Quinoa ♥

Epicurean Exploits - Food and Recipes
1

Quinoa is something I’ve always wanted to love, but my feelings were lukewarm at best. I stumbled on to this recipe while looking for a summery dish to bring to a neighborhood barbecue, and it was a huge hit. The flavors are great, but part of what I loved about this recipe was that the two-stage cooking process yields much better texture than simply boiling the quinoa. By analogy, it’s like what happens to french fries in the two-stage frying process. Step one makes them edible. Step two makes them worth eating. A really nice, healthy dish for those meatless Mondays…

Quinoa with Corn, Scallions, and Mint
http://www.epicurious.com/recipes/food/views/Quinoa-with-Corn-Scallions-and-Mint-235480

2

Other than the high glycemic index corn…that looks phenomenal. Mint is the perfect herb for summer…in drinks, food, and dessert.

Last time I made quinoa, I used sliced almonds, crumbled goat cheese, and fresh herbs, but I bet it would be fantastic with mint, and I need to try the two-step process.

3

Corn is high GI, but I think the glycemic load isn’t bad. It works out to about half an ear of corn per serving. If you try it, don’t skimp on the lemon zest.

4

As long as there is no dill in there. Dill is to me as cilantro is to Todd…errr, I meant Melissa.

5

No dill, dillweed. neener

6

Quinoa is awesome, I usually make cold salads with it. I will dig out some recipes and post. I will also try the recipe in the first post.

7

Meatless Mondays??!!

[scratch.gif] [scratch.gif]

[rofl.gif]

8

I love this recipe! I don’t care for raw scallions so I sauté them lightly before adding them.

Quinoa is one of my favorite ways to deal with leftovers. I’ll fold any leftover salmon, chicken (or any kind of meat really), dice any leftover cooked vegetable, sauté some shallots or onion, and season with soy sauce, sesame oil, rice wine vinegar, and grated ginger to make a salad that get devoured quickly.

9

Quinoa reminds me too much of Whole Paycheck. I’d just use orzo like I do with “Greek” (Horiatiki) salad. [berserker.gif]

10

Thanks, made this last night and it was a big hit. Was perfect with some grilled salmon. I have been playing with Quinoa for a while, but the texture was always a little suspect- this was much better. Next time I think I will lose the butter in favor of oil, and will probably substitute lime for the lemon. Nice flavors though.

11

LOVE the ideas to sauté the scallions and use lime in place of lemon. With corn and lime, I think I may add some jalapeño too.

Bob-- I love orzo (which iPad autocorrect wants to change to oral. Nice. That could have been in the DYAC hall of fame) but quinoa is far superior from a nutritional standpoint. It also contributes a deep, nutty flavor to the dish.

Stink-- it’s more like meatless Monday, Wednesday, and Friday around here. I know, I know.

12

Nutrition? [bleh.gif]

13

made the recipe above with mint last night and threw some chicken in there…loved it

14

Made this last night. First time I have made Quinoa. Had some sitting there for some time and wasn’t sure how to make it into something interesting. This was fantastic. I used half butter and half rich chicken stock/juice that I had from roasting a chicken the night before. I might want to use more quinoa and less corn next time, but this was delicious as is. And I think it can be modified and used in lots of additions. I’m thinking of folding some into an omlett. Thanks for posting this Melissa!

15

I’m glad people are enjoying it! With Steve out of town, it’s taking a long time to finish the batch of quinoa I made a few days ago. It holds up very well in the fridge! I’m busting to try the lime/jalapeno variation, but I’m leaving for vacation next week and it will probably have to wait until I get home mid-August.

I like the idea of substituting stock for some of the melted butter…

16

Made this last night as a side to a grilled strip steak. My wife loved the recipe and I thought it was great as well. I agree with the above statements that it lends itself very well for future modifications.