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OrlandoMagic20
07-04-2008, 06:52 PM
Anyone eat this? if so, what does it taste like and at what time of the day do you eat it? Thanks

fmurph
07-04-2008, 07:01 PM
Never even heard of the stuff, but I found this...

"Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking again, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Boxed quinoa typically has been pre-rinsed for convenience.

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14?18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). Alternatively, one can use a rice cooker to prepare quinoa. To that end, one volume of quinoa should be combined with two volumes of water.

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavour. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.

Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.

Lastly, quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: only 2-4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods."

Nutritional value per 100 g (3.5 oz)
Carbohydrates 64 g
- Starch 52 g
- Dietary fibre 7 g
Fat 6 g
- polyunsaturated 3.3 g
Protein 14 g
Water 13
Thiamin (Vit. B1) 0.36 mg
Riboflavin (Vit. B2) 0.32 mg
Vitamin B6 0.5 mg
Folate (Vit. B9) 184 μg
Vitamin E 2.4 mg
Iron 4.6 mg
Magnesium 197 mg
Phosphorus 457 mg
Zinc 3.1 mg

Camintoi
07-04-2008, 07:37 PM
Hell yea i eat it. Its really tasteless without sauce. I cook it with beans, brocoli, cheese, some tomatoe sauce... etc etc. just throw in whatever you think sounds good and you cant go wrong