Not stupid!!  It's been around forever, but just now coming into the "mainstream".  

Quinoa is a seed that cooks - 1 cup water, 1/2 cup qunioa seeds, for example -  and acts like rice.  It's high in carbs, yes, but it also has more protein than rice and digests slower so it doesn't cause dumping or craving in most people.

It's VERY slightly bitter (maybe not "bitter"...just different) on it's own, but will work in sweet or savory dishes and I've subbed it in recipes calling for rice with great success.  

One of the most popular recipes on my blog are the Qunioa Burgers.  SUPER!!  (And you can find the photo of the first recipe she posted above on my blog, too! Plus three salads that are SCRUMPTIOUS!)

http://eatingwelllivingthin.wordpress.com/?s=quinoa

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 Call me stupid, but what is Quinoa?

 Sounds delicious!

that sounds fabulous!! I will of course try it out before the holidays,BUT, if it's as good as it looks that will so be on our Thanksgiving day table!!  and for cookouts, and church functions, ETC ETC ETC. thanks for the post

 Quinoa has recently entered my life and I love it! These are two of my favorites. I have another but its home and I'm not. It's an Italian one. Basically sauce, zucchini and quinoa. Simple but yummy. 


BROCCOLI QUINOA CASSEROLE
One 10 oz can condensed Cream of Broccoli soup (or reduced cal mushroom)

1/3 cup reduced fat mayonnaise (original called for 1 full cup of full fat mayo. WOW.)

2 tablespoons milk

1 1/4 cups shredded cheese (cheddar, colby-jack, etc)

1 teaspoon Splenda

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked cut up broccoli (bite sized)

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

 

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or 8 individual small ramekins – with vegetable cooking spray.

 

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

 

Note: To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

QUINOA TABBOULEH SALAD

1 cup quinoa

2 cups water or vegetable broth

1 large or two medium tomatoes, chopped small

1 cucumber, chopped (optional)

4 scallions, chopped

2 cloves garlic, minced

2 tbsp chopped fresh mint

1/2 cup chopped fresh parsley

1/4 cup olive oil

1/4 cup lemon juice

1/2 tsp salt, or to taste

Preparation:

 

 

In a medium pot, cover quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow to cook about 15 minutes, or until quinoa is cooked and most of the liquid has been absorbed. Allow to cool to room temperature. 

In a large bowl, combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil,lemon juice and salt, tossing gently to combine well. Season with salt, to taste.

 

 

Chill for at least one hour before serving, preferably overnight, to allow flavors to mingle