made either of these because they just end up dry and dense w/o some kind of binder. I'll have to give the quinoa meatballs/meatloaf a try -sounds super good (so does your sauce for the meatballs!). Thanks Char!
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Old 02-11-2010, 03:59 PM   #154
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I'm making the meatballs again! I used all zucchini again, and used Italian seasoning in place of the other two mentioned, and Worcestershire sauce instead of soy. I got 21 meatballs.

Will have them with marinara and spaghetti squash. Can't wait!
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Old 02-12-2010, 08:29 AM   #155
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My Costco is finally carrying Quinoa. Yeah. Julie
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Old 02-12-2010, 11:04 AM   #156
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Yum, I'm going to make these meatballs tonight. But, I forgot to buy zukes last night! I think I'll just use diced celery and onion to make up the 1/4 cup of zukes, hope that works!
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Old 02-12-2010, 11:05 AM   #157
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Ang, I think the finely-shredded zucchini adds to the moistness/lightness of the meatball, so if you're gonna use celery instead, you might want to mince it very finely or even chop it in the food processor and squeeze out the extra liquid. (I always do that with the zukes.)

Let us know how it turns out!
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Old 02-12-2010, 11:08 AM   #158
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Thanks for the tips Char! I'll make sure the celery is diced really small and will squeeze the moisture out (or maybe I'll just grab a zuke!). I'll let you know how they turn out!
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Old 02-12-2010, 11:32 AM   #159
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The Italian ones last night were dee-lish, with the marinara and spaghetti squash and some Parm grated on top of it all!
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Old 02-23-2010, 10:15 AM   #160
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Great thread! I didn't read all pages so if I'm guilty of posting a duplicate, I apologize.

When I'm asked to bring a salad to an event, It's always Quinoa based (usually summer too so I bring it at room temp.)

Quinoa cooked (I'm not giving measurements because I'm a throw together cook and it will vary depending on how many you're serving but it's usually about a 2 cup base of quinoa)

garbanzo beans sauteed in olive oil and sea salt
sun dried tomatoes chopped small
feta cheese
pine nuts
fresh basil
fresh chopped garlic
shallots
my olive oil dressing

I have even added chopped grilled chicken and everyone raves about it
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Old 02-23-2010, 11:08 AM   #161
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Oooo, that sounds delightful, Fawn - thanks!
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Old 02-23-2010, 02:08 PM   #162
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Charski, I just got brave enough to read this thread today! I've had a packet of Quinoa staring at me from the pantry shelf for about 3 months and had no clue what to do with it! Wow! Can't wait to try this now! Thanks for all the great ideas, especially this one:

"Tonight we're having rotisseried turkey breast with quinoa and turkey gravy! I cut off the "unnecessary parts" from the turkey breast and they're simmering in a pot with celery, onions, garlic, salt, and Greek seasoning - will strain off and then reduce, and thicken it up with some Thicken Thin Not/Starch, add a little Kitchen Bouquet browning sauce and some heavy cream and let it simmer til thick. It's so nice to have something to eat LC gravy with again!"

This just makes me too happy! (I need to get out more!)....
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Old 02-23-2010, 02:19 PM   #163
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LOL Elaine! Welcome to the "Quinoa Club" - I need to get more, just opened my last 4 pound bag from Costco....
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Old 02-23-2010, 02:41 PM   #164
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Waaah, I don't have my Quinoa yet! I sent DH to Riba Smith (upscale store here) and would you believe he left without my shopping list. I don't get to that store very often because it is expensive and not our usual grocery store, which is preferentially Price Smart (CostCo).

I'm greeen with envy! I'll be getting some one of these days though. I remember seeing it there in that store some time ago. I hope and pray it is the rinsed kind.
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Old 02-23-2010, 02:48 PM   #165
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Using up that last of my unrinsed this week. Looking forward to not having to soak it overnight before using.

Sheryl
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Old 02-23-2010, 04:18 PM   #166
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Well I kept thinking about those quinoa flakes that Ouis posted about - I remembered seeing quinoa pasta at Whole Foods, so figured it was worth a try - found the pasta, quinoa polenta (in rolls, you just slice it and panfry), and the quinoa flakes! WooHoo, the quinoa motherlode.

Can't wait to fry up that polenta. It DOES have some corn in it, it's not 100% quinoa, but we eat occasional homemade corn tortillas and I don't think this will be much different.

The website of the folks who make this stuff, Ancient Harvest, has quite a few good-sounding recipes using quinoa and the other products that they make.
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Old 02-23-2010, 05:44 PM   #167
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I have to subscribe to this thread! I just bought couscous to make the family some feta stuffed peppers .. and wth, I may as well make some for me and try out this quinoa!

I would die ... have been dying for homemade vegetarian grape leaves and well, once you add the oil, the leaves, the lemon, garlic and pine nuts, I'm gonna bet it won't matter at all that there's no rice in there ... and a half cup would go a loooooong way ...

Thank you all for your additions and to Charski especially for starting this thread!

Pauline

p.s. I have to do some research but do any of you know, offhand, whether quinoa is at all related to mustard seed or sesame seed ... 2 allergies I deal with in my family. If I find out myself, I will post.
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Old 02-23-2010, 06:09 PM   #168
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Okay, finally finished reading all of this thread and just want to thank everyone who posted a recipe/idea on here. Sounds like Quinoa is a winner!
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Old 02-23-2010, 07:20 PM   #169
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Pauline, Wikipedia says it's related to spinach, beets, and tumbleweeds - not sure about the ones you mentioned though!

