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Quinoa and Amaranth (Quinoa)

I usually eat a bowl of oat meal for breakfast, but I wanted to incorporate some higher protein grains into my diet. So, I bought Quinoa a while back and D'Atragono and Guinevere ate the entire bag! Right off my counter top (they crapped raw quinoa for a week)

So i finally got around to buying more on Saturday. When I was shopping I also saw something called Amaranth (sp?) On the shelf. I'd never heard of it before but the package boasted that it has the HIGHEST protein of any grain.(7 grams per serving?) So i bought it. yesterday morning I cooked up little servings of quinoa, oatmeal and amaranth.

The amaranth was very bland, like oatmeal...I really like that. One could sweeten it, i think. Or spice it up for an evening food. The texture was kinda like farina,  I think, or that moon sand if any of you have seen hat.

The quinoa had a bit of a "green" flavor to it. That is not a bad thing, but I think I would pass on it for breakfast and enjoy it with evening meals.

The oatmeal of course is really good, but I'm sure you all know that already. I like all sorts of things in mine...

I cant wait to try this recipe....http://vegweb.com/index.php?topic=11904.0

so, who's tried these/ heard of these? What do you do with them?

Zealia, welcome to the world of quinoa! I agree it has a bit of a "green" flavor and it is best eaten at either lunch or dinner and with something to give it some zip. I like to use it in place of rice when I do stir-fries or make Indian food because it cooks faster than rice and is healthier than couscous. I have also successfully used it in sushi, because quinoa is pretty sticky. You have to spoon quinoa onto the nori though because it's not sticky enough to make a ball (like sushi rice), but otherwise it is a nice sub that makes sushi a bit more protein-rich.

I have not tried amaranth but I like oatmeal so maybe I'll try it sometime as a hot cereal. I bet it would be good with cinnamon, apples, and bananas.

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I usually eat a bowl of oat meal for breakfast, but I wanted to incorporate some higher protein grains into my diet. So, I bought Quinoa a while back and D'Atragono and Guinevere ate the entire bag! Right off my counter top (they crapped raw quinoa for a week)

hehehehe. My yellow lab did that, too, not a whole bag, but he did eat raw quinoa. 
I like to cook the quinoa in veggie broth rather than water (as was suggested by someone one here to me, perhaps Camillus?) and it's yummers for lunch and dinner.

Never had amaranth yet though... sounds good!

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I love Quinoa, and I eat it frequently, either plain or in soups or something.

Here's a gooood recipe:
http://vegweb.com/index.php?topic=14094.0 (I leave out the corn, peas, potatoes and put in other veggies in their place, like broccoli and w/e)  It tastes JUST like Cambel's vegetable soup.

NVR
I ate puffed amaranth cereal a couple of times, and I got sick when I ate it.  Buy the third time I ate it I had a SERiOUS allergic reaction.  It just took like three spoonfuls and my throat was closed up and I had the worst head ache of my life......for 4 weeks.  No joke, lol.  I should have gone to the doctor, but the same reaction pattern happens to my Grandpa when he eats cheese.....he told me I'd be feeling better in a month and no medicines ever helped him.  (Like I would take some mystery medication from a doctor anyway)

I don't really get why that made me so sick...I've eaten amaranth in crackers and whole grain breads before with no problems.  It might be the way the company processed the grain, because I know I am highly allergic to iodine.....and maybe it got in there?  I dont know....

(I DO know I should def get allergy tested because it seems the older I get the more weird things I react to.I've never had an allergy in my life until 3 years ago.)

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man, I have serious fears of cooking grains. sometimes it works out well, other times... I've never cooked rice or quinoa on my own (I have some in my cupboards, but I'm scared to try to cook them!)

that's something I need to work on, I guess. I'm probably missing out on a lot - quinoa sounds great  ???

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I love cilantro-lime quinoa and I like amaranth toasted with some pecans and cranberries...

