Made the Quinoa Pilaf posted by Chezz. I loved it, and it was my first taste of Quinoa...

[michael-in-phoenix]

...outside of baked bread.

Unfortunately, the family was less-than-thrilled. But, nonetheless, I plan to make this often, even if just for my own pleasure! I want to try other recipes for Quinoa as well.

I love the taste and texture of this grain. Thanks to all who urged me to give it a try.

Michael

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=48182

 

[michael-in-phoenix]

Oops! That would be Cheezz. Sorry!

 

[marsha-tbay]

Michael, I THINK I read somewhere that quinoa takes on flavors it's mixed with; supposedly it's

better with more flavoral dishes. That's why mostpeople don't care for it by itself.

 

[cheezz]

I can make myself sick eating this! Yes, it is a chewy grain and 'tastes' healthy.

 

[nan]

That sounds great, thanks! Here is a salad I have taken to several potlucks that gets raves--the

first time I made it, was going to have it as a side with fish, ended up just having this for dinner.
From a very old Sunset magazine--

Southwest Quinoa Salad

1 ¼ cups quinoa, rinsed well and drained
(must be rinsed well!)
1/3 cup lime juice
1 Tabls. Olive oil
½ tsp. ground cumin
1 can 15oz black beans, sodium reduced
1 cup frozen cut corn, thawed, or canned drained
1 cup chopped jicama
3/4 cup roasted red peppers,
not oil packed
¼ cup chopped cilantro
2 Tabls. chopped red onion
2 Tabls. minced fresh jalapeno
Salt
Butter lettuce leaves.

Bring quinoa and 2 ½ cups water to boil, reduce heat cover and simmer 10-15 minutes until water is absorbed. Stir to cool or rinse and drain.
In large bowl combine next ten ingredients. Mix in quinoa and salt to taste.
Spoon over lettuce leaves.
6 servings
Per serving- 237 calories,17%(41 cal.from fat),4.6 gram fat (0.5 sat. fat),8.7 gram protein, 44 gram carb,9.2 gram fiber, 190 mlg. Sodium, 0 choles.

I used a chopped red pepper because it was too pretty to roast and didn’t have a can of roasted. Crunch was nice, but think roasted would add deep flavor.
I added a bit more cumin after tasting. Will add coriander next time I think. Used arugala, again, what I had, really good, but I think the butter leaf texture would be lovely.