Elaine, hope you give it a try!

We had the quinoa polenta for dinner. I sliced it in half inch slices and fried both sides in bacon fat, then topped with a piece of Jarlsberg and let that melt. Boy it was sooooo goooood. Nice for an occasional treat, with the corn I won't eat it often.
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Old 02-23-2010, 08:19 PM   #170
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OMG - what a fab idea using this for stuffed grape leaves.Where would I get the leaves?

Not gonna go out in my MN backyard and pick some, not just yet...
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Old 02-24-2010, 05:04 AM   #171
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Quote:
Originally Posted by Charski View Post
Pauline, Wikipedia says it's related to spinach, beets, and tumbleweeds - not sure about the ones you mentioned though!
ha! Anyone try tumbleweeds?? carb count?? Thanks Char!!!!!!!

Quote:
Originally Posted by MNLisaB View Post
OMG - what a fab idea using this for stuffed grape leaves.Where would I get the leaves?

Not gonna go out in my MN backyard and pick some, not just yet...
You can buy them in a big jar -- looks like a pickle jar -- and you will find them either in an ethnic aisle of your supermarket, if there is a section with Middle Eastern, or Turkish, or Greek foods. Alternately you can buy them at an ethnic grocer -- I know there are Syrian and Lebanese ones here that are not too far.

When you take them out they are in a brine, you rinse and then use them ....

hth?!

p.s. the two places listed above are the best sources for fresher and cheaper pine nuts (pignoli) then say the tiny little jar they will sell in the Italian section of the supermarket ... you may also look there for grape leaves ...
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Old 02-24-2010, 09:21 PM   #172
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It's most closely related to spinach from what I have heard. A grass seed really!

I have another recipe to share

2 cups cooked quinoa
3 small golden beats steamed or roasted and chopped in small cubes
fresh chopped garlic (I'm a huge garlic fan..really huge....)
Juice of one lemon
1/4 cup olive oil
4 tbs. vinegar (rice vinegar is nice)
sea salt
pine nuts
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Old 02-24-2010, 09:22 PM   #173
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Hey Char, have you ever used Quinoa flour? My husband is developing some recipes and it's a great alterantive
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Old 02-24-2010, 11:19 PM   #174
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Hey Char, have you ever used Quinoa flour? My husband is developing some recipes and it's a great alterantive
I haven't yet, Fawn. I bought some once by accident and ended up returning it because I had no idea what to do with it! LOL!

I DID just buy quinoa flakes though - think I'll grab a box of the flour too, there were some good-sounding recipes on the Ancient Grains website I'd like to experiment with.

Hope your hubby will share his experiments with us!
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Old 02-24-2010, 11:38 PM   #175
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I've got this added to my "things to try(eventually". Great ideas!
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Old 02-25-2010, 09:22 AM   #176
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Hope your hubby will share his experiments with us!
you bet! He's a natural with seasonings. Just the other night he was telling me how he figures out some of his recipes. He told me he imagines the tastes of 1-3 seasonings or flavors in his mouth and he can some how put it together that way.

I said "Okayyyyyyyy...................." not sure I get it but it works!
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Old 02-25-2010, 09:30 AM   #177
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I kind of get that, Fawn - I do something similar - only I don't "taste" them, I just know if they SOUND good together! LOL!!
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Old 02-25-2010, 11:22 AM   #178
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I finally have all the ingredients to make these meatballs! It will be dinner tonight!

Wow quinoa flakes, pasta, and polenta! Nice to know these are at WF's. Have you tried the quinoa flakes yet Char? Are you going to use them for hot cereal/granola?

Fawn - I have a bag of quinoa flour in the freezer, never really used it because it has a very distinct flavor. I would love to see what your DH does with it! That salad sounds great btw!

Stuffed grape leaves sound yummy too! Thanks for all the ideas everyone!
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Old 02-25-2010, 02:49 PM   #179
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I finally have all the ingredients to make these meatballs! It will be dinner tonight!

Wow quinoa flakes, pasta, and polenta! Nice to know these are at WF's. Have you tried the quinoa flakes yet Char? Are you going to use them for hot cereal/granola?

Fawn - I have a bag of quinoa flour in the freezer, never really used it because it has a very distinct flavor. I would love to see what your DH does with it! That salad sounds great btw!

Stuffed grape leaves sound yummy too! Thanks for all the ideas everyone!
YUM, Ang, hope you like those meatballs. We sure love them.

I haven't tried the flakes yet - just got them and too much going on around here with a refi on the house. Man what a mountain of PAPERWORK!

I was GOING to make that carne rellenos in the crockpot this afternoon but have been on a paper chase instead. Sigh.
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Old 02-25-2010, 04:10 PM   #180
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Ugh, paperwork is no fun! Hope your refi is done soon!

I have the meatballs all made and in the fridge with a sauce similar to yours. I'm going to also bake them in a casserole dish with the sauce. I also used all zucchini (no carrot). I'll report back when we try them out later. DH can't stand zucchini, so I'm hoping he doesn't notice it in there.
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