Some facts about quinoa
What is quinoa and what section of the grocery store can I find it?
Quinoa is a seed that is sometimes sold as a grain. It cooks exactly the same way as regular rice. It has a really nice nutty flavor. Quinoa is unique because it is one of only a few vegetable sources of all 8 amino acids, making it a powerhouse of nutrition. You can usually find it in the natural foods section by the rice and couscous stuff, or sometimes in the bulk foods section.
Can you freeze quinoa after it has been cooked?
Yes, you can freeze cooked quinoa. From spicehouse.com:
“Can make 1 lb of quinoa and freeze leftovers. Try it mixed into scrambled eggs.”
From the DallasNews: “Cut dinner prep time by freezing grains. Few people know that you can freeze grains, which turn out fluffy, not mushy, when microwaved or cooked in a pan. Try freezing cooked grains such as rice, quinoa and millet in small glass bowls to cut your dinner prep time during the week.”
From 101cookbooks.com: “I cooked off a number of different grains a couple weeks back, let them cool to room temp, packed the grains into small freezer bags, and stacked them in the freezer – quinoa, millet, and brown rice.”
What are the medical benefits of quinoa?
It is good for those with celiac disease. Quinoa isn’t a grass, so it doesn’t cause problems. It used to be grown mostly in South America and it has nigh levels of Vit B and protein.
I have eaten it, it isn’t bad. You can buy it at Whole Foods.
What is the best method for washing quinoa?
I usually just rinse quinoa in a strainer. Not all quinoa will have the powdery residue on it. The darker brown quinoa is grown in California and does not seem to have the quality of flavor as the lighter colored quinoa. Some lower-priced quinoa has a brown, powdery residue. This quinoa needs to be rinsed thoroughly before cooking because the saponin powder has a bitter, soapy flavor, and gives the quinoa a sticky texture. You might want to experiement with different kinds of quinoa. Look for a plump, clean, light ivory-colored grain.
What do you do with quinoa to liven up the taste?
I’ve used it as a salad ingredient, re:pasta type salad..you can add whatever pleases your palate as you would in a pasta type salad…from veggies (tomatoes, onion, celery,peas, peppers, black or green olives, etc) to shrimp & tuna..condiments can be mayo, olive oil & vinegar or any other dressings that you choose..
Is quinoa easier to digest than brown rice?
I love quinoa! I am just recently hooked on it, and I do find that it’s a little more gentle than brown rice. Quinoa is considered one of the new “super-foods” and it’s super healthy – definitely better than white rice. I did a lot of reading up on it before I made it the first time and you want to be sure to rinse it really well. I also soaked mine for 30 minutes in cool water – changing the water if it became cloudy. (otherwise it has a tendency to have a soapy taste). Drain it and cook it however you like! The way I’ve been doing it is to saute some sliced portabello mushrooms and onions in a bit of butter or olive oil (both have worked fine, but the olive oil is obviously healthier! lol!) Then add some salt and pepper, some minced or dried thyme, some chicken broth and your quinoa (it’s about 1 cup quinoa to 2 cups liquid)….let simmer until the liquid is gone and serve! I really love it!
How much is a single serving of quinoa?
Use 1 part quinoa and 2 parts water, bring them to a boil and then simmer, covered for 15 minutes, or until all the water is absorbed. Do not stir the quinoa as it is cooking or it will cook unevenly.
I would say about 1/4 cup dry would yield enough for one person, but I personally eat as much as 1/2 cup (dry).
What is the difference between red and white Quinoa ?
I love red quinoa because it’s a bit higher in fiber and protein. I find it always cooks in 15 minutes and has a nutty flavor and slight crunch.
Here’s a bit of info for you:
“Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it’s own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant “crunch” when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.”
Source:- Yahoo Answers
