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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.



Great Grains: Discovering Quinoa.

Many many moons ago, I started a “series” on here called Great Grains – where I wanted to highlight different grains, talk about their benefits, varieties, uses, etc.  Sadly the series remained a post of one (on millet!) for far too long.  Luckily that changes now!

Discovering Quinoa – What is it?

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Quinoa is an amazing “grain” that is actually a pseudo-cereal.  But that sounds weird, so most people call it a grain.  It is shaped like small flat discs and comes in the traditional (yellow) grain, the nuttier red variety, and a very hard to find black quinoa! 

Many people don’t know that it is actually closer in relation to vegetables like Swiss chard and beets than it is to grains (like brown rice).  It is an ancient grain well known for originating in the Aztec and Incan cultures.  While dry quinoa can sometimes be mistaken for other grains, it is easy to identify when cooked because of the tiny tails that it sprouts. 

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Health Benefits

The reason quinoa is so popular among vegans and vegetarians is that it is one of the handful of vegetarian sources of complete protein, meaning that it includes all nine of the essential amino acids that we get from food.  It is also a great source of iron, magnesium, and many other important vitamins and nutrients.  Another great benefit to quinoa over some other whole grains is that it is gluten-free!

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How to Prepare Quinoa

The most important step when cooking quinoa, is actually the step you take before you cook it: rinsing.  Dry quinoa has a bitter, soapy residue so you need to rinse it in a sieve with small holes before cooking.  Just rinsing for a minute or two under cold water should do the trick.

On the stovetop, add 1 cup dry quinoa to 1.75 cups liquid, bring up to a simmer and cook covered for 15-20 minutes or until fluffy and tender.  The seeds will sprout tails, and you will know it is done!  Then season and serve on its own, or mixed together with beans, veggies, or tofu – the possibilities are endless with this versatile grain.

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Using Quinoa in Recipes

If you are looking for some fun way to use quinoa in recipes, here are a few of my personal favorites…

Quinoa & Bean Corn Chowder

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Apple Cinnamon Cranberry Quinoa

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Black Bean Cocoa Quinoa

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Three Grain Chewy Energy Bars

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Or Quinoa Tabouli!

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Or you can try my latest favorite way to prepare it…

One-Pot Quinoa & Greens

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(click to print this recipe!)

Ingredients:

  • 1 cup dry quinoa (red or yellow)
  • 1.75 cups water
  • 1 tbsp coconut oil
  • 1/2 pound cooking greens (turnip, collard, Swiss chard, etc.)
  • salt and pepper to taste

Instructions:  I make this dish at least twice a week in my rice cooker.  It is such a fast and easy way to make a balanced and complete meal with just the push of a button and only one dish to clean!  (You can also make it on the stovetop – just use a medium saucepan and cover to cook for 15-20 minutes.)

Add rinsed quinoa to the rice cooker bowl or saucepan.

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I LOVE this Southern Greens Blend of cooking greens from Trader Joe’s.  When you need something in a pinch, it is so nice to have greens that are already torn and washed.

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Add half the bag (or 1/2 pound of greens) to the pot – it will seem like a LOT, but I promise it will cook down.

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Pour in 1.75 cups water…

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And add a little coconut oil or other oil of your choice.  Sprinkle with salt and pepper to season.

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If you cook this in the rice cooker, this is as easy as pressing GO (on the quick-cooking setting).  If you cook on the stovetop, simmer until the quinoa is tender underneath.

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When you open the lid you will see delicious, cooked greens on top!

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And find nutty, red quinoa all cooked and ready on the bottom.

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Adjust any additional seasoning as needed, and then serve and enjoy!

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If you haven’t tried quinoa already, I’d definitely suggest you give it a try the next time you head to the grocery store.  You can find it at most grocery stores, as well as specialty health food stores (and Trader Joe’s!).  This is definitely one delicious pseudo-cereal that you should have in your kitchen.

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118 Comments so far
Leave a comment

Jackie @ Baking Charms     at 3:51 pm

Trader Joe’s has the best red quinoa! I love it with some wilted spinach and mesquite.

