All About QUINOA!

[SLynnB]

Finally found quiona (actually found it at a mexican grocery story (Lots in my area). Paid $3.49 for 1 pound. Is that a good price? Anyway, have it soaking and going to cook it tomorrow, will add it to my turkey soup.

That pudding recipe sounds really good.

Sheryl

[SLynnB]

So, mine was not pre-washed so I rinsed and let it soak overnight. I then rinsed several times before cooking. Boiled for 15 minutes, added to my hamburger casserole instead of rice. Casserole is then baked for 15 minutes (not really a lowcarb casserole but much more lowcarb without the rice). Family liked it. Now to see what it does to my blood sugar.

Sheryl

[ouizoid]

I noticed at my local market there is a hot breakfast cereal called quinoa flakes!

[Chickamomminy]

Originally Posted by SLynnB

So, mine was not pre-washed so I rinsed and let it soak overnight. I then rinsed several times before cooking. Boiled for 15 minutes, added to my hamburger casserole instead of rice. Casserole is then baked for 15 minutes (not really a lowcarb casserole but much more lowcarb without the rice). Family liked it. Now to see what it does to my blood sugar.

Sheryl

Wondering how you made out, Sheryl? I'm finding it raises my blood sugar initially, but then my numbers bottom out and stay lower than usual for hours on end. It's an interesting thing, that's for sure. Been eating it daily for the better part of the last week; have found two things with it. It decreases my overall appetite, so I am eating less and it keeps me full for a very long time. I have been losing about a half pound to a pound every day since adding it.

So, even though that initial reading is higher, I think I am going to stick with the quinoa, as the results certainly seem well worth the trade off.

[Charski]

Originally Posted by ouizoid

I noticed at my local market there is a hot breakfast cereal called quinoa flakes!

Ouisue, what is it called, and where did you find it? I WANT SOME!

[Jennifer Eloff]

Char, I'm going to try and find some tomorrow.

[DBrown8614]

Wow, I am really going to have to go find some of this! I could always use something to keep me full longer!

Has anyone found this at a regular grocery store or just at a place like Whole Foods or Trader Joes?

[Chickamomminy]

Originally Posted by DBrown8614

Wow, I am really going to have to go find some of this! I could always use something to keep me full longer!

Has anyone found this at a regular grocery store or just at a place like Whole Foods or Trader Joes?

I got mine at the regular grocery store.

[DBrown8614]

Thank you Chickamomminy! I will look for some when I go Wed.

[Charski]

Jannis, I get mine at Costco - not sure if you have one nearby but 4 pounds was about $10 - it's organic and prewashed too.

[DBrown8614]

I think they did build one just north of me, but haven't been there yet. I will see if I can check that out this weekend. Thank you! *hugs*

[SCOTTSDALEJULIE]

Yes, T.J.'s has Quinoa. Julie

[SLynnB]

Well, my blood sugar was slightly lower in the morning and considering it is usually higher, I'm optimistic. going to make the pudding tonight. Will have to check my costco to see if they have it.

Sheryl

[Charski]

I love seeing these reports from folks who check their blood sugar readings. It really lends support to the glycemic index authenticity. It's good to know this product works well for most folks who might have problems with true grains!

[Pam]

I had a small bowl this morning mixed with a T. of cinnamon, 1 pkt Truvia, and covered with cream. Gosh, that was good! I miss eating oatmeal, but eating quinoa this way, takes care of that.

[aubie71]

My quinoa is Bob's Red Mill so I imagine any store that carries their products should have it or could order it for you. I'd never heard of this stuff before last week but I want to give it a try.

I've been using Bob's almond flour and flaxmeal and have seen it at Publix and some independents.

[Dottie]

Ok I made waffles (savory for a breakfast sandwich) with the quinoa flower.
For 2 thick waffles:
1 ex large egg, lightly beaten (.6g carbs)
3T half and half (1.2g)
2T flax meal (0g)
2T quinoa flour (10g/2 fiber)
dash of salt
3T shredded pepper jack (.5g)
1-2T water if needed to thin

Beat egg, whisk in half and half, cheese and salt then the flax and quinoa.
Pour into a preheated (spray well with cooking spray) waffle iron and cook until it stops steaming. Mine took about 4 minutes. If you lift the lid and it sticks, it's not done.

I listed carbs though technically quinoa is not low-carb for counts, it's low glycemic.

Verdict: had that 'grassy' taste associated with flax and quinoa. I'd imagine adding splenda and cinnamon and a flavored extract would make pretty good sweet waffles.

[Chickamomminy]

Well, now that I have eaten almost a whole bag just as a replacement for oatmeal over the course of the last couple of weeks, I am so looking forward to trying Quinoa in a few old favorite recipes in place of the rice! Especially want to try making Porcupine Meatballs, Galumpkis (stuffed cabbage rolls), and Grape Leaves Stuffed with Beef, Pork, and "Rice". Mmmmmmm....need to go shopping!!!

