Comments on: Quinoa: Creamy Quinoa Porridge & Other Recipes

By: Holly

Holly — Thu, 05 Jan 2012 03:14:42 +0000

Couscous isn’t a grain, it’s pieces of tiny pasta!

By: Lindsay

Lindsay — Fri, 26 Mar 2010 22:37:24 +0000

I am not sure what the problem is here. Did you soak it then? I haven’t made this recipe is awhile so I cannot recall the process, so you may just try the original instructions rather than blending it all. You can always blend it after it is cooked.

By: Ashley-Nicole

Ashley-Nicole — Fri, 26 Mar 2010 14:37:15 +0000

I am not sure what I am doing wrong…I have tried this twice, and each time (I blend the 1 cup of quinoa with the whole 1 1/3 cup water for a more creamy texture), but when I bring it to a boil, it just forms a porridge immediately and burns to the bottom of the pan. Any ideas? Cooking and soaking grains is completely new to me and I feel quite lost…

By: Lindsay

Lindsay — Tue, 28 Jul 2009 19:28:02 +0000

No, I do not believe so.

By: ~M

~M — Tue, 28 Jul 2009 07:44:03 +0000

Thanks for answering, Lindsay! One more question – does the metal of the strainer not interfere with the soaking process or the acid?

By: Liev Wheeler

Liev Wheeler — Fri, 24 Jul 2009 16:43:51 +0000

This is a family favorite (my kids love it!) and is especially good as a summer cookout salad.

Quinoa Salad…
1 cup quinoa
1 1/2 cups water
1 english hothouse cucumber
1 package grape tomatoes
3 green onions
Cilantro to taste
1 8oz package feta cheese, crumbled
juice of 3 lemons
3 tablespoons olive oil
1/4 cup roasted salted sunflower seeds

Rinse quinoa grain in cold water and add to boiling 1 1/2 cups water. Cover and cook for about 15 minutes, until the germ begins to uncoil and the water has cooked out. Place the cooked grain into the refrigerator until cool. Dice cucumber and tomato and finely chop green onions and cilantro. Add olive oil and lemon juice to cooled quinoa and stir to coat. Add veggies, sunflower seeds and the crumbled feta and stir well. Salt and pepper to taste. The ratio for cooking quinoa is 1 part grain to 1.5 parts water.

By: Rose

Rose — Sun, 19 Jul 2009 01:36:44 +0000

I’m a regular reader of your neat blog, and I was glad to find a post on a native grain from my homeland. I love quinoa, and I’ll ask one of my grandmas for our traditional quinoa soup recipe, so I can share it with you.
Have a nice break with your beautiful family!

By: shannon

shannon — Mon, 13 Jul 2009 20:40:40 +0000

this recipe sounds delicious, i’ll have to give it a try! my favorite way to eat quinoa, is a recent vegetarian times recipe for quinoa stuffed peppers, there was a tomato sauce on top, and i think the quinoa was mixed with onions, black olives, and some veggies before placing in the peppers and baking…. yum!

By: Gillian

Gillian — Mon, 13 Jul 2009 17:44:46 +0000

Here is one of my favorites! It’s from my friend Julie Alverez
1.5 cups dried Quinoa
1 can black beans
1 can whole corn
1 can black olives
½ Red pepper
½ Orange pepper
1 bunch green onions or 1 bunch chives
1 bunch cilantro
¼ cup lime juice (juice of 2 limes)
1 large avocado
1 clove garlic pressed or chopped
½ tsp salt
¼ tsp ground cumin

Instructions:

Prepare quinoa according to package instructions
Rinse beans and corn
Finely chop olives, peppers, onions (or chives) and cilantro
Coarsely chop avocado and soak in lime juice to prevent oxidation
Mix above ingredients together in large mixing bowl
Add garlic, salt and cumin to taste
Refrigerate and serve cold

By: Debbie

Debbie — Sat, 11 Jul 2009 17:57:03 +0000

I’m very interested in adding Quinoa to my family’s diet but haven’t really had any recipes that sounded appeal to us – these suggestions here are great – and I appreciate your tips on all aspects of preparing it. I’m bookmarking this so I can refer to it when I find quinoa in my grocery store!