I was searching the web for vegetables that had most of the essential amino acids, and found quinoa. It is, in fact, said to have all of them:

“Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own…”

www.hsph.harvard.edu/nutrition...ood-features/quinoa/

Descriptions of its nature and taste sounded promising, so I bought a package of it from my grocery to try. And, by golly, it’s pretty tasty. Low calorie, and lots of fiber to boot.

Apparently most folks eat it mixed into other foods, e.g., salad greens, but I eat by itself. I mix a little bit of seasoning salt and Cholula Green Pepper hot sauce into the cooking water before I stir in the quinoa.

BTW – it kind of looks like a cereal grain, but it’s actually the seeds of a plant in the amaranth family. It’s pronounced “keen-wah”.

My wife used to make a cold salad with it by adding chopped tomatoes,red onion,cucumbers,olives, feta cheese and fresh chopped herbs.

Like eating dirt...

BLEH!

I use it in place of rice for a delightful variation in a wide range of dishes.

I like it. It's all protein, very little carbs. Good food for a diabetic. Try the red.

Once I tried this recipe from Cook's Illustrated, I was hooked. I have used this to turn folks who were very anti-quinoa.

Quinoa Pilaf with Herbs and Lemon

Ingredients
1-1/2 cups prewashed quinoa
2 tablespoons unsalted butter, cut into 2 pieces
1 small onion, chopped fine
3/4 teaspoon salt
1-3/4 cups water
3 tablespoons chopped fresh herbs
1 tablespoon lemon juice

Directions
1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
2. Return now-empty pan to medium-low heat and melt butter. Add onion and salt; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.
3. Increase heat to medium-high heat, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered for 10 minutes. Fluff quinoa with fork, stir in herbs and lemon juice, and serve.

Notes:
If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe.

Any soft herbs, such as cilantro, parsley, chives, mint, and tarragon, can be used.

THIS VERSION IS THE BOMB, and the only one I make now:

Notes:
With Chipotle, Queso Fresco, and Peanuts

Add 1 teaspoon chipotle chili powder and 1/4 teaspoon ground cumin with onion and salt. Substitute 1/2 cup crumbled queso fresco; 1/2 cup roasted unsalted peanuts, chopped coarse; and 2 thinly sliced scallions for herbs. substitute 4 teaspoons lime juice for lemon juice.

I use this from Costco:

Yup, it's a great staple that we're also using more often, as well.

Great on salads.

quote:

Originally posted by signewt:
I use it in place of rice for a delightful variation in a wide range of dishes.

Same. Or mixed with rice.

Said in jest but a little shocked that you can live in CA and just now hear of it.....

I throw a quarter cup or so of uncooked quinoa into my chili recipie. You don't see it when it's cooked but it adds nutrition and thickens the sauce.

I don't do a lot of starch, if so, its usually rice or, potatoes but, I'll make lentils and quinoa for some variety. Like most starchy/grain foods, having a gravy or, sauce to be eaten with makes it go further.

I always laugh when thinking back, I was at a friend's house and his wife made for herself dinner: a block of tofu and poured salad dressing over it....she honestly thought that was how it could be eaten. The bigger picture, that household was not a cooking family so, lots of kitchen ignorance.

I enjoy quinoa in many different dishes. Know a person finishing up their Crop Science PhD with an emphasis in ... Quinoa.

Keep in mind if on a renal diet that quinoa is high in potassium and phosphate.

quote:

Originally posted by konata88:
Said in jest but a little shocked that you can live in CA and just now hear of it.....

It was hiding under his kale chips.

Kale chips? That's a thing? How do you put butter on it?

I'm still getting used to kale and chard. I can only take so much per month. Needs lots of butter, salt and sugar.

My wife loves quinoa - I can't eat it. But I do like hemp seeds(?). It's kind of nutty that goes well with cereal, oatmeal or even in pancakes. Not sure if there are any health benefits, just kinda tasty.

Boring filler.

I don’t use it a lot, but we make this recipe quite a bit and love it. Skillet or in the Instant Pot.

https://www.spoonfulofflavor.c...taco-quinoa-skillet/

I bought some to try as an alternative to couscous but found it sorely lacking in comparison.

I like it...best part is its just as good cold as hot.

I find it quite bland, but then again most grains are by themselves.

I like to make mine with a little lime juice, cilantro, and add whatever produce you like. Corn, tomatoes, cucumbers, and avocados are my favorite.

You need to be tested on pronouncing it before you are approved to eat it!

Q-nowa
Kwee-no-wa
Q-Ino-ah
Wa-keena
Key-on-ah
Ko-eh-na

9 sec mark...