The Gifted Blog

March 1, 2012

Imaginary Tweets: Quinoa Edition



Bought first box of quinoa. And now what?? Recipes/suggestions appreciated!

Thanks to this, ordered an In-n-Out burger split in half and well done fries.

Enjoyed the intro to this article as a Pacific NW transplant to So-Cal. Would need all the tips I could get if we relocated north!

Updated post on books for mixed race kids with a link to this gem of a guide. (Thanks, J!)

Had a great visit with my parents last week.

N declined to help with this but enthusiastically mixed ingredients for homemade playdough today.

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{Image via 101 Cookbooks}

15 comments:

  1. i haven't made anything with quinoa in it, but we put in in the rice cooker with our rice (brown, white & sticky mixture), along with beans, barley and chestnuts. it adds some nutrients!

    i miss in-n-out!

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    1. Bo, it's been my secret wish to learn how to make 'healthy' rice with the mix ins like you describe! Cool to learn that quinoa can get thrown into the rice cooker, too. Where do you get the other ingredients? Do they come together or do you buy each separately?

      Thanks for the tip!

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    2. You can probably get a mix, but I get them separately as it's cheaper that way. My mom mixes it all together in a bin herself. Also, you can save $ by getting them in a bulk foods section of a grocery store, but some things I get at the korean market. My list: quinoa, red kidney beans, black beans, lentils, pearl barley and one other grain I forget the name of. The beans I soak overnight and freeze. We have a heat induction rice cooker so everything cooks perfectly, but if you have a regular one, I recommend soaking the brown rice and other things beforehand. Just stick it in the pot a few hours before and press cook later.

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    3. Awesome info, Bo. Thanks for teaching me your ways!

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  2. I've made a few cold salads with quinoa -- a southwest-themed one with black beans, green onions, corn, red peppers, lime, etc.; a greek-inspired one with olives, red onion, red pepper, cucumber, red vinegar, feta, etc.; and another with sliced almonds, shredded carrots, dried cranberries and balsamic (can't remember what else I might have put in there). Good for a quick lunch. I think we've also used it in place of couscous. And I've been wanting to try this for work-day breakfasts: http://edibleperspective.com/2011/08/quinoa-eggs/

    (Whoa, sorry for the long comment!)

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    1. Those sound so good! I think I've seen some of your salads packed for lunch in the Raymond House fridge. I always lose my imagination when making salads and just do lettuce and dressing, maybe one other ingredient as an afterthought. But if the salad is going to have some protein in it it makes it more worth it to me to put in the effort...then it can be a main dish instead of a side!

      Okay, I just have to bite the bullet and cook some up now. : )

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  3. You made kheer, Charissa? Wonderful! It's quite nutritious and flavourful. If you liked it, I'd also recommend you try making a dish called phirni (or firni) - it's also rice-based (rice is soaked in water, and then ground finely with some almonds, cooked in milk and sugar, with more almond flakes thrown in). It's smoother in consistency so your son might like it - almost like a custard. It's lovely chilled in individual tiny clay pots or bowls to show off the saffron tinge and pistachio topping. (PS. My son will be taking Japanese as a third language shortly, if all goes well!)

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    1. Namitha, yes! G and I wandered into an Iranian grocery the other night and I bought a bottle of rose water. The kheer recipe came up while I was googling how to use it. Very yummy. Though, one of the commenters said it wasn't quite authentic with the coconut milk...? I liked it like that. Will look up phrini right now!

      Good for your son, too - I hope his class works out. Within a month I bet he'll know more Japanese than I do!

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    2. Namitha, if you see this, how do you grind the rice for phirni? Mortar and pestle? Would a blender work if you put it in with the milk? I'm curious now. : )

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    3. Hi. Just saw this. Yes, regarding kheer - there must be many recipes, and indeed in the south of India, we make a payasam which has lentils and flaked coconut. But I would really say that for this kind of rice kheer coconut milk could be omitted - normally one would use a rich milk with the usual spice - cardamom - coconut milk might overpower that. For firni - keep blanched almonds ready. You need to soak the rice for a couple of hours or so. Then sieve and pat dry on a cloth. Then use a few of the blanched almonds to grind the rice in a blender - comes out better that way (forget about mortar and pestle!). What I do is use a bit of the saffron infused milk (couple of tbsp) to grind this so the colour develops further. Meanwhile keep milk on the ready on the stove, and then add this paste when the milk is hot, like one would for a custard mix - i.e. take out some of the hot milk and mix the paste in that..and then add it to the pot to avoid lumps. I've found that adding sugar slightly later in the process is better for some reason. This really thickens (so watch the quantity of rice to milk) - and it actually tastes yummier chilled and the next day. Also, keep a few blanched almonds for later. After it is cooked and COOL, add large thin slivers of blanched almonds at this stage for the crunch (but omit if your son doesn't like it). It sounds a bit tedious, but once you do it, it's a breeze. And if you've made kheer this is just quite similar. The thing is the milk, almonds and rice make it a nice change for kids instead of packaged custard. Next, I must tell you about shrikhand...just kidding. maybe on email.

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    4. Yum, yum, yum. Thank you for sharing your technique!

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  4. I love to make quinoa breakfast cookies. http://www.dinneralovestory.com/cookies-for-breakfast/ I make a bunch and freeze them. So delicious and pretty healthy. I just made some this week. Also, I have made this before and felt very virtuous:) http://food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf Trader Joe's has a great Brown Rice medley that includes black barley and daikon radish seeds which is delicious and a staple over here.

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    1. Ooh, I love Dinner: A Love Story. You made the cookies, too - that's awesome! I read about them but the fact that you tried them makes it seem more do-able.

      Love the ideas, guys - keep them coming!

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  5. My first time visiting your blog, totally love it! Will be back soon :)

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    1. Shauna, that means a lot - thank you, and look forward to having you again!

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