Question:
Has anybody heard of this particular grain that grows in S. America?
I was watching a cooking show today, and they were at the very end of making a dish that had a rice-type cooked grain called Quinoa (pronounced Keen-wa). I found some info on the net, but was wondering if anyone has heard of it, tried it and/or what their experiences were. It's supposed to be super high in protein and the 8 essential Amino Acids. Any info would be most appreciated. Thanks — Cindy K. (posted on January 26, 2003)
January 26, 2003
I tried some pasta once, as advise by a firend... the water turned to a
mush... it didn't work out for me... but if anyone has any tips or advise I
am open to it... I didn't think it was significant in protein as I had
hoped maybe like less than 6 grams... I try for higher like cottage cheese,
tuna etc... but for the carb need in me it would be great to justify it...
— MF
January 26, 2003
I've made quinoa like rice and served it as a side dish. I think it's
really yummy - it has a unique taste and smells really good. I usually find
it at the health food store. I wouldn't use it as a protein source
(incomplete), but you could try it as a side!
— JoAnn B.
January 26, 2003
Quinoa is a grain like product that is a cousin to spinach and swiss chard.
The seed have a light nutty flavor and have a high protein content. The
nutrient content of 3.5 oz of dry grain is 13 grams of protein, 69 grams of
carbos and 6 grams of fat. It is also loaded with potassium (6740mg) and
iron (9mg). It expands to 4 times its volume when cooked. Add 1 cup of
guinoa to 2 cups of water and simmer for 20 minutes. To avoid the
stickiness, rinse it several times BEFORE cooking. Excellent as a stuffing
for zucchini or tomatoes. I love the stuff with curry and butter.
— merri B.
January 26, 2003
Ahhh, morning fingers...that should read 674 mg of potassium...<sigh>
Also, add the appropriate 's' where needed. Thanks...
— merri B.
January 27, 2003
I too have used quinoa in the past...usually mixed in with some sort of
rice dish, hot cereal or home made soup...other than adding a little more
texture I don't think anyone (hubby or three kids) ever really noticed it.
As previously stated, it is not a complete protein...but could easily
"become" one if combined with another fruit, veggie, bean/lentil
or grain. Another grain that is even higher in protein per serving
(although) less "complete" is Amaranth...which is similar in size
and texture. I would also like to throw out there another often overlooked
source of protein...Edamame (raw soybeans)...again...I don't think they are
quite "complete" but are a good source of protein when combined
with something else. They taste somewhere between a lima bean and a snow
pea and are becoming more widely available (both shelled and unshelled).
— eaamc
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