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An article that appeared today on quinoa.
- Thread starter Marg CDN
- Start date
richard-in-cincy
Well-known member
Great timing Marg!
I just bought some Quinoa at the market and am looking for ways to incorporate it into my cooking.
And on a little bittersweet note: It was exactly one year ago to the day that I was sitting at Café de la Paix identifying the mystery ingredient in your fabulous Millefeuille...(((big sigh)))
I just bought some Quinoa at the market and am looking for ways to incorporate it into my cooking.
And on a little bittersweet note: It was exactly one year ago to the day that I was sitting at Café de la Paix identifying the mystery ingredient in your fabulous Millefeuille...(((big sigh)))
richard-in-cincy
Well-known member
What an interesting bit of info at the bottom of the article...
I always moan about whole wheat costing more than the refined stuff. Turns out they still do the separating and refining, then recombine it at the end. No wonder it costs more than the refined white bleached flour since it has additional steps! Oy!
PS: Marg, your mailbox is full. ; )
I always moan about whole wheat costing more than the refined stuff. Turns out they still do the separating and refining, then recombine it at the end. No wonder it costs more than the refined white bleached flour since it has additional steps! Oy!
PS: Marg, your mailbox is full. ; )
music-city-missy
Well-known member
Richard, my baking teacher used it in breads....
I need to go back and reference the recipe but I think she just gave it a little twirl in the food processor first and added it to a whole grain bread. Then she cooked the rest for us and that was my first introduction to it.
We actually like mixing it with basamati rice - about 50/50 and cooking it that way. The quinoa/basamati mix is great with some nice French lentils on top and then topped off with a seared piece of salmon - one of my daugthers most favorite dishes!
I need to go back and reference the recipe but I think she just gave it a little twirl in the food processor first and added it to a whole grain bread. Then she cooked the rest for us and that was my first introduction to it.
We actually like mixing it with basamati rice - about 50/50 and cooking it that way. The quinoa/basamati mix is great with some nice French lentils on top and then topped off with a seared piece of salmon - one of my daugthers most favorite dishes!
music-city-missy
Well-known member
PS - don't try the Inca Red Quinoa - looks too much like ticks or chiggers