Glad you’re bringing back the series :) It sounds great!

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Jenn @ Peas & Crayons     at 3:51 pm

Great post! I just started cooking with quinoa and I love it! I’m not a huge fan of it as leftovers yet but a nice fresh bowl of it lasts a good 5 seconds infront of me! =)

Thanks for the tip about rinsing in a sieve! I need to pick one up for sure =)

xoXOxo
Jenn @ Peas & Crayons

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Holly     at 3:52 pm

I literally GASPED when I read to rinse quinoa before cooking!! I have it at least once a week (vegetarian) and I’ve never rinsed it! Now I will… :)

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Emily Malone Reply:

Makes SUCH a difference!!

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Natalia - a side of simple Reply:

I’ve never rinsed it before either! If I liked it then, I can only imagine how much better it will taste when rinsed. :) Now I’m excited to try it prepared the correct way…

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Helena     at 3:53 pm

Mmmh… I really like Tabouli, but I only ever had it with couscous. Really need to try quinoa now!

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Leah     at 3:53 pm

I got the frozen kind at Trader Joe’s. Have you tried that yet? It seems to be a quick lunch option for work (looks like it has various veggies).

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Emily Malone Reply:

I have seen that but I haven’t tried it. Since I eat lunch at home I figure I have no excuse but to cook it. :)

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Leah Reply:

Ah yes! That’s one thing I miss about my old job (I went home every day for lunch). The cool thing is–even though I’m in an office we have a full kitchen. :) I’ll have to try buying quinoa (regular) at Trader Joe’s. Good tip, and I’ve passed on the recipes here to a friend with a gluten allergy.

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Megan     at 3:53 pm

Hi! Quick question…is the water to quinoa ratio the same as water to rice in the rice cooker? This is minus the greens. Would the same ratio apply to millet? Thanks!

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Emily Malone Reply:

They all have different ratios. Rice is 2:1 and millet is 3:1!

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Mandy     at 3:55 pm

Thanks for doing this post! I bought a bag of quinoa about 2 weeks ago and have done NOTHING with it because I have no idea what to do with it! I will try out your recipes!

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Julie @SavvyEats     at 3:56 pm

Quinoa is my favorite “grain”!

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Emily Malone Reply:

Casey’s favorite too! :)

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Laura (Blogging Over Thyme)     at 3:58 pm

I JUST had that TJ’s Greens blend last night, except I just steamed mine with a bit of broth and olive oil. Quinoa is my favorite grain, I must say. Love your tips and info!

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hippierunner     at 3:59 pm

Thanks for the how-to on this! I am planning to make a quinoa dish soon so this was helpful!

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Katelyn @ Chef Katelyn     at 3:59 pm

I LOVE quinoa! It is my favorite, even moreso than amaranth! I love the flavor, and I just sprouted a bunch:) I’d never had sprouted grains before, they’re so refreshing!

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Maryea {Happy Healthy Mama}     at 4:08 pm

I love quinoa. I love all the different things you can do with it. Your quinoa and greens recipe looks great.

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Beth     at 4:09 pm

I’ve tried quinoa as a side dish and salad topping before and it was delicious. But I wonder, because its a grain is there a baking use for it? Like some kind of way to make a protein-y bread or bar? I’ve never seen anything like that, but I was just wondering!

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Emily Malone Reply:

Aha! I forgot that I had a quinoa bar recipe. I just added it to the post – three grain chewy energy bars. They are DELICIOUS!

http://www.dailygarnish.com/recipes?recipe_id=6000055

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Casey     at 4:11 pm

Great post! I’m obsessed with quinoa! I used to buy mine all the time at TJ’s but discovered a 4lb bag of yellow quinoa at Costco for a ridiculously low price (6-8$ if I remember correctly. Nuts, I know).

Yum!

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Emily Malone Reply:

Reason #465 that I need a Costco membership…

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Casey Reply:

Ohhh I know — I went with a friend who actually HAS a membership, and we worked some sketchy magic in the checkout line to make it appear as if she was buying my groceries. It was a little stressful (and possibly criminal…), but totally worth it!

