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Old 03-25-2010, 06:34 AM   #241
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Thank you, Char. My microwave oven must be on the fritz, as I can't cook longer than 10 minutes and it overheats, and switches off.

I'm going to try and make this the way I make rice - i.e. in the oven. I'll let you know when I make it and how it turns out using the oven method.
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Old 03-25-2010, 06:35 AM   #242
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P.S.

They also sold breakfast quinoa flakes at the store. Have you tried that? It was $7 for a small box, so Ian balked. I left it on the shelf for another day.
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Old 03-25-2010, 08:32 AM   #243
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Hi Jen, can't wait to hear how the oven method works! I guess folks have also made it in a rice cooker.

I have the flakes, but haven't tried them yet!
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Old 03-25-2010, 09:38 AM   #244
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I always make quinoa on the stove top in a pan, covered (I don't have a microwave) and cook it for about 10-12 minutes until the water is absorbed, just like rice. Turns out great every time! You can also toast the quinoa first before cooking it in water to give it a roasty flavor (haven't tried that yet but had a dish at an Inn where they used that method and it was delish!).
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Old 03-25-2010, 04:15 PM   #245
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Char, Angie - I just made this!! All I can say is that I love it! I'm so excited about this new option. Mine is white Quinoa - natural prewashed - Only about 340 grams for over $3. Not cheap!

I made Quinoa Pilaf - fried up a little onion and garlic and seasoned it and added it to my cooked quinoa.

This is how I cooked it. I wasn't sure if we would like it and I have such a wee box that I didn't want to waste it unduly, so I timidly decided to make 1/2 cup of the quinoa. In a saucepan on the stove, brought 1 cup water and a tsp of chicken bouillon powder to a boil. Added the quinoa, brought to a boil again, and placed in a preheated 350 deg. oven (with lid on the pot) for about 20 minutes. Perfect! Stired in my onion-garlic stir-fry and it tasted lovely! Mine is a white Quinoa, so is that different, to tan, red and brown and how do they taste? I had someone tell me in confidence that she doesn't like the quinoa and that it must be an acquired taste. Perhaps it had not been pre-washed and, therefore, was bitter or maybe it was one of those others.

(Just an aside: to cook rice, I always take a 1:2 ratio, 1 cup rice, 2 cups water (sometimes do 4 cups rice as I have 2 sons and a doggie at home!). I boil the water, add the rice, bit of turmeric (for yellow rice), chicken bouillon powder (1-2 tbsp depending on amount of rice), bring to boil again and into 350 deg. F. oven for 30 minutes. Perfect rice every time!) So, I proved one can use this exact same never-fail method for quinoa.

In any case, the white quinoa, prewashed is delish, but a bit expensive here. I was thinking of making some stir-fry cauli-rice with the onion and garlic and adding that to the cooked quinoa. That would make it go a little further and make it a bit cheaper. Nice side dish for sure! I'm hooked.

Angie, I will try toasting it too. That sounds like a neat idea.

Thanks, Char. You're a star! My DH, Ian, is very pleased with this recipe. He knows the idea originated with you.

Last edited by Jennifer Eloff; 03-25-2010 at 04:17 PM..
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Old 03-25-2010, 05:00 PM   #246
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Aw, I'm so glad you tried and liked it, and if it also has Ian's stamp of approval - WooHoo! I know he's a great food critic and I trust his judgment. Will have to try the oven method too!

I think "tan" and "white" are probably the same? I have also tried the black and the red, but didn't really see a lot of difference in taste, so I just add 1/4 cup of each color to 1 1/2 cups regular quinoa when I want a little added "visual interest" in the finished dish.

Yeah, I think if folks have tried the unwashed type, and NOT really REALLY rinsed/drained it well - it might still have that bitter saponin clinging to it which I'm sure doesn't taste good. I'm glad the first time I tried it, I liked it!

I just made the meatballs again, the sauce I made this time was a can of cream of chicken and mushroom soup, about 1/2 a can of cream, water to thin to a sauce consistency, some onion and garlic powders and a pinch of dill and chipotle powder; then I decided to throw in a can of diced Ortega chiles, DH's fave. I poured that over the baked meatballs and they're relaxing in the fridge for now - will put them into a 350* oven for about 30 minutes at dinnertime.

A side of quinoa and some "zoodles" (zucchini noodles) and we'll be all set!
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Old 03-25-2010, 06:43 PM   #247
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Smiles, Char.
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Old 03-25-2010, 07:28 PM   #248
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Jen!

OK, the verdict is in - DH says that is the BEST sauce I've ever made. I have to agree, it was delicious -

