quinoa - how to cook it and recipes?

[JustForToday]

I posted this in the wrong place last time. Can anyone tell me any good recipes using millet, quinoa, amaranth, barley, or buckwheat? I am allergic to oats and rice as well and need to vary my grains/starchy vegetables to avoid becoming sensitive with overuse.

Quinoa suggestion

I boil the quinoa in water in my rice cooker with 1 part quinoa to 2 parts water. It’s best to rinse the quinoa first to remove impurities. After its cooked I fluff it up with a fork & add salt ,pepper, chopped fresh Italian parsley & dried cumin, coriander, sage & turmeric. It ends up being a Moroccan flavor which goes well with all meats/proteins.

[JustForToday]

I've eaten quinoa for breakfast and it goes well with pineapple or berries, cottage cheese (or other dairy) and tofu.

Someone had given a suggestion at a meeting for a tofu stir fry using the cooked quinoa and it tasted good for breakfast.

6oz firm tofu (water packed and organic)
1 cup of berries or pineapple chunks (fresh is best or canned in it's own juice rather than concentrated fruit juice)
1/2 cup of cottage cheese (watch for added whey and processed starches in the list of ingredients)
1 cup of low fat or non fat yogurt (Dannon's is very good tasting and also Trader Joe's)

Spray a small saute pan with the clean cooking oil (store brands usually taste the best - canola or olive oil and avoid using Pam because it has alcohol in it). Add the tofu and I break it up into bite size pieces and I added some pumpkin pie spice to this and it tasted good. If the pan seems dry, add a bit of water to help steam the tofu for about 10 minutes. Measure out a cup of the cooked quinoa and add it at any time - great way to reheat it, if it's been in the refrigerator for a few days. Most cooked grains will be ok for up to 4 days in the fridge. After it's been dished up, add the cottage cheese and yogurt. Dairy can be used as a protein also.

[JustForToday]

Barley is great when added to soups. When I fix soups, I make the main pot with whatever vegetables I enjoy - carrots, celery, onions are my favorites and I'll cook this with beef for stew for a few hours till tender. If watching chloresterol and fats, then make this up the day before you need it and then when it cools in the refrigerator, the fat will rise to the top and harden and can just be taken off easily. I also like to cook this soup with a large soup bone to give it extra flavor and the calcium will leach from the bone into the soup for those with osteoporosis problems. (the same thing is true when making chicken soup - I try to use the pieces of chicken - bone and all)

I measure out my veg separately (1 cup ) and then add it to my 4 quart casserole "bowl" and then add a cup of broth, weigh out my meat and add it, then 1 cup of cooked barley (I cook it in a separate pot and it's used as a starchy veg for dinner), add a cup of salad and 1 tablespoon or less of oil.

For Dinner
1 cup of cooked vegetables
1 cup broth
4oz beef for women (5oz for men)
1 cup cooked barley
add 1 cup salad with 1 T of oil (or less)

[JustForToday]

Buckwheat has a strong taste and if it's toasted then it's called "kasha" and the taste is even more pronounced. If you enjoyed buckwheat pancakes back in the day, then you'll enjoy whole grain buckwheat.

I get the Bob's Red Mill brand of grains - they have been prewashed and have the cooking instructions right on the package. Can also order them online - bobsredmill.com

I like buckwheat for breakfast as a "bowl of mush" - all put into the same bowl

Breakfast suggestion
1 cup cooked buckwheat
6oz mandarin orange slices
1/2 cup of cottage cheese
1 cup of soy milk (or regular milk)


It sounds like an unusual combination and I just happened to try to this when my only fruit on hand happened to be a bag of mandarin oranges that morning. I really enjoy this combination.

[JustForToday]

GRAINS AND HOW TO COOK THEM

Submitted by Loving Food Addict on old forum

Rinse all grains until water runs clear before using them for cooking. For easier digestion, soak grains overnight and pour off the soaking water before cooking, replacing it with the same amount of clean water.