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Emily Malone Reply:

I’m definitely willing to be shady now and then. :)

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Chase     at 4:12 pm

I’m a quinoa fan! I haven’t tried the red variety yet though, I should get on that!

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Emily Malone Reply:

The red is the BEST. TJ’s has it!

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Candice @ ChiaSeedMe     at 4:14 pm

I love quinoa! I really need to try the red variety too, but it’s a bit harder for me to find. I’m loving that last recipe – just greens and quinoa…sounds delicious!

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Emily Malone Reply:

I actually like the red a lot better (which shows in my recipes!). It’s a little nuttier and has more crunch.

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Alayna @ Thyme Bombe     at 4:15 pm

Cool, I would have never thought to cook the greens directly in the rice cooker!

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Emily Malone Reply:

Have you not learned that you can do EVERYTHING in the rice cooker? :) (kidding)

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Julie Reply:

I’ve got this recipe going in my rice cooker right now. Can’t wait to eat it! Thanks for the recipe. I would love to read more of your rice cooker creations!

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Stacy @ Every Little Thing     at 4:18 pm

I love to use broth instead of water to cook my quinoa. It gives it SO much taste. Also, I don’t have a sieve or anything, so I use a couple paper towels in a regular strainer. It’s a bit messy but it works!

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Michelle     at 4:24 pm

Thanks for this – I admit to be intimidated by quinoa! You have assuaged my fears!

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Nicole (I have trouble with forward motion)     at 4:25 pm

Those little tails still freak me out, but I did buy some (grown locally in my state!) to try Angela’s quinoa cereal recipe- and I didn’t hate it! I think the key for a savory dish will be to try rinsing it. Plus I’m armed with a TON more recipes for success this time!

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Fran@ Broken Cookies Don't Count     at 4:29 pm

This is great and the quinoa and greens recipe sounds great! I only tried quinoa for the first time a few weeks ago and I loved it! I didn’t rinse it because I didn’t realize I should. I did cook a large batch so that I’d have it available. I cooked it in veggie broth which really made it tasty. It lasted in the fridge for about a week. It was so great to have the grain ready when I was ready to make dinner. Thanks, Emily!

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Cathy     at 4:34 pm

Thank you so much for the detailed post on quinoa!I’ve considered making it for a while, but haven’t had the guts to do it. Plus, I wasn’t exactly sure how to prepare or use it. Maybe it was a good idea that I waited since I didn’t know about rinsing.

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Sarena (The Non-Dairy Queen)     at 4:43 pm

Quinoa is actually one of my all time favorites! It is so versatile between sweet and savory! I love that it is such a great protein too…makes it perfect in my book!

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Jeni @ stepping out     at 4:44 pm

I have recently discovered my absolute LOVE of quinoa. I tried it once a couple months ago but I didn’t rinse it first. So of course it tasted terrible. Then when I read that you have to rinse it, the lightbulb went off. I rinsed it and tried the Teriyaki Quinoa recipe from Eat, Drink and Be Vegan and it’s my new favorite go to lunch! (I use my rice cooker too!)

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Renee     at 4:45 pm

I love quiona and I have made your quiona and bean chowder and loved it. I heard from the guy at the HF store who actually laughed at me when I told him I hated rinsing my quiona. He says you don’t have to rinse it. I told him it says to on the package. Anyway we argued it jokingly for a minute. I decided to try not rinsing and there was no difference in the flavor. Not sure if it’s just the brand I buy or if it’s a myth.

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Emily Malone Reply:

It can definitely be very bitter un-rinsed, but of course it depends from batch to batch.

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Tweets that mention Great Grains: Discovering Quinoa. | Daily Garnish -- Topsy.com     at 4:47 pm

[...] This post was mentioned on Twitter by ZiziKalandjai and hungrybuds, Emily Malone. Emily Malone said: New post! Great Grains: Discovering Quinoa. http://goo.gl/fb/4jZMW [...]