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I love quinoa and amaranth, which have become our staples. We've recently been a little more adventurous with barley, wheat berries, spelt, etc. I'm so bored of rice that I'll give any grain a try. Our co-op recently started carrying whole wheat cous cous, which makes me ecstatic.

I had some bulgur/lentil "meat"balls at a Turkish restaurant the other day that I want to make at home. Must buy bulgur.

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I love both Quinoa and Amaranth.  I bought Quinoa flakes for a hot breakfast cereal and while they are good, they still have that green flavor making it just odd.  I think I will take the box home (rather than leave it at work in my desk) and make bread with it.

Amaranth now, that is a lovely teeny tiny grain.  I have enjoyed it quite a bit in the past as a savory side.  Perhaps though I will make some up as a sweet breakfast dish next.

My favorite way to incorporate whole grains is to make up a pilaf.  Take a small scooper and add in White Rice, Quinoa, Millet, Amaranth and even Barley to equal one (or two) cups!  Then boil it in veg broth and simmer covered 20 minutes.  Its always so delish!  Especially if you take the time to saute up some onion and other aromatic veggies like tiny diced carrots and celery before adding the broth & grains.

Don't be scared of grains.  Just put em in a pot, bring to a boil with veg broth, earth balance and salt, cover, simmer untouched for the recommended time.  Honest.  Its all about learning the right temperatures on your stove.  Oh, and use two burners.  One on high and one on low.  Simply move the pan to the low one to avoid any boil overs!

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Oh, and FWIW-- I tried to make quinoa in our rice cooker/crockpot one time, and it was awful. Way too mushy and goopy. One of the things I love most about quinoa is that bite and firmness it has. No worries though, because I fed it to the dogs and they adored it.

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I love making fried-quinoa (instead of fried rice!) with my leftover quinoa. It's absolutely delicious.

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Oh, and FWIW-- I tried to make quinoa in our rice cooker/crockpot one time, and it was awful. Way too mushy and goopy. One of the things I love most about quinoa is that bite and firmness it has. No worries though, because I fed it to the dogs and they adored it.

i cook quinoa in my rice cooker all the time and it turns out fine. i wonder if it depends on the brand? mine is cuisinart, FWIW. i know the cheap-o cooker i picked up for my mom's house can do brown okay, but it isn't as good as my regular cooker.

i like quinoa with anything! its fantastic. i saw emeril (OMG it sounds like i was watching but it was on in the background and he said "quinoa" and i watched) but he actually STEAMED the quinoa on the stove. idk if that works or if i missed something, but it seems like it might be worth a shot?

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Humm...I made it pretty boring. the quinoa was bulk, so there were no directions for cooking, so i made it exactly like the directions on eh amaranth package. Just boiled it in water about a half hour. I actually did a little less, come to think of it. I think the quinoa could have been slightly over done. I like all these ideas about using it in baking...ummm! sounds healthier than flour. Do you use it in place of flour? and how about with frying it? Do you cook it first and then fry it?

Cali, Ill have to surf vegweb for more of your recipes! I don't know how many times Ive seen pilaf in a cook book and thought it looked so good but the directions seemed soooo complicated! This sounds easy and rather unintimidating....how do you make it take a mold? the ones Ive always seen are shaped like something, like a loaf.

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I just started cooking with quinoa and I love it!! Does anyone have any favorite quinoa recipes to share??  I'm able to eat bowls and bowls of this stuff  :D

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:iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou: :iloveyou:

i also love quinoa! there is another thread, a day or two old, on qunioa that would be worth finding!

you can use it in place of other grains in dishes. i like to put stews and chunky sauces on it. yum.

