Quinoa

Michael 'Dog3' Lonergan said:

Michael <- actually getting to cook something today

You have my admiration. When it gets this hot, I exist on black cherry
soda. Normally I don't even like soda, or if I get an urge for it, I
resist because it's junk. But in this weather, I give up the fight. I
just bought a 6-pack. Then add Jim's being out of town again, and you
have someone who doesn't bother to cook OR eat.

A friend asked me over on Friday, and I usually do the cooking when we
get together so today I bought the ingredients for a pasta salad with
snow peas, scallions, zucchini, pepper and broccoli raab. That will go
with a tamari, vinegar, ginger, and sesame oil dressing. I usually use
broccoli or arugula, but they're rearranging the produce section at the
supermarket and had the oddest assortment on display. Since Jim doesn't
like either tamari or broccoli raab, the idea hit me to make something
that uses both while he's gone.

Come to think of it, I could use quinoa instead of pasta. My friend
would like that.

--Lia

Julia Altshuler <[email hidden]> dropped this turd
news:[email hidden]: in rec.food.cooking

Quoted message said:

Michael 'Dog3' Lonergan said:

Michael <- actually getting to cook something today

You have my admiration. When it gets this hot, I exist on black cherry
soda.

Bleh... it's so heavy here today you can slice the air. Seems like we
went right from a late, bitter cold snap into mid-August. The sirens just
went off so there is most likely a tornado in the area or a major storm
about to hit. I really dislike the heat and humidity here. My gardens
already look like hell.

<snip tasty sounding pasta salad>

Quoted message said:

Come to think of it, I could use quinoa instead of pasta. My friend
would like that.

I never think of qinoa. Thought I'd try it today. If it goes over I'll
use it in other recipes I have.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

Michael \'Dog3\' Lonergan said:

Julia Altshuler <[email hidden]> dropped this turdnews:[email hidden]:in rec.food.cooking

Quoted message said:

Michael "Dog3" Lonergan wrote:

Quoted message said:

Quoted message said:

Michael <- actually getting to cook something today

Quoted message said:

You have my admiration. When it gets this hot, I exist on black cherry
soda.

Bleh... it's so heavy here today you can slice the air. Seems like we
went right from a late, bitter cold snap into mid-August. The sirens just
went off so there is most likely a tornado in the area or a major storm
about to hit. I really dislike the heat and humidity here. My gardens
already look like hell.

<snip tasty sounding pasta salad>

Quoted message said:

Come to think of it, I could use quinoa instead of pasta. My friend
would like that.

I never think of qinoa. Thought I'd try it today. If it goes over I'll
use it in other recipes I have.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

Have you cooked it before? I really recommend a rinse in hot water to
get rid of the natural bitter coating before cooking it. It makes a
great side dish and is a complete protein!

Joanne

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Quoted message said:

Have you cooked it before? I really recommend a rinse in hot water to
get rid of the natural bitter coating before cooking it. It makes a
great side dish and is a complete protein!

Joanne

I have never cooked quinoa before. I researched it this morning and as you
said, rinsing is pretty much what all the articles I've read have said to
do. Thanks.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Michael 'Dog3' Lonergan said:

I have never cooked quinoa before. I researched it this morning and as you
said, rinsing is pretty much what all the articles I've read have said to
do. Thanks.

Rinse in COLD water. Hot will begin the cooking process. Cold gets rid
of dust and bitterness perfectly well.

--Lia

Julia Altshuler said:

Rinse in COLD water. Hot will begin the cooking process. Cold gets rid
of dust and bitterness perfectly well.

I've never noticed that quinoa needs rinsing. We get ours at Trader
Joe's. I've also seen red quinoa at stores.

High protein grain.

Karen

Karen <[email hidden]> dropped this turd news:1182980725.195348.287540
@e9g2000prf.googlegroups.com: in rec.food.cooking

Quoted message said:

Julia Altshuler said:

Rinse in COLD water. Hot will begin the cooking process. Cold gets rid
of dust and bitterness perfectly well.

I've never noticed that quinoa needs rinsing. We get ours at Trader
Joe's. I've also seen red quinoa at stores.

High protein grain.

Karen

Did you notice a bitter taste to the quinoa you made? Ours last night was
delicious. I did rinse it. Do a Google on quinoa and see what you come up
with. Almost everything I read suggested rinsing with cold water before
cooking. Using hot water to rinse begins the cooking process according to
the articles.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Michael 'Dog3' Lonergan said:

Did you notice a bitter taste to the quinoa you made? Ours last night was
delicious. I did rinse it. Do a Google on quinoa and see what you come up
with. Almost everything I read suggested rinsing with cold water before
cooking. Using hot water to rinse begins the cooking process according to
the articles.

My quinoa has never tasted bitter to me whether I've washed it or not.
It does make sense to wash it, I think, because it makes sense to wash
most things we eat. Apples have been through a lot of handling and
boxes and packaging before they get to the produce department. Even if
they've been grown without pesticides, it still makes sense to wash the
travel dust off them. Same logic with rice, beans and quinoa. If
there's been processing, there's some dirt and dust.

I measure the quinoa in a measuring cup, pour it in the strainer, rinse
it well with cold water, then dump it in the sauce pot for cooking.
Since it only takes 15 minutes, I don't worry about starting the cooking
process with hot water.

--Lia

Here's one to try. I make a non-traditional Tabbouleh, where I substitue
the Bulgar with a mix of Bulgar and Quinoa, or a 3-grain version with
Bulgar, Quinoa, and Couscous. Great for those hot summer dinners.

Tabbouleh (Rich's)

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bulgur, cooked
1/2 cup couscous, cooked
1/2 cup quinoa, cooked
1 small cucumber -- minced
1 cup parsley -- chopped
1/2 cup green onion -- chopped
2 tablespoons mint leaves -- minced
4 tablespoons lime juice
4 tablespoons lemon juice
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook Grains and let cool.

Mix cooked grains, onion, cucumber, mint, and parsley in a large bowl.
Blend remaining ingredients well in a seperate bowl or shaker. Pour over
grain mix and toss well. Refrigerate before serving.

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