JL goes Vegan     at 4:48 pm

I haven’t added greens to my grains in the rice cooker. Great idea! I’m cuckoo for quinoa. Love it for breakfast, cold on salads and with any kind of bean.

I’m into higher raw right now, and sprouting, so this weekend I’ll be sprouting quinoa for the first time!

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Chicago Cuisine Critique     at 5:00 pm

I recently discovered quinoa and I am so glad I did. Thanks for the recipes all in one spot as I have been trying to come up with one to make. :)

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Michelle (The Runner's Plate)     at 5:05 pm

Thanks for sharing so much helpful information! I had no idea there was black quinoa or that it is more closely related to vegetables than grains!!

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Julie (A Case of the Runs)     at 5:11 pm

I tried black quinoa recently and think it’s pretty much like the red one! I’ve cooked with yellow and red and like the red a little better because it doesn’t fly around as much once cooked (those buggers are very fluffy!). I’m growing to like the stuff a lot and am using it to make salads, mostly.

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Emily Malone Reply:

I’m trying the black this weekend – very excited!

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LauraLee @ Old Fashioned Vegan     at 5:20 pm

If you can believe it my little cow town of Prescott, AZ has black quinoa! Red and black are my favorite for some reason white quinoa seems to get mushier and smells a little like broccoli, am I crazy?

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Emily Malone Reply:

I totally agree with you, and you are not crazy. The white definitely gets mushier, and has a distinct smell. I haven’t had black yet, but I’m trying it this week – very excited!

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Stacey (The Home-Cooked Vegan)     at 5:22 pm

Sadly, I have never had quinoa! I get a bit nervous about cooking with new foods :) I think it’s cool that it’s closer to a vegetable than it is a grain! I’m definitely going to give a try one day :D

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Christin@purplebirdblog     at 5:33 pm

I looove quinoa. I personally prefer the brown to the red though… love the mush factor of the brown! :)

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Amber K     at 5:43 pm

I love quinoa! It was sooo tasty when I first tried it, and it has come in great handy since I discovered I was gluten intolerant. It’s sort of hard to explain to people what it is, but now I can just e-mail them a link to this article. Thanks!

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Cailin     at 5:52 pm

I LOVE quinoa, especially red, and I’m always looking for new recipes and these are great! I love that it’s so versatile and it’s one of my favorite breakfast foods.

I made a similar recipe recently with spinach and mushrooms. It was delicious! I’ll have to try adding coconut oil next time.

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Dorry     at 5:59 pm

I love this post! An ode to my favorite grain. It’s so versatile and I love that I feel satiated, but not stuffed or heavy after I eat it. My body recognizes it, absorbs it, and digests it with no issues. I’d go so far as to saying it’s changed my life in that regard, as someone who has some digestive issues. Excited to see what you make with the black quinoa. Enjoy your weekend, Emily!

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Kelly     at 6:04 pm

I have never eaten quinoa, but just recently bought the white and black versions and am scouring the web for recipe ideas. I just printed off your Apple Cinnamon Cranberry Quinoa and am excited to try it. AND, I absolutely LOVE Recipage. I am just shocked that no one else has thought to do this. It prints out in such a nice format with picture and all. SO handy and y’all should be PROUD of it! It makes the whole process so EASY. :)

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erica     at 6:15 pm

i love quinoa, but i started noticing that it gave me really bad stomach cramping after i would eat it. i tried rinsing it really well, and soaking it before cooking, but nothing stopped the cramping…i wonder why that is. i’ve stopped eating it but i miss it.

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Heather Reply:

The saponin that make the quinoa bitter (which is what you’re trying to remove when you rinse it) is actually a mild toxin. Saponins are what the plant uses to protect itself and keep birds from eating it. People aren’t really affected by it, even if you forget to rinse it. But some people (like me!) can be overly sensitive to it. It makes me dizzy and nauseated. :( It can also be a mild gastrointestinal irritant, which is evidently what you are experiencing. Oddly enough, saponins are also in Mug root beer. They use it to make the root beer more foamy. Weird.

