Comments on: Quinoa Nutrition, Gluten Free And Much More

By: Margaret Schneider

Margaret Schneider — Wed, 19 Oct 2011 04:43:13 +0000

Thank you so very much for your wonderful information
on Quinoa. We love it as a rice replacement, also in salads,
soups and stews. For breakfast I use the flaked Quinoa
for a cooked cereal; 1/3 cup of flakes, and I cup water
along with dried cranberries, some cinnamon (about 1/4 tsp.)
and 1/2 Tbs.coconut oil. Cook in microwave (high) for 3
minutes. It is so yummy!
One question: how does one get Quinoa Flour?
Buy it at a health food store, or grind it at home.

Keep up the good work.
Meg

By: Sally Eckert

Sally Eckert — Wed, 16 Mar 2011 17:01:31 +0000

Thanks for the quinoa info. I use quinoa quite a bit in the same way I use rice. I have celiac disease and also use quinoa as a flour for baking and tortilla-making. It makes great tortillas!

The quinoa tortillas seem to turn out lighter than the masa harina ones tortillas do for me, although I use the commercial corn tortillas a good bit. I use a little tortilla press that cost $12 in Yuma, Arizona. A friend picked it up for me when he went down there recently to visit his family. (I live in Alaska)

I cut the zipper off a freezer bag (and open both sides) and put the little round balls of dough inside that, inside the press, and press the dough very nicely. Peel the plastic liner off the top of the flattened tortilla, and then turn it upside on your flattened hand as you carefully remove the liner on the other side of the tortilla. Then cook in a dry (no oil) skillet until the characteristic brown spots appear. Flip, and cook the other side. It only takes about 30-45 seconds per side. Set skillet heat at about the halfway mark.

I seldom have to roll one again because it gets a hole in it. I think the recipe is this:

1 c. quinoa flour
1-1/2 tsp olive oil or softened butter (I use sometimes use 2 tsp)
1/2 tsp salt
1/2 c hot water

Whisk the salt into the flour. Mix in the oil or fat with the flour with your fingers until it is well mixed. Then add the hot water all at once until you have a dough that isn’t sticky. Knead a bit to get the mixture uniform.

Form 6-8 balls of dough, and put them in a covered bowl to rest for 10 minutes or so. Then you can either roll them out or press them in a tortilla press one at a time. You will have one in a hot skillet (no oil) and one on the press all the time until you finish. Keep the unused dough balls in a bowl covered with a plate or piece of plastic as you work so they don’t dry out.

The recipe calls for a clove of garlic added to the mixture, along with some chopped cilantro. I didn’t use that because I use tortillas for sweet applications (like jam) and as an accompaniment to soups, too. I make an Indian garam masala that I use very frequently in preparing stir-fries and curries (and even scrambled eggs, etc.), and I add a pinch of that to the dough just to give it some flavoring.

By: valburrell

valburrell — Sat, 22 Jan 2011 18:15:34 +0000

Great site.. thanks for all the info.. am sending it on to all my friends
Cheers
Dubai

By: Marty

Marty — Fri, 01 Oct 2010 12:45:22 +0000

I Am hooked, love the taste and I can feel the difference in my Being when I eat Quinoa.

Infinate Love and Gratitude
Marty

By: Trish Walker

Trish Walker — Fri, 01 Oct 2010 11:44:09 +0000

I am very interested in quinoa for migraine control. I am so excited at the possibility of an effective, delicious natural alternative to drugs.
I’m looking forward to learning more recipes. I’ve been adding to bread mix, muesli, and I made a slice which did not really work well, but tasted ok.

By: Elsa Evenrud

Elsa Evenrud — Fri, 06 Aug 2010 08:50:32 +0000

Hi!
Thank you for your mails!
I have had my first meal with quinoa,and it will not be the first and last!

Greetings from Vestre Toten, Norway