Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help Me With Quinoa

organicmama

Recommended Posts

organicmama Contributor
organicmama
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

I love quinoa in place of rice or in a salad. Love quinoa/corn pasta.

I tried quinoa breakfast cereal (flakes) and almost threw up.there's a bitter undertaste. Ick. Almost ruined the pasta experience for me.

So, stick without as a whole grain used sparingly? Perhaps destroying the whole grain brings out a bitterness?

kenlove Rising Star
kenlove
Posted

I love the grain with a ton of fine diced onions, peppers stripped ear of corn and whatever else is lying around. First cook it in the rice cooker )1 to 1.5) using veggie broth I make and garlic. Sweat all the veggies while thats cooking then mix it together. I dont use salt but will use braggs aminos with it or anothert salt free spice.

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

kareng Grand Master
kareng
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

Me too!

Reba32 Rookie
Reba32
Posted

I like it with some lemon juice, olive oil and fresh mint over a salad with some roasted chick peas and pine nuts :) Try this recipe

1 540-ml can chickpeas, rinsed and drained

3 tbsp olive oil, divided

1 tsp brown sugar (I omitted this, I don't use sugar, even in small amounts, it's quite nice without it)

1/2 tsp ground cumin

1/2 tsp kosher salt, plus more for vinaigrette

1/4 tsp red pepper flakes

1 cup quinoa, cooked according to package directions

zest of 1 lemon

3 tbsp fresh lemon juice (about 1 lemon)

1 tsp honey (which I also omitted)

salt and freshly ground black pepper

3 tbsp chopped fresh mint

1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup

1/4 cup toasted pine nuts

Preheat oven to 400F. Combine chickpeas, 1 tbsp olive oil, (brown sugar), cumin, kosher salt, cinnamon and red pepper flakes in a bowl and toss well. Transfer mixture to a parchment paper-lined baking sheet and roast in oven, shaking pan occasionally, about 20 minutes, until chickpeas are golden brown and crispy.

Meanwhile, cook quinoa according to directions. Fluff with a fork, set aside.

In a small jar with a tight-fitting lid, combine lemon zest and juice, (honey) and remaining 2 tbsp olive oil. Cover with lid and shake until well blended. Season to taste with salt and pepper. Stir in mint and set aside.

To serve, toss arugula and quinoa together with half the vinagrette and divide evenly among four bowls. Spoon roasted chickpeas over top and garnish with pine nuts. Drizzle with remaining vinaigrette, if desired.

Roda Rising Star
Roda
Posted

Make sure you are rinsing it very well. It has a bitter coating on it and if you don't rinse it it will taste off. I have made this several times and love it. Good for the cool weather days. It is a peruvian quinoa stew. It is vegetarian, but it probably would be really good made with chicken stock and bits of chicken too. I'm having this for supper tomorrow night. I may cut up some corn tortillas and fry them and add them to the top with a dollop of sour cream or shredded cheddar cheese on top.

Open Original Shared Link

sa1937 Community Regular
sa1937
Posted

The Ancient Harvest brand of quinoa is already washed and needs no prerinsing. I don't know how the price compares to other quinoa but I have found Ancient Harvest at Wal-Mart.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

I want to love quinoa. I really do. I love the idea of a high protein grain and something different than the norm. I have a wide palate typically and dint hesitate to buy 10 lbs of good quality organic quinoa when it went on sale.

However, I just haven't found a way to like it yet. I tried a breakfast recipe, cooked in broth (not too bad), and then toasted it and cooked like rice (yuck, tasted burnt). I am typically a pretty good cook and love new ingredients and recipes.

So, help me love quinoa. Tell me how to cook it so we enjoy it. Give me good recipes. I love quinoa pasta too, just not the smelly flour and grain itself.

How are you making it?

I rinse the quinoa (important step to remove the saponins that taste awful), put 1 part quinoa and 2 parts water in a pan, bring the water to a boil, stir well, cover, turn the heat off, and let it sit for at least 20 minutes (30 is even better). If any of it is sticking to the bottome of the pan... well, you're cooking it wrong! :)

kenlove Rising Star
kenlove
Posted

I found cooking in a rice cooker is very easy-- I forget not everyone has a rice cooker like here in Hawaii but if I had to get one just for quinoa I would. Always comes out perfect and keeps it warm until your ready to eat.

How are you making it?

I rinse the quinoa (important step to remove the saponins that taste awful), put 1 part quinoa and 2 parts water in a pan, bring the water to a boil, stir well, cover, turn the heat off, and let it sit for at least 20 minutes (30 is even better). If any of it is sticking to the bottome of the pan... well, you're cooking it wrong! :)

lemontree1 Rookie
lemontree1
Posted

It is really good with lots of butter and frozen peas cooked in. We've mixed it with marinara, chunks of cheese and browned ground beef, then used it to stuff peppers or just chop the peppers and add to the mixture. I typically just put some in a bowl, top with marinara and cheese then microwave it until the cheese is melty. Tastes a bit like pizza. :-) On that note, I may just try it one of these days with real pizza toppings-- pineapple or caramelized onions or mushrooms or something else.

Roda Rising Star
Roda
Posted

The Ancient Harvest brand of quinoa is already washed and needs no prerinsing. I don't know how the price compares to other quinoa but I have found Ancient Harvest at Wal-Mart.

I rinse it regardless if it is already washed. I don't think they rinse it good enough, at least for my taste buds.

lucia Enthusiast
lucia
Posted

organicmama,

I'm curious - did you enjoy it more after rinsing it thoroughly?

  • 1 month later...
Sharon Newbie
Sharon
Posted

organicmama,

I'm curious - did you enjoy it more after rinsing it thoroughly?

I bought the grain, rinsed it well (or so I thought) but we didn't like it. Now I'm wondering what to do with the rest of the bag. Love quinoa flakes, use it cooked as a breakfast ceral, and in place of oatmeal in any recipe that calls for oatmeal.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,999
    • Most Online (within 30 mins)
      7,748
    Kanan
    Newest Member
    Kanan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By knitty kitty · Posted

      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...