This was a frozen, pre-prepared version, and it had some vegetables (sweet potato, zucchini) and spices/oil mixed in. It also included white and red quinoa, but I'm not sure I could tell any difference in the taste of each. The texture reminded me of couscous or rice, but with a nuttier edge to it. The quinoa seeds almost looked translucent after cooking, and I noticed a little sprout sticking out of each, which is apparently common. I really enjoyed it, and after a few days of binging on heavy food in Vegas, it was a tasty alternative to what I've been eating. I ate it as a side with some curry-marinated chicken and garlic naan bread, and it definitely complimented those flavors.
If anyone knows some good ways to prepare quinoa, please let me know - I'm interested in trying some different versions.
Made fresh is WAY better. There are tons of good recipes online. My local organic deli makes a killer tabouleh with quinoa. It's sort of a Pacific Northwest staple.
ReplyDeleteMake fresh (just like rice) and throw in anything you like. I like to add TJ's bruschetta and goat cheese. Stuff it in a pepper and add some parmesan, throw it in the oven to crisp up for a few minutes.
ReplyDeleteThanks for the advice, will try again soon!
ReplyDeleteI agree with the others- make it fresh. Cooking it is the same ratio as water to rice. 1 to 2, so 1 cup quinoa to 2 cups water. Boil water, put in the quinoa, turn heat to simmer with the top on and check in 13-15 minutes. should be nice and fluffy. I love mixing black beans, corn, red bell peppers, jalapenos, cilantro in with the quinoa and adding a vinagrette of lime juice and olive oil.
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