Quinoa makes a really nice substitution for bulgar and can be used in a Tabouli recipe with mint, garlic, tomatoes, green onions, olive oil and lemon. It's a tasty grain that can be tossed with vegetables like grilled asparagus, broccoli, peppers or spinach. It is high in protein and gluten-free so if you are vegan or vegetarian, it's a nice addition to your diet. You can use it anywhere you would use rice.
I typically use it in savory dishes, but you can fine grind the grain to make a flour for baking cookies, & cakes or homemade pasta.
I like to cook it up with 1/2 OJ and 1/2 chicken or vegetable stock, and serve it with grilled chicken or fish and vegetables.
I agree with Chris. I also prefer quinoa to couscous. I think the two are interchangeable, recipe-wise. The only difference is that quinoa takes longer to cook. I recently made a quinoa pilaf, as a side-dish to my husband's steak (instead of the customary potatoes). It was hearty enough to stand-up to beef.
I love to saute a little shallot, garlic and mushrooms and toast the quinoa before adding chicken broth or water (adding a little cumin, salt, pepper to taste). I've made this in a vegan version for friends - water only for the cooking liquid - and got rave reviews.
Answers
December 15, 2010
Quinoa makes a really nice substitution for bulgar and can be used in a Tabouli recipe with mint, garlic, tomatoes, green onions, olive oil and lemon. It's a tasty grain that can be tossed with vegetables like grilled asparagus, broccoli, peppers or spinach. It is high in protein and gluten-free so if you are vegan or vegetarian, it's a nice addition to your diet. You can use it anywhere you would use rice.
I typically use it in savory dishes, but you can fine grind the grain to make a flour for baking cookies, & cakes or homemade pasta.
I like to cook it up with 1/2 OJ and 1/2 chicken or vegetable stock, and serve it with grilled chicken or fish and vegetables.
December 18, 2010
I agree with Chris. I also prefer quinoa to couscous. I think the two are interchangeable, recipe-wise. The only difference is that quinoa takes longer to cook. I recently made a quinoa pilaf, as a side-dish to my husband's steak (instead of the customary potatoes). It was hearty enough to stand-up to beef.
January 5, 2011
I love to saute a little shallot, garlic and mushrooms and toast the quinoa before adding chicken broth or water (adding a little cumin, salt, pepper to taste). I've made this in a vegan version for friends - water only for the cooking liquid - and got rave reviews.