I've never tried this stuff...

I saw this on AOL....thought maybe some of you guy's might want to try it. I think we are going to try and have it as a side dish....any body ever eaten this stuff?

Quinoa: The Top-Secret Superfood 

Packed with protein, loaded with fiber, and older than Peru, quinoa is one of the most nutritious foods on the planet Courtesy of Men’s Health Francisco Pizarro might have known a thing or two about New World conquest, but he would have made a lousy nutritionist. After toppling the Incan empire in 1532, the Spanish conquistador filled his ships with potatoes and corn--destining them to become major players in the European diet--while leaving a third crop to wither. Turns out, the fields Pizarro neglected to harvest were filled with the world's most nutritious grain: quinoa [pronounced KEEN-wah].

"Quinoa is a true wonder food," says Daniel Fairbanks, Ph.D., a professor of plant and animal science at Brigham Young University. "It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats." Plus, it's considered a "complete" protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs to build muscle.

Sweet and Savory?

Unfortunately, not much has changed in the almost 500 years since Pizarro pillaged the Incas. More than ever, nutritionally inferior foods, such as corn, potatoes, rice, and wheat--especially the refined versions--fill our plates, while quinoa gathers dust on grocery-store shelves. And that's a shame, because besides being great for you, quinoa is the rare culinary triple threat: delicious, easy to prepare, and ultraver-satile. Ready to harness the full power of this superfood? Here's everything you need to know to make it a staple at breakfast, lunch, and dinner. The User's Guide to Quinoa

 

Quinoa has an addictive nutty flavor, cooks up quicker than rice, and can be used to make pilafs, risottos, salads, soups, and even desserts. The downside: Few men know where to find it, let alone how to prepare it. Typically, you can locate quinoa in the rice aisle or the health-food section of your grocery store. You can also stock up at edenfoods.com. As for preparation, the simplest way is to cook quinoa like pasta: Fill a large pot or saucepan with water, and bring it to a boil. Add just about any amount of quinoa, turn the heat to low, and coo****il tender, about 20 minutes. Drain the water and allow the quinoa to cool. Cook up a big batch and store it in Tupperware in your refrigerator, and you'll have a ready-to-eat side dish--like rice or pasta--that goes with just about any meal. (To warm, microwave it for 60 seconds.) Or you can be far more creative. For instance, quinoa can be used to... Power up your breakfast: Combine a cup of cooked quinoa with 1/2 cup milk and 1/2 cup frozen blueberries, and microwave for 60 seconds. This makes a great alternative to oatmeal. Redefine dessert: In a blender, puree two very ripe bananas with 2 cups whole milk. Combine the mix with 2 cups cooked quinoa, 1/2 cup raisins, a tablespoon of sugar, and a teaspoon of cinnamon, and simmer for 10 minutes. If you're celebrating, add a glug of dark rum at the last second. Creamy and sweet, it's a healthier version of rice pudding. Next: Quinoa Recipes More from Men's Health

Pre-WLS I've used this before and we made this a regular substitute for rice, cous-cous, pasta, etc. Very flexible dish, tasted pretty good and came in a couple of different colors too (yellow, white and red/burgundy).  The red/burgundy version (think same color as kidney beans) really added some zip when served with brocoli and chicken...kind of a red, white and green mexican flag.

I tried it about 20-odd years ago, and it tasted a little soapy.  But maybe that's just my poor memory or my poor quinoa-preparation-technique! /Steve

Got some in my pantry right now.  Used like rice or couscous. It can taste soapy if not VERY well rinsed.  The plant contains saponins, natural detergents.  If you bought it 20 years ago, it may not have been pre-rinsed to remove these compounds.  Most of the stuff sold now is ready to go right out of the box or bag without doing this.

Where can I buy it?

Here is some, at the place I buy most everything.  I suspect you might find it in smaller quantities at a local health food store or elsewhere online, but at that price you might come out just as well buying the bulk package, once you add in the costs of driving around or paying shipping online (Amazon has free shipping). If you search quinoa, Amazon has other brands/colors, too.  I've just had good experience with Bob's Red Mill for other products. In answer to olllgeeser's question, I haven't tried it, but I've been meaning to.  I've also had people mention teff and amaranth (also at Amazon, among other places) as grains that have higher protein and may not cause the drowsiness/blood sugar spike that rice/potatoes/pasta can.  I think one would need to be a bit of a cook, willing to experiment with different preparations, in order to find what works.

I think it's over-rated.  1 cup has a  HELLUVA lot of carbs.  Albeit they're complex carbs but still.  If you're trying to get protein and dietary fiber in then this is going to fill you full of carbs long before you get enough protein from it.

Amount per serving
Calories 636	Calories from Fat 89

Hide Daily Values

% Daily Value*

Total Fat 10g		15%
	Saturated Fat 1g	5%
	Polyunsaturated Fat 4g
	Monounsaturated Fat 3g
Cholesterol 0mg		0%
Sodium 36mg		2%
Total Carbohydrates 117g		39%
	Dietary Fiber 10g
Protein 22g

Dietary Labeling

• Organic Certified Kosher

Serving size: 0.25 cup
Amount Per Serving
Calories	160
Calories from Fat	20
Amount Per Serving and/or % Daily Value*
Total Fat	2.5g (4%)
Saturated Fat	0g (0%)
Trans Fat	0g
Cholesterol	0mg (0%)
Sodium	10mg (0%)
Total Carbohydrate	28g (9%)
Dietary Fiber	6.5g (26%)
Sugars	0g
Protein	6g
Amount Per Serving and/or % Daily Value*
Vitamin A	0%
Vitamin C	0%
Calcium	2%
Iron	15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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This is what I found out about it...I think I'm going to try it...I love to cook anyway (experiment)

Your numbers are for uncooked, it's about 1/3 of all of that for a cup cooked. If you're viewing as a source of protein in isolation, it's not great.  If, however, you're trying to cook for a family and add a "starch" side to your meat dish that you can eat some of too (and improve their nutrition a bit as a side benefit), I think it works well.  Per cup you eat (compared to white rice), you're getting 4g more of protein, 6g less of carbs, and a bit less than 4g of fat (mostly healthy fats, which also means it might taste richer and keep you full longer).  Additionally, 4g more of that carb total is fiber, which helps many of those who suffer regularity issues post-op.  A cup of quinoa weighs about an ounce more than a cup of rice, so probably you'll either eat less of it or feel fuller.  Then you add the fact that the carbs are tougher to digest so you might get less "sleepy time" and a longer energy increase than you would from rice, and I think it definitely could have a place in many of our diets, IF we like the taste (which is the critical question, in the end). (I should say, I bet the benefits to women would be greater than for men, since many of them get a pathetic amount of protein in their diet, and therefore every gram extra is a plus).

My guess too is that with RNY malabsorption, the fiber is going to prevent a lot of the protein from getting out of the stuff before it gets to the end of the small bowel. Would be wise to include protein powder of at least one serving per day.