Although quinoa used to be a staple for us when we still ate some cooked foods, I have been staying away from sprouting it. I think I've heard somewhere that it has a strange taste. (Is that true?) Anyhoo, on Tofu666's recommendation, I'll be making rejuvelac using quinoa so I thought, what the heck, if I'm gonna sprout it, this is the perfect opportunity to try what it's really like in a recipe too.
Soooooo, my question is, have any of you used sprouted quinoa before and if so, any good recipe to suggest?
4 cups sprouted Quinoa
1 red and 1 yellow bell pepper
4 celery stalks
1 cup cilantro, basil or parsley (optional)
2 carrots, grated or shredded
1 small jicama, grated
4 Tbs. kelp
Chop all salad ingredients fine and put into large bowl. Mix dressing (below) and add to salad. Mix again. Serve.
3 large avocados
1 1/2 cups tomatillo juice or sauerkraut juice
4 cloves of garlic
pinch of cayenne
kelp to taste
cilantro, basil or parsley to taste (optional)
__________________ Ah yes my little Chickadee...! W.C. Fields
I have used it often to make tabouli. I did rinse it well both before and after sprouting and it did not taste weird to me. I love quinoa and its such a great source of protein.
"What the caterpillar calls the end of the world, the master calls a butterfly." – Richard Bach / "Whatever you fight, you strengthen, what you resist, persists." Eckart Tolle A New Earth
Carmi - check this out! http://www.therawdessert.com/2008/04...aisin-cookies/
Oatmeal raisin cookies using sprouted quinoa - on The Raw Dessert. came across the recipe this morning, so I guess the timing was right. Anyway, they couldn't be better than mine but they sure look cool!
Let me know if you give em a try!
I found a recipe somewhere for Yellow Squash Boats with Quinoa Stuffing
1/2 C. quinoa
1/2 C. Sunflower seeds
1/4 C. raisins
Soak these for 2 hours. After 2 hours, drain and process in FP. Add fresh herbs ie.rosemary, sage, thyme, poultry seasoning, black pepper, a little Bragg's or sea salt. Anything to give it a "stuffing" flavor.
2-3 crooked neck yellow squash-cut in 1/2 with ends cut off and seeds scooped out.
Marinate squash in equal parts Bragg's and Olive Oil for at least 2 hours. The longer you marinate, the less time in the D is needed.
Fill squash boats with stuffing mixture and dehydrate at 110 degrees until squash is soft and top of stuffing is crunchy.
I made these with a miso gravy recipe from the Recipe Index and it was deeeeelish!!
Rather than starting a whole new thread, thought it might be best to resurrect this one, as it were <g>.
I've been hunting around for quinoa recipes that aren't just simple quinoa salad or tabouleh and it's slim pickings. I did find this very interesting Cocoa Pops recipe: http://rawloulou.blogspot.com/2009/0...ocao-pops.html
but that was it for the unique uses for quinoa <g>.
Has anyone any other ideas? Apparently quinoa is a "complete" protein in that unlike other grains (though apparently it's more a seed than a grain) that are "incomplete" and I like the taste of them. They sprout so quickly, too, so thought that I could start collecting recipes so that I can use this fast-sprouting seed.
great timing for this thread. I was given lots of quinoa. My cousin gave me all his regect (broken) bags from the health shop. just getting brave enough to try sprout it. I heard you can put in nori rolls.
Alright, so you want a recipe for quinoa well here you go....Sorry Carmella, don't try it, it's spicy! but does a belly good. yummy...I ate quinoa a ton growing up as it is a staple in Peruvian culture and was just thinking that I am going to attempt a good raw version of "chupe de quinoa" my favorite alltime soup which reminds me of being in the kitchen with my mom with julio iglesias blasting in the background. Today I was procrastinating from working.....and decided the cold turn in NYC merited chili!!! I took this recipe today from RFC and adapted it as I love spicy food and really wanted to add some quinoa to my chili for the protein.
Yvette’s Spicy Chili Recipe (Adapted from recipe posted on GoneRaw)
Makes 2 to 3 bowls
4 Medium Tomatoes
¼ to 1/3 Avocado
1/3 cup Sundried Tomato, soaked until soft
1 to 2 cloves Garlic
1 Handful of Cilantro
1/2 green pepper
Puree the above until pretty smooth in food processor.
1 ½ tablespoon Chili Powder
1 tablespoon Ancho Chili Powder
1 1/2 teaspoon Ground Cumin
3/4 teaspoon Salt
1 Tbsp agave
1 tsp chipotle or more to taste (will give a spicy subtle smokey taste the more you add)
½ jalapeno seeded (or not if you like it to burn!)
3 green onions (or ½ small onion)
black pepper (optional if you put in less chili and spice)
2 tsp lime juice
Add above spices to puree and blend to taste
For each bowl add a combination of all or some of the following:
Some of the chili sauce and stir in….
Sprouted Quinoa (you can used cooked if you aren't tied to sprouted or if you just don't have the time!)
corn (I bought frozen and put it in a bowl of room temperature water)
chopped zucchini (I didn't put this in today but will)
garnish with cilantro
a touch of olive oil
(and more lime juice and salt if needed)
Note:Keep your quinoa sprouts short. If they are crunchy wait a little bit and they will get soft in the sauce. I warmed my chili up over super low flame on the stove or pop it in the D.
Toss with quinoa...
1/2c cherry tomatoes
1 sweet red pepper
Drizzle some olive oil
Pinch of black pepper
1 green mango thinly sliced ( use a mandolin if you have one)
In food processor....
A hand full of almonds (soaked)
A hand full of pine nuts
A small bunch of baby spinach
1tsp lemon juice
1tsp of olive oil or water
Dash of sea salt
I also tossed in a few pieces of leftover sweet red peppers
Process till forms a smooth creamy sauce
Quinoa salad then arrange mango over top and finish with your creamy dressing. I also garnished with some fresh basil
Last edited by Chrissyg22 : 02-06-2011 at 01:34 PM.