Comments on: Quinoa. Learning to love it. http://jcarrot.org/quinoa-learning-to-love-it/ Jews, Food, and Contemporary Issues Fri, 05 Dec 2008 03:49:50 +0000 http://wordpress.org/?v=2.3.2 By: chanie http://jcarrot.org/quinoa-learning-to-love-it/#comment-106 chanie Mon, 22 Jan 2007 07:04:41 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-106 i usually just leave some of the quinoa plain for my kids and use the rest for whatever recipe i'm making. i've mixed in toasted almonds and raisins - that goes over well with kids. i also recently made quinoa muffins - mixing in some cooked quinoa and using part quinoa flour - that my kids loved. the recips is in deborah madison's vegetarian cooking for everyone - but you could probably improvise with any muffin recipe. i usually just leave some of the quinoa plain for my kids and use the rest for whatever recipe i’m making. i’ve mixed in toasted almonds and raisins - that goes over well with kids.
i also recently made quinoa muffins - mixing in some cooked quinoa and using part quinoa flour - that my kids loved. the recips is in deborah madison’s vegetarian cooking for everyone - but you could probably improvise with any muffin recipe.

]]> By: Sarah Rose http://jcarrot.org/quinoa-learning-to-love-it/#comment-75 Sarah Rose Wed, 10 Jan 2007 16:27:18 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-75 The Boston Globe is all over this one: http://www.boston.com/ae/food/articles/2007/01/03/market_grains/ (although their quinoa recipe relies on shrimp...) The Boston Globe is all over this one:

http://www.boston.com/ae/food/.....et_grains/

(although their quinoa recipe relies on shrimp…)

]]> By: Phyllis Bieri http://jcarrot.org/quinoa-learning-to-love-it/#comment-56 Phyllis Bieri Thu, 04 Jan 2007 16:37:06 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-56 To saltyfemme -- I love the stew idea, especially the new world addition of tomatoes. I recently learned from Bill Buford's fabulous book, Heat, that Italian cuisine initially shunned the tomato for circa 100 years, assuming it was a weird poisonous fruit. To Daniella -- Sadly, I cannot yet offer you a quinoa recipe I love or swear by. To Sarah Rose -- Your mediterranean veggie recipe makes me yearn for my summer vegetables. Thanks. To Jay Mankita's sweetheart Susan -- I love the idea of using quinoa in muffins, and will resolve to cook more plain batches to ensure leftovers. Ditto for its use in salads. Muchas gracias. -- Phyllis Bieri To saltyfemme — I love the stew idea, especially the new world addition of tomatoes. I recently learned from Bill Buford’s fabulous book, Heat, that Italian cuisine initially shunned the tomato for circa 100 years, assuming it was a weird poisonous fruit.

To Daniella — Sadly, I cannot yet offer you a quinoa recipe I love or swear by.

To Sarah Rose — Your mediterranean veggie recipe makes me yearn for my summer vegetables. Thanks.

To Jay Mankita’s sweetheart Susan — I love the idea of using quinoa in muffins, and will resolve to cook more plain batches to ensure leftovers. Ditto for its use in salads. Muchas gracias. — Phyllis Bieri

]]> By: Jay Mankita http://jcarrot.org/quinoa-learning-to-love-it/#comment-52 Jay Mankita Thu, 04 Jan 2007 03:25:10 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-52 My sweetheart Susan says: Quinoa can work well in the place of rice for stir frys, is particularly good in muffins, and is also excellent leftover in a fresh salad (of chopped celery, grated carrot, corn, tomatoes, and a poppy seed dressing). In baked goods and in cold salads, Quinoa stays firm and tasty, and keeps well. Must be those 'firm little spirals'! My sweetheart Susan says:
Quinoa can work well in the place of rice for stir frys, is particularly good in muffins, and is also excellent leftover in a fresh salad (of chopped celery, grated carrot, corn, tomatoes, and a poppy seed dressing). In baked goods and in cold salads, Quinoa stays firm and tasty, and keeps well. Must be those ‘firm little spirals’!

]]> By: Sarah Rose http://jcarrot.org/quinoa-learning-to-love-it/#comment-43 Sarah Rose Wed, 03 Jan 2007 02:15:04 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-43 I like it with traditional Mediterranean veggies - zucchini, garlic and onions sauteed in olive oil with basil and a little lemon juice, for instance. I like it with traditional Mediterranean veggies - zucchini, garlic and onions sauteed in olive oil with basil and a little lemon juice, for instance.

]]> By: Daniella http://jcarrot.org/quinoa-learning-to-love-it/#comment-41 Daniella Tue, 02 Jan 2007 20:47:18 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-41 Can you offer any of your own favorite recipes? Can you offer any of your own favorite recipes?

]]> By: saltyfemme http://jcarrot.org/quinoa-learning-to-love-it/#comment-40 saltyfemme Tue, 02 Jan 2007 19:37:41 +0000 http://jcarrot.org/quinoa-learning-to-love-it/#comment-40 I don't know if kids will go for it, but I've made the Peruvian Quinoa Stew from 'Moosewood Cooks at Home' (http://www.powells.com/cgi-bin/biblio?inkey=1-0671679929-3) a million times, it is easy, full of flavor, healthy, and vegan. The recipe also appears online (http://recipes.chef2chef.net/recipe-archive/01/009536.shtml). Quinoa also makes great hot cereal – just add a little milk, brown sugar or honey, and raisins. I don’t know if kids will go for it, but I’ve made the Peruvian Quinoa Stew from ‘Moosewood Cooks at Home’ (www.powells.com/cgi-bin/biblio.....71679929-3) a million times, it is easy, full of flavor, healthy, and vegan. The recipe also appears online (recipes.chef2chef.net/recipe-archive/01/009536.shtml).
Quinoa also makes great hot cereal – just add a little milk, brown sugar or honey, and raisins.

]]>