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isnt that stuff grrrreat!?

my fave way is making it into a "pilaf"...using it in place of the rice. i cook up, in two separate pots, quinoa in better  than boullion broth, and orzo pasta.
meanwhile i sautee up veggies....my fave is shallots (or onions), garlic and mushrooms. i add thyme and when almost done, i add some marsala wine (the sweetness of it is sooo delish w/ the quinoa!!) and let it cook off.
then, when the orzo and quinoa are done, i combine it w/ the cveggies. i might also add edamame or toasted pinenuts.
often, i will also add seared seitan...it also is great w/ some marsala. i tear it into bite sized pieces and sear it quickly on med hi heat, add some shallot, garlic, cook for another minute or so, and again add a bit of marsala and the rest of the seitan liquid and cook down. then add to the whole mixture.

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oh yum. i like mine with lentils or chickpeas. any kind of bean actually. yummy.  :P

::puppy:

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Omg Lucidanne, that sounds divine!! I also like it with lentils Chickpea, but I like lentils a lot  ;)
I just really love how light quinoa is-- it is sooo easy to eat. You can eat a lot of it and not feel heavy afterwards lol ;D

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You all have convinced me to try it. 

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It's really yummy as part of a stuffing for stuffed peppers (Vigilant20 posted a recipe that's pretty good--I think you can just search under the "quinoa" section). I also like it as part of a burrito filling or as a sub for rice w/ Thai curries. It's pretty much great. I love that stuff!

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Merging threads!...

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Humm...I made it pretty boring. the quinoa was bulk, so there were no directions for cooking, so i made it exactly like the directions on eh amaranth package. Just boiled it in water about a half hour. I actually did a little less, come to think of it. I think the quinoa could have been slightly over done. I like all these ideas about using it in baking...ummm! sounds healthier than flour. Do you use it in place of flour? and how about with frying it? Do you cook it first and then fry it?

Cali, Ill have to surf vegweb for more of your recipes! I don't know how many times Ive seen pilaf in a cook book and thought it looked so good but the directions seemed soooo complicated! This sounds easy and rather unintimidating....how do you make it take a mold? the ones Ive always seen are shaped like something, like a loaf.

First off, I would use it somewhat like couscous in baking.  Simply soak it first for 10-20 minutes before adding it into the mix.  Read that tidbit in A Veg*n For Dinner's blog.  Good stuff there! 

Next if you want a 'fried rice' type of quinoa I would probably try it both ways, either sauted first and then broth added then cooked or precooked quinoa and then lightly fried.

Also, I have not posted recipes in years.  Honestly, all my cooking is simply practice (ugh! Im old) and watching FoodNetwork or reading cookbooks like novels.  Ok and in the last six months reading over a dozen veg*n blogs. 

Making rice or grains is all in knowing your stove and a few simple tricks. The heating two burners may waste gas or electricity (if you do not use the low burner to start warming whatever else you are making) but it saves your food from boilover which can ruin the bottom layer and thus waste food.  Plus since you have a low pan you can start something on it for the entree or veggie and just swap positions of pots when the water is boiling on the grain.  Kind of like pressure cooking in a way.  Thats how I learned this trick.

Now honestly.  To me a pilaf is simply a grain dish with a variety of different grains and / or veggies.  Cooked grains are so easy to mold, use anything from tupperware to measuring cups.  The later is how I prefer to serve my rice anyways.  Take a 1c measure cup and just scoop the cooked grain from the pot, pressing it against the side.  Repeat a few times to compact it some and then upend on a plate.  Tap the bottom all over to release the grain and there you have a 'molded' side!

If you want the entire thing molded, I would recommend coating the pan with EB first then squishing all the grain in it, pushing it down to compact with a spatula.  Then upend over a serving dish.  I think the trick to having it all come out neatly is to compact it properly.  The times I have only done one scant scoop are the times that it crumbles to ruins as I lift the cup away.

Honestly, I am a lazy cook.  I like to make things simple, tasty and as easily in terms of cooking and clean up as possible.  I know I get this from my mother who is the exact same way.  While I am not intimidated too much to make a Portabello Wellington, I know how much time I need to spend getting it ready and plan accordingly.  (ie: its a weekend kind of dish!)  heheh 

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