I baked the meatballs at 350* for 30 minutes, covered, then uncovered and put about a cup of Trader Joe's 3 cheese blend shredded cheese on top and let it sit in the turned-off oven while I panfried some zucchini. It was KILLER good over the quinoa!
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Old 03-26-2010, 09:00 AM   #249
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DH is still going on about that sauce last night and insisted that I come back in here and announce that it is "1000 times better than the Swedish meatball sauce I posted before" - LOL!
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Old 03-26-2010, 10:02 AM   #250
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LOL! That sauce sounds wonderful Char! DH just goes on and on about those meatballs, he could eat them every day!
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Old 03-26-2010, 10:25 AM   #251
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They ARE really good, and I made them with ground buffalo last night. So tasty! Glad YOUR DH likes them as much as MY DH does!
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Old 03-26-2010, 10:38 AM   #252
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I'll have to try them in a spaghetti type dish because they are so versatile (I'll use zoodles or spaghetti squash), his favorite dish. Tonight I'm making your short ribs, YUUUUMMMM!!!
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Old 03-26-2010, 10:46 AM   #253
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Quote:
Originally Posted by BikerAng View Post
I'll have to try them in a spaghetti type dish because they are so versatile (I'll use zoodles or spaghetti squash), his favorite dish. Tonight I'm making your short ribs, YUUUUMMMM!!!
Oh man, I haven't made those in a while - was looking at the boneless SR at Costco the other day. Maybe I'll wander by there later! Thanks for the reminder!
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Old 03-26-2010, 11:08 AM   #254
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Thank you for posting that amazing recipe!
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Old 03-26-2010, 02:21 PM   #255
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Okay, what meatball recipe? Could you paste it here on this thread since there is so much talk about these lovely meatballs. Do share, por favor!
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Old 03-26-2010, 02:29 PM   #256
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Hi Char,

I made the http://www.lowcarbfriends.com/bbs/lo...ggestions.html. Oh my, this was delicous!

I also made a cauli-rice/quinoa combination that was awesome! It made my expensive quinoa go a lot further. My little box has four 1/2-cup servings.

Anyway, made my cauli/quinoa-rice this way: It was really good. I was never much of a rice fan anyway, and this to me is way nicer and tastier. Love it!

Cut up a medium-sized cauliflower; rinse. Put in casserole microwaveable dish. Pour boiling water over cauli. Nuke 3 minutes. Pour off water. I put the cauli in the refrigerator overnight, but you could use it right away too. I used my food processor to grate the cauliflower (use a fine hole grater). In mixture of butter and olive oil, stir fry cauli-rice about 5 minutes, adding soy sauce to taste and perhaps a little water if it begins to stick to the pan. Stir in cooked quinoa which had a little chicken bouillon powder for flavor added while cooking.

I put the Butter Chicken on top of the Cauli/quinoa rice - yummy, yummy for my tummy, tummy! Thanks again! This is such a great alternative to rice for me from now on.
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Old 03-26-2010, 02:33 PM   #257
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Jen, isn't that butter chicken divine?! YUM! Your cauli/quinoa concoction sounds delicious too and what a good way to stretch the quinoa!

The meatballs recipe is upthread, here:

http://www.lowcarbfriends.com/bbs/lo...l#post13057568

I like the sauce I made last night better though.

I just finished off the few leftover ones from last night for my lunch. Mmmmmmmmmmmmmm.
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Old 04-07-2010, 04:41 PM   #258
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FINALLY I was able to get some quinoa as well as the quinoa flour. I can't wait to try to make some of the pudding recipes on here....and the meatballs!!
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Old 04-07-2010, 04:51 PM   #259
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Jannis don't let the smell of the Quinoa flour distract you. It's a bit bitter smelling but works like a charm in sauces.
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Old 04-07-2010, 04:56 PM   #260
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Thank you for the warning before I open it! Sounds like a great product and I am excited to try it!
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Old 04-08-2010, 09:30 AM   #261
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I have a local cafe using my quinoa recipe!
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Old 04-08-2010, 09:46 AM   #262
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Fawn, thanks to YOU, my turkey gravy on Easter Sunday was spectacular! I LOVED it with the quinoa flour. I made a roux of equal parts butter/quinoa flour first, then strained the pan drippings into it, then added some turkey stock until I got the consistency I wanted. Since I baste the bird with a mixture of half butter/half vermouth - and I had put some turkey stock and garlic cloves in the bottom of the roasting pan while the bird was cooking - it was really delicious.

I used it to make my Beef Bourguignon too and it thickened up perfectly.
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Old 04-08-2010, 12:03 PM   #263
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Fawn, which recipe are they using? Is it the summer salad quinoa one? What a compliment that is too you!!!! Congratulations!
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Old 04-08-2010, 03:11 PM   #264
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Yes Jannis, the summer salad. Quinoa, black beans, garbanzo's sauteed, garlic, pine nuts, feta and my olive oil dressing.
It's on my web site
you can find it through my link
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Old 04-09-2010, 11:51 AM   #265
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I found the quinoa at costco for 9.99. It was more expensive at walmart and a smaller bag. I'm going to try some recipes this weekend. I do miss oatmeal. Thanks everyone for all the recipes
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Old 04-09-2010, 02:09 PM   #266
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sancie, check your bag to make sure whether or not it's prewashed! If it's the green bag it should be OK!
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Old 04-29-2010, 07:45 PM   #267
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Has anyone tried to cook quinoa in a rice cooker?
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Old 04-29-2010, 07:51 PM   #268
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I think somebody upthread did it and said it worked fine!
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Old 04-29-2010, 08:17 PM   #269
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Great! Thanks, I must have missed it. I wanted to try it seeing as I already have a rice cooker. I have cooked it in the micro but seems a bit fussy and my micro doesn't have different powers only high.
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Old 04-30-2010, 01:45 AM   #270
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Ok what am I doing wrong? I have soaked and washed my quinoa, but when I cook it, it tastes like grass. I don't get a couscous or rice flavor, I get grass.

I have only cooked it in plain water so far, so I guess I will try cooking it with some stock, and I will try toasting it.

I want to love it and so far I don't.

Mine is white quinoa.
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