[ouizoid]

Char--I will look and see the next time I go to the market--I remember the name was Quinoa Flakes, it was in with the hot breakfast cereals--and I will report back about the manufacturer--I am waiting til I get to goal to try this (only 23 more lbs thanks to JUDDD!) but I have been following this thread with much interest! Always great to have stuff to add to the LC woe.



Ouis

[Charski]

OK, Ouis, we're gonna need some updated PICTURES posted someplace! Sounds like you're doing GREAT!

[Dottie]

Ok I tested my blood sugar: 92 fasting before I ate, 89 2 hours later, 85 4 hours after eating the waffles.

[Charski]

I just got this recipe today in my Whole Foods e-newsletter - haven't tried it yet but it looks good, and if you substitute LC ketchup and maybe all zucchini instead of the carrot, this should lower the carb count even more!

Beef and Quinoa Meatballs

Serves 6

Sneak whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich.
Ingredients

Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg
Method

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.

In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.

(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)
Nutrition

Per serving (about 4oz/113g-wt.): 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein

[Susan_C]

Those meatballs really do sound wonderful.

This thread inspired me to get creative with quinoa yesterday. Back in the day, my husband and I used to LOVE a casserole made with Stovetop Stuffing, broccoli and leftover chicken. (Isn't it funny the things that you miss/crave?) Anyway, so last night, I decided to concoct a version of it using quinoa. It's not that old casserole, (what do they put in Stovetop Stuffing, crack?), but we both agreed that it was really very good.

I cooked a cup of rinsed quinoa in 2 cups of broth for about 15 minutes. While it was cooking, I nuked some minced green onions, chopped mushrooms and diced celery until soft.

When the quinoa was done, I stirred in the vegetables, 1 tbsp minced fresh sage, 1/2 tsp poultry seasoning, 1/2 tsp salt and 1/2 can Campbells Cream of Chicken and Mushroom Soup.

I then took a casserole and layered the quinoa mixture, followed by a layer of defrosted frozen chopped broccoli and shredded cooked chicken, then more quinoa, more chicken/broccoli and more quinoa.

I sprinkled some Parmesan cheese on top and popped the covered casserole into a 350 degree oven and cooked it for about 45 minutes. We had baked acorn squash halves with butter and cinnamon to go along with it, and it really was a wonderfully satisfying meal.

[Charski]

Susan, that casserole sounds delicious! YUM!

I'm gonna try the meatballs tonight. Will report back!

[Charski]

OK, meatball review - they were quite good! I did use only zucchini, no carrots, and I squeezed all the moisture out of the zuke before adding it to the beef. I did NOT use "95% lean beef" - I used my homeground sirloin. I added about 1/2 teaspoon dried dill weed too, as I planned to make a sort of Swedish meatballs sauce. And, of course, my ketchup is LC!

For the sauce - I dissolved about a teaspoon of beef stock paste in about 1/4 cup hot water, then to that I added a splash of red wine (maybe 2 tablespoons), a good pinch each garlic and onion powders, about a tablespoon dried onion flakes, a splash of Worcestershire sauce (maybe a teaspoon), some more dill, and a shake of half-sharp paprika. Once the beef stock paste was all dissolved and the onion flakes had rehydrated for a few minutes, I added 2 cups of sour cream. It was still a bit tight so I added maybe 1/4 cup chicken stock I had in the fridge. Then I added a chopped green onion too. Poured that over the meatballs in a casserole and set it in the fridge for a couple hours. Then I put the casserole, covered, into a 325* oven for about 30 minutes.

I served that over "zoodles" (zucchini made into noodles with my Spirooli slicer) which were sauteed in some of the mojo de ajo I have in my fridge (garlic cooked in olive oil, recipe on this board) and a pat of butter, til they were just tender.

The whole thing was quite delicous!

I got 18 golf-ball-sized meatballs out of that mixture.

I can see doing them over spaghetti squash with marinara sauce, or in a crockpot with SF grape jelly/LC ketchup, or just on picks to dip into different mustards or a cheese fondue.

The meatballs had a nice texture and you would never know there was zucchini OR quinoa in them. Good way to get some more veggies into kids!

[Susan_C]

Hi Charski,

I'm glad the meatballs were a hit; we will definitely give them a try. Your recipe got me ruminating: After making the meatballs, do you think quinoa could be bindy enough to work in a meatloaf?

Carblessly yours,
Susan

[Charski]

I think so, Susan. I'm gonna try it next time I do meatloaf!

[SLynnB]

Well, I have concluded that quiona does not raise my blood sugar (doesn't appear to lower it either, darn). Anyway, will be using it periodically. Family also like it. Will have to see if my Costco has it.

Sheryl

[The Chicken Lady]

Bump

[DBrown8614]

Still trying to find quinoa. Every place seems to be out for some reason. Maybe they all saw this post about how good it was! LOL