Let's talk Quinoa, what's in your pantry?

Today we are talking about Quinoa. Along with ways to use in in your meal plans, and recipes. But I have to tell you the truth. I don't really like Quinoa. Whew, now that I have gotten that out of the way, we can discuss the ways we do eat Quinoa, at our house, because we do...

Quinoa has an after taste that I have never tasted in another grain. 

When I cook any whole grain I go old school and do a 24 hour soak before cooking. I soak hulled barley before cooking it in the IP. I soak Brown Rice and I soak Quinoa. The soaking water is discarded with fresh water used when I actually cook the grain. Unfortunately, that process did not take away that after taste. Which means, I will probably never care for plain cooked Quinoa. Since my taste buds are well defined, I do not think that will change. So I had to make some changes in my thinking, in order to eat it. But why exactly?

Protein and fiber my friends, protein and fiber. 

Quinoa is the only grain with all nine essential amino acids. No other grain can make that claim, because no other grain has all nine. Making it the easiest way to add extra protein to your recipes and your meal plans. While still keeping your food budget intact. And because Quinoa is a whole grain, it is also a good source of fiber. And while fiber is not the usual subject of food bloggers, I will tackle that territory on a regular bases, because we do in fact need fiber to keep our systems happy. 

So with all that, how do I serve Quinoa?

We will get to that in short order, but first let me confess that more than once I had purchased a bag of organic Quinoa from the big box store only to let it sit in the cupboard until it was too old to use. All the while telling myself, that next week I would be getting busy on Pinterest and finding a delicious recipe to use up some of that Quinoa. Then when Pinterest didn't happen, I would throw the bag out, after taking a sniff and comparing it to the expiration date. But now we have another large bag of Quinoa, recently purchased from that same big box store, but this time I have been dipping into that bag on a regular basis! And with good results. 

Let me offer the following for your viewing pleasure...

I have actually been making and enjoying Quinoa Tabbouleh for decades! This was in fact my first successful Quinoa recipe with the hopes that I could and would make many more delicious recipes.

  

And these really are, pretty darn good. Exactly as the name implies, I urge you to make a batch of Pretty Darn Good Quinoa Muffins!

And currently my new favorite way to cook, serve and enjoy Quinoa:

 

Brown Rice Quinoa Blend. 

Not really a recipe, but here is how I make, and store in the freezer for quick meals as needed. 

2 c long grain Brown Rice, soaked, par boiled and cooked per this recipe/method. 

1 c Quinoa, soaked overnight, and cooked per instructions on the package. (I cook the quinoa on the stove while the rice is cooking in the IP)

Let each cooked grain cool slightly and gently combine. 

I spoon into 4 freezer storage containers, let cool completely and freeze. So easy to pull one out for dinner or lunch. 

PS, I will double this next time! This Brown Rice Quinoa Blend is my go to for anytime I serve rice. 

My goal is to find even more ways to enjoy Quinoa. Because protein and fiber my friends, protein and fiber. Look for more recipe links, as recipe development continues.

 

#wholefoodingredients

#scratchmadefoodforyourfamily

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