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erica Reply:

ah! thanks! i’ve always wondered why quinoa did that to me! :)

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Kate (What Kate is Cooking)     at 6:46 pm

I love quinoa! I’ve never had red quinoa before, but I’d really love to try it. I made your cocoa quinoa a few weeks ago and it was amazing!

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Lisa     at 6:48 pm

Great post! I’ve got to say, though, I have made quinoa a couple of times, and we just found it pretty bland. The second time I cooked it in broth and that helped, but it seems like everyone here just eats it straight out of the pot and likes it…do you just get used to the taste, or cover it up with lots of salt? Is red quinoa more flavorful? All we’ve ever used is white.

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Emily Malone Reply:

Well I am a big salt fan, so I use a lot of salt. But you can also season it with dressings, spices, mix-ins – tons of stuff! Red quinoa is the same flavor, but the texture is a bit chewier (I like it better!).

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Debbie B.     at 6:51 pm

I love quinoa and rely on it as a vegetarian! It always fun to see people try and pronounce it for the first time … I had no clue how to say it myself! I love making salads with it and it’s such an easy way to get some good nutrients.

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Aly     at 7:19 pm

I love the idea of quinoa and greens. I bet it would be great with rainbow chard. Then saute some tempeh in coconut oil, smoked paprika, and serve on top. Oooh, I know what’s for dinner tomorrow!!

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The Peanut Butter Addict     at 7:27 pm

Great post! I was thinking of buying quinoa for the first time this weekend and now I’m inspired :)

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Sarah @ goingongoals     at 8:31 pm

Great post! I love quinoa. I am so glad you inspired me to try it. I use it instead of rice in many many dishes.

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Donna     at 8:34 pm

I’ve been using the red quinoa from Trader Joe’s without rinsing and it’s been delicious. I’m willing to try rinsing to see if there’s a difference.

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Alaina     at 8:35 pm

I love, LOVE quinoa! It’s pretty much replaced brown rice in our household. I love mixing it with beans, chicken, even almond milk and dried fruit for breakfast! :-)

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Sarah K. @ The Pajama Chef     at 8:56 pm

mmmm i love quinoa. i want to try your energy bars!

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chelsey @ clean eating chelsey     at 9:03 pm

I love quinoa – it’s by far one of my favorite grains!

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Bronwyn Coyne     at 9:11 pm

I totally LOVE me some quinoa. Ironically enough I have to do a presentation in a couple weeks on grains, and quinoa might be our star player!

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Kasey @ thisbodyismyhome     at 9:32 pm

Emily, I’ve made your Three Grain Chewy Energy Bars before and loved them! I will definitely have to make any batch soon :)
Also, it seems that I really should get me a rice cooker. My friends couldn’t understand why I was so excited when I got a Kitchenaid stand mixer for Christmas. But kitchen appliances make me happy.

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Emily Malone Reply:

So glad you like them!!

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Kris     at 9:37 pm

It was love at first bite when I tried quinoa. I love the recipe I used first — broccoli pesto w/ quinoa. Fabulous!

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Maddie     at 9:37 pm

Great post! I love quinoa :)

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Kelly Anne     at 9:45 pm

I’ve been waiting for Great Grains to reappear! I am a huge grain fan. Keep ‘em coming! Thanks :)

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Olena     at 9:54 pm

Wow, what a coincidence! Quinoa has been on my mind too. Did a post on it today before even seeing yours! http://the-fit-gourmet.blogspot.com/2011/02/qui-qui-quinoa.html

What an awesome ingredient.

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Rachel Mount     at 10:41 pm

I do a variation of this, topped with any Indian-type curry sauce, for breakfast. Crazy, I know. It’s surprisingly fabulous after a run.

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Emily Malone Reply:

Oh wow, that sounds delicious. Curry for breakfast? I might have to try that.

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Erin @ WholesomeRD     at 11:05 pm

Great post!

I read that quinoa is actually a seed! Pretty interesting stuff. I’m in love with it and I find myself actually craving it. So easy to use, so tasty and so good for you! :)

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Kiran     at 12:08 am

Thanks for sharing the benefits and detailed quinoa info. I need to sample some, ASAP!