I like to add a pinch of sea salt per cup of raw grain to help bring out the natural sweetness of the grain. I don't use the usual table salt because they have dextrose added.

AMARANTH
Dry grain: 1 cup
Water: 3 cups

On stove top, place dry amaranth and water in a large saucepan, bring to a boil, cover and turn down heat so it doesn't boil over. Stir every 2-4 minutes to keep it from sticking and so cooking will be uniform. Amaranth will not look like it's done until the very end of its cooking time (approx. 15-20 minutes). At that point, it will have a smooth and blended consistency.

QUINOA
Dry Grain: 1 cup
Water: 2 cups

On stove top or in rice cooker, place water and quinoa in pan, cover, bring to boil, simmer until all water is absorbed, approximately 20-25 minutes (rice cooker will shut off automatically).

BUCKWHEAT (When it's toasted it's called kasha - all the grains can be toasted or roasted in a frying pan with or without the clean cooking spray - I like the house brands of the organic canola or olive oil and need to watch to make sure no alcohol is added. The millet gives off the most heavenly aroma when it's toasted for a few minutes before cooking and also has a less raw taste.)

Buckwheat grain: 1 cup
Water: 2.5 cups

On stove top, place water and buckwheat in pan, cook, uncovered, until all water is absorbed, stirring occasionally. use a very large pan as buckwheat tends to boil over.

MILLET
Dry grain: 1 cup
Water: 2 cups

On stove top of in rice cooker, place water and millet in pan, cover, bring to boil, simmer until all water is absorbed, approximately 20-25 minutes (rice cooker will shut off automatically).

TEFF
Grain: 1 cup
Water: 4 cups

On stove top, bring water to a boil. Then add teff, turn down the heat, cover, and stir every 2-3 minutes until thick. Teff will stick to the bottom, so stirring frequently is necessary. Use a large pot as teff tends to boil over.

BROWN RICE
Measurements depend upon the variety of rice and tenderness desired. Typically use:
Grain: 1 cup
Water: 2 cups

On stove top or in rice cooker, place water and rice in pan, cover, bring to boil, simmer until all water is absorbed, approximately 20-25 minutes (rice cooker will shut off automatically).


CORN GRITS (POLENTA, coarsely ground whole corn not corn meal)
Grain: 1 cup
Water: 3 cups

On stove top, bring water to a boil and add the grain, stir till blended and turn down the heat to simmer as this will pop and splatter. Need to stir almost constantly till the grain is cooked, approximately 5-10 minutes.

[Bronxsalsero]

I use a rice cooker to make quinoa. 1 cup of quinoa, 2 cups a water. A pinch of salt and let it do it's thing. 15 minutes or so later it done perfectly.

[gettingitright]

I found this thread right on time. I will try picking up some of these grains on my shopping trip today and try them next week thanks FAA family!

[here42da]

Thanks for all of the shares, tips, and interesting ideas that are being shared. when I think back to the days before FAA (boring). I am grateful to have come so far with the help of all of the program people and sponsors. I look forward to preparing my food, storing, and even take pictures of the plates of food on some ocassions. Whenever we are planning a spcial get-to-gather, family and friends make sure to let me know that they want me to bring a salad. I use the romain hearts, but also add many other raw vegetables. Especially those that will give it a variey of color. I have a steamer/rice cooker, which I enjoy using, and also have access to many of the proper foods from a local fleemarket, kind of like a farmers market.

Having the food properly prepared and in the refigerator or freezer makes life go better. Also Early in program I was given a set of the waterless cookware which is such a wonderful gift for my eating and cooking needs. Canning, and keeping items in the basement keeps me well ahead of the game for months at a time. I love the way we learn from each other and also the sharing of the recipes. If you haven't attended it yet there is a 6:00 p.m. est. recipe meeting each Friday evening.
Take care and keep on keeping on.