Quinoa - anyone tried this yet?

I heard of quinoa from the dietitian at our last wls support meeting.  Curious as to what it is, I bought a small bag to try.   Found this in the organic section of the supermarket, after searching the cereal and rice/pasta isles first.  Felt a little like a man, not asking for directions to find this item.   The dietician stated that this was higher in protein that some other grains that we could eat.  She encouraged us to try this new food item.

 Quinoa (pronounced /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family.

Nutritional value

Quinoa, uncooked

Nutritional value per 100 g (3.5 oz)
Energy	1,539 kJ (368 kcal)
Carbohydrates	64 g
Starch	52 g
Dietary fibre	7 g
Fat	6 g
polyunsaturated	3.3 g
Protein	14 g
Water	13 g
Thiamine (Vit. B1)	0.36 mg (28%)
Riboflavin (Vit. B2)	0.32 mg (21%)
Vitamin B6	0.5 mg (38%)
Folate (Vit. B9)	184 μg (46%)
Vitamin E	2.4 mg (16%)
Iron	4.6 mg (37%)
Magnesium	197 mg (53%)
Phosphorus	457 mg (65%)
Zinc	3.1 mg (31%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

  A few Quinoa grains close up.

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.   It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

There, tucked in a little history and nutritional data for good measure.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

The package I bought, suggested to rinse the grain in a pan, drain and then cook.  I followed the directions.  It cooked up easily.  Keeps well in the refrigerator too.  I decided to try this a couple of different ways.  First, I used the cooked quinoa in a meal I made of browned hamburger, quinoa and roasted veggies.  I mixed it all together like a hotdish, minus the cream soup.  Although that may have tasted good too.  I haven't had many dishes with creamed soups since surgery.  I highly recommend this, tastes mild.  I did have a few grains that got stuck between a couple teeth, and chewed them after my meal.  Tired a bite of this cold (good too), I could use the cooked quinoa in any recipe that called for cooked rice or noodles.  I also mixed some of the cooked quinoa with oatmeal, cinnamon and raisins.  Good this way too.  Found out that reheated oatmeal works well.

I mixed 1/2 cup cooked quinoa, 1 cup of water, 1/2 c of quick oatmeal (not the little packets that are presweetened), a shake of two of cinnamon, a few raisins and a bit of splenda (to desired sweetness).  I also added in a tablespoon of flax seed (grind the flax seed in a coffee or spice grinder for the health benefits).  I cooked the oatmeal according to the directions on the oatmeal package.  Served the oatmeal/quinoa/flax/raisin mix warm with a pat of margarine and enjoyed.  This tasted wonderful when I wanted something hot for breakfast.  Also heated up well in the microwave for a bedtime snack too.

What do you think?  Can you try something different?  Tried this out on Patrece and my dad this week, they both liked it.  Dennis is another story.  He looked at the pot of simmering quinoa, asked--" what is that?".   I told him it was a version of rice,  his remark "that is not rice" .  Now his idea of rice is minute rice.  I looks very like the pic above.  Dennis refrained from trying the quinoa, I knew he would, not adventuresome with his food options.

Adventures in new foods, so fun.  Hugs

I also just discovered this wonderful little source of protein and love it.  I make it like rice with beef or chicken stock as opposed to plain water.  Very tasty and loads of protein. Plus, it doesn't set off a carb craving for me like rice and pasta do.  I even found a quinoa elbow macaroni but I can't remember where I got it from but I think maybe Walmart SuperCenter.  Thanks for all the info Kathy.

Colleen

Thanks Colleen, I haven't checked the pasta isles lately, except to look for the quinoa.  I saw in the article that I was reading that it (quinoa) also comes in a red seed.  I plan to use quinoa in more of my cooking.  Maybe Dennis will not notice if I add it into some things, lol.

little cinnamon, cream and splenda for breakfast so more than one way to have it

I had heard of this little grain food just before my visit to kathy's house. Told her i had been planning to get some and try it when I got home. She told me there was no need to ait, as she had a bag of it, and we could try it together. Of the two ways we had it I liked it best with the oatmeal, cinnomin and raisins. I really enjoyed it! I plan to buy more for here at home. While it is rather high in carbs, it is a complex carb with little to no sugar content, therefore much more healthy for a carb choice than other things.
This is something i would treat myself to once a week or so. Maybe twice. But probably no more than that due to my carb-phobia...lol
This would also be a great option for adding to stuffed pepper meat, instead of rice.