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Jen     at 7:15 am

You are brilliant and i can’t wait to make this dish! One of my favorite ways to eat quinoa is to mix it with steel cut oats for breakfast. I’m full for HOURS!

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Kristin (Cook, Bake, Nibble)     at 8:40 am

This is a great series! I love both types of quinoa, though I find the red has an “earthier” taste (which is great sometimes!) and the white more mild. I like mixing the red with roasted veggies and using the white for tabbouleh! :)

xo

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Jess     at 9:24 am

quinoa is one of my go-to staples. it’s so easy to jazz it up and make a complete meal in minutes.
hippie food doesn’t make you hippy.

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raynboestar     at 5:02 pm

5lbs of organic rinsed Quinoa is only $10 at Costco. I buy two a month and make all kinds of deliciousness. Going to try it with greens next:-)
I make cookies out of quinoa flakes. Have you used those?

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Parita@myinnershakti     at 8:40 pm

Quinoa is awesome! I absoulutely love it! Your recipes look so good…must try the soup! Other great ways to serve it is spiced up and stuffed in peppers and mixed in with sauted asparagus and chick peas. :) Great post!

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Melomeals: Vegan for $3.33 a Day     at 11:34 pm

Quinoa is really my favorite grain out there. I wish it wasn’t so expensive though……lately it’e been 9.99 a lb in my neck of the woods

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Mindy     at 12:26 am

Hi, I love your blog! I just sent myself a bunch of your recipes that I’m excited to try. Thank you!

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Diana @ frontyardfoodie     at 12:32 am

I am in love with quinoa. I discovered it when I went raw a couple years ago. Note to self, it sprouts REALLY fast.

I’ve never had red quinoa though but I really need to go get some!

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Stefanie @TheNewHealthy     at 12:51 am

I always make quinoa in my rice cooker–but I had no idea that you could put all the rest of the ingredients in as well!! Thanks! :)

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Marty     at 5:33 am

Excellant post! Quinoa is my grain if choice these days, being a gluten-free vegan, complete protein, easily digestible. I buy white and red and mix them together to cook them. I’ve never seen the black though!

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Shannon     at 8:06 am

Quinoa is one of my favorite foods! Great tribute!

I love your blog, and I mentioned it in an interview today. Check it out when you get a chance: http://naptimemomtog.com/2011/02/12/shannon-living-with-the-lowrys-spotlight-17/

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Jenn from Much to My Delight     at 8:23 am

I love this post–I have been eating quinoa twice a week for the past year and am convinced it’s one of the world’s greatest foods. I love that you make it in the rice cooker with the veggies at the same time. I’ve never tried that. i’m also very curious about the bars–never would have though it could be used that way. Great post, Emily! I really do love your blog.

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Sarah (Running to Slow Things Down)     at 9:49 am

Quinoa is one of my favorite grains. It’s so versatile and delicious and super healthy. Love it. :D

These recipes sound fantastic! I can’t wait to try some of them out. :D

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Richelle     at 12:05 pm

I love Quinoa, especially the red stuff! Can’t wait to hear about other types of grains.

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Kristina     at 12:49 pm

LOVE Quinoa!!! Lately I’ve been using it in place of where I would normally use rice (with stir frys, curries etc), and I can’t wait to try all of these recipes :)

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Lisa     at 4:43 pm

I LOVE QUINOA! It is so wonderfully versatile!

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rofomom     at 10:51 pm

Thanks for reminding me of WHY I love QUINOA so much! And for the new ideas to prepare it!

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Marika     at 5:04 am

Hooray for a new Great Grains post! I’ve referred back to your millet post many times and kept wondering when we’d see another one :-).

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Maria     at 9:29 am

I love quinoa and keep trying to convince folks to eat it all of the time. I love finding new ways to serve it. :)

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Katy @ Wiggle Wagon     at 11:21 pm

I’ve heard a lot of good things about Quinoa, so I’ve been wanting to try it. I also read a suggestion somewhere to use quinoa as baby-food, so I’m somewhat intrigued. I need a simple way to make it with few ingredients and no oils for the bébé. I’ll be picking some up on my next trip and coming back to use your suggestions. I’m excited!

