Quinoa ~ "the magical food"
- 01-02-2008, 10:29 AM
This recipe looks incredible, if you could sub. splenda or the splenda baking blend for the sugar. It's got a lot of butter, but if you were buling, it might not matter. anyway, check it out. Someone make this and let us know. I'll prob. do it myself, soon.
- 01-02-2008, 10:45 AM
- 01-02-2008, 10:47 AM
damn, I should grind some of my raw quinoa into flour to try that. I wonder if the amaranth is a necessity.Animis Rep
01-02-2008, 10:47 AM
01-02-2008, 10:48 AM
01-02-2008, 10:49 AM
01-02-2008, 10:54 AM
I'm just not sure where the nearest hippie store is i'll have to look tonite at publix and see what they have. I have whole wheat whole grain flour here, I could use that i guess.
01-02-2008, 10:58 AM
01-02-2008, 11:00 AM
You know, I think target has a fair variety of the bob's red mill stuff.
01-02-2008, 12:43 PM
01-03-2008, 09:17 AM
I was watching Emeril Lagasse last night and he cooked a dish using quinoa. I wouldn't have even realized he was using quinoa if it wasn't for this thread b/c he was pronouncing it the correct way, and I would have never guessed thats how it is said.
01-03-2008, 10:03 AM
01-03-2008, 12:26 PM
01-04-2008, 07:02 PM
just tried some tonight and it is really good by itself. Just make sure you wash it thoroughly. I let mine sit in warm water for 20 minutes, then drain, then rinse again until the water is clear. Threw it in a pot and let it simmer for 20 minutes and eat. No earthy taste at all and it surprisingly does not bloat either.
01-04-2008, 07:03 PM
01-04-2008, 09:08 PM
01-04-2008, 09:21 PM
01-24-2008, 12:53 AM
How filling is it compared to other complex carbs like oatmeal (pretty filling) or brown rice (i can eat a tonna brown rice without filling up)?
01-24-2008, 12:58 AM
Half a cup seems just right. You still have room for some lean meat or something to add protein. You'd already have a lot of good carbs and fiber.
03-11-2008, 07:35 PM
It'd be fine just grinding this stuff up like oats to throw into a shake right?
Would it be better to cook it then grind it up?
Also, I'm guessing that it's okay to store this stuff for a long time as long as you keep it dry too?
03-11-2008, 07:42 PM
this thread is still alive. awesome!
i would think it would store and can be used exactly like oats.
however it does have a little more of a distinct flavor that oats which are more flavorless. so i'm curious as to how it would taste ground up and thrown in a shake.
03-11-2008, 07:45 PM
yeah, thats interesting. i've been buying it by the pound recently, its $2.10/lb I think at a local store
03-11-2008, 07:45 PM
Glycemic index is a rather imperfect system.
I finally found some of this guy at Giant Eagle. It's pretty decent. I think it's comparable with brown rice, and tastes delicious with a li'l terriaki sauce.
I dunno about oatmeal, though. I usually put raspberries and whey protein in my oatmeal (delicious, if you've never tried). I did this with quinoa.......um, no. :P
Athletic Xtreme Rep
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03-11-2008, 07:47 PM
I really like it cooked with goya sazon, or curry powder
03-11-2008, 08:01 PM
03-11-2008, 10:30 PM
05-23-2013, 08:07 AM
05-25-2013, 07:07 PM
06-01-2013, 11:18 PM
06-03-2013, 08:14 AM
its a pretty fair replacement for rice, it just has a bit of its own flavor, a sort of nutty/earthy taste.
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