Quinoa is quite pricey in the UK, so we don't tend to eat it as a carbohydrate. Any sort of curry, casserole, stew could have quinoa slung into it to, as you say, beef up the protein count. I add it to stew pots mid way through cooking, or boil it until tender on the hob and simply add to salads with a dressing. It's great to give to young children.
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The Quinoa available here in Germany is not always the same available at home in the US, so you find recipes vary greatly here...
Most the places I know to get quinoa recipes, are gluten free blogs. If you're interested - let me know and I can point you in the right direction.
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Just another Celiac trying to live in a "Crumby" WBRO friendly world.
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This recipe is from The Bread Lover's Bread Machine Cook Book:
Quinoa Bread
1 1/2 lb. Loaf
1/2 cup of water
1/2 cup of buttermilk
1/2 cup of firm-packed cooked quinoa
2 tablespoons of sesame oil
2 tablespoons of honey
3 cups of bread flour
1 tablespoon of gluten
1 1/2 teaspoons of salt
2 teaspoons of SAF yeast or 2 1/2 teaspoons of bread machine yeast
Add ingredients according to manufacturer's instructions. Set crust on dark and on Basic cycle.
I personally prefer the medium crust. It also tastes good with the medium crust.
hi , i saw this one on a tv programme and everyone went crazy for it.
i havent got round to buying my ingredients yet, but everyone at a party who tried it loved it! carnival couscous with quinoa
Serves 5
Ingredients
75g plain couscous
75g red quinoa, boiled for 5 minutes and drained
300ml boiling water
2 tbsp extra virgin olive oil
5 medium vine tomatoes, roughly cubed
2 Sango radish sprouts (they are purple)
Handful fresh basil leaves, chopped
1 tbsp freshly grated Parmesan
1 garlic clove, peeled and finely chopped
Salt and freshly ground black pepper
Method: How to make carnival couscous and quinoa
1. Mix the couscous and quinoa together in a large bowl. Pour over the boiling water and oil. Stir constantly for 1 minute, then leave to stand until all water has been absorbed. 2. Stir once more with a fork until light and fluffy. Cover and place in the fridge until cold. 3. When ready to serve, add all the remaining ingredients to the couscous and quinoa and stir well. Season to taste and serve.
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