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Megan     at 9:54 pm

I just made your one-pot dish tonight and LOVED it! I thought it would lack flavor with just a bit of salt and pepper as seasoning, but it didn’t at all! I used half quinoa and half lentils, and used Swiss chard as my greens. I will be making this again – thanks!

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Brandy     at 6:52 am

I have made this dish twice – in the rice cooker -and it’s great! Thanks so much for posting recipes. :)

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Chiara     at 11:35 am

made this recipe this am and it rocks! thank you!

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Yehudit     at 5:44 am

I cooked up some white Quinoa with millet tonight for dinner and although I soaked them together for 2 hours I forgot to rinse it before the soaking or after. It is very bitter but I can force myself to eat it but will this be ‘bad’ for me?
Would love to know before I eat more? Thanks for any comments : )

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Typical. | Daily Garnish     at 8:16 pm

[...] by Recipage!).  This week’s favorites are all made with one of my favorite grains – quinoa!  Enjoy.  :) « « Previous Post: The Waiting [...]

Jenny     at 6:53 pm

Yum, just made this tonight and added some sauteed tofu with a little BBQ sauce and it was delicious and healthy. Had it going in the rice cooker while I worked out and I had delicious dinner waiting for me! Thanks so much for this and for showing how great a rice cooker is!

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Daily Garnish » Blog Archive » Mediterranean Quinoa Salad.     at 4:35 pm

[...] vegetarian sources are actually pretty easy to find.  A personal favorite in our house – quinoa.  And when summer rolls around and we are looking for light ways to incorporate protein into [...]

Food for the eyes | Peachy Palate     at 12:34 pm

[...] plain cream Quinoa but I’ve been dying to try Red Quinoa having first seen it on Emily’s Blog, Daily Garnish but I have some difficulty finding it, that was until [...]

Eating For Two. | Daily Garnish     at 7:22 pm

[...] A sample dinner might be something like this – two gigantic roasted portabella mushrooms, topped with one-pot quinoa and greens.  [...]

A Hawaiian Farewell. | Daily Garnish     at 5:02 pm

[...] Perfectly cooked garlic quinoa… [...]

Crispy Blackened Tofu « Live Well     at 3:19 pm

[...] side, until both are crispy and blackened to perfection.  Slice and serve on a bed of rice or quinoa with a side of roasted [...]

Daily Garnish » Blog Archive » Building Vegetarian Meals.     at 8:56 am

[...] the grain of choice for the night is quinoa, I don’t worry about any additional protein sources – quinoa serves double duty (it’s source [...]

Daily Garnish » Blog Archive » Quinoa Stuffed Squash Boats.     at 4:26 pm

[...] turned any of the meals into recipes.  One of my favorite dishes I made that summer were the quinoa stuffed zucchini boats.  Last week, I decided to make them again – this time with a few changes and [...]

Daily Garnish » Blog Archive » A Look At Lunch.     at 3:52 pm

[...] grains and things each Sunday.  That way we go into the week with a fridge full of things like quinoa salads, cooked vegetables, and rinsed beans.  It’s nice for Casey to have some packable [...]

Daily Garnish » Blog Archive » Eleven Months.     at 4:39 pm

[...] Foods:  eggs, quinoa, lentils, tomatoes, peaches, [...]

Daily Garnish » Blog Archive » Foodie Baby: One Year.     at 10:25 pm

[...] something cooked and ready to go.  I also make a few big batches of things during the week – quinoa, lentils, applesauce, roasted veggies – so they are on hand for lunches and [...]

tessa reeve     at 10:43 am

So if I cook up a bunch of quinoa to have on hand, how long will the cooked quinoa last in the fridge? That is if there is any left after making recipes…

[Reply]

careers at home university income     at 7:14 pm

careers at home university income…

Daily Garnish » Blog Archive » Great Grains: Discovering Quinoa….

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