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Old 03-05-2011, 12:24 AM   #11
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Janet, I tried purchasing it once in bulk at our grocery store as it was considerably cheaper. However, DH was getting gluten reactions from the cookies I made for him out of it and he hadn't from the packaged flakes I was buying at our organic store. I suddenly remembered why I don't buy anything in bulk (cross contamination is an issue for us) but if that isn't a problem for you, you should look to see if the store you shop at carries it in bulk.

I found even Costco was high priced! I think as it becomes more popular the price will go down.
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Old 03-05-2011, 01:46 PM   #12
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Quote:
Originally Posted by mcnerd View Post
Toasting it helps with the flavor.

Toasted Quinoa

1 cup quinoa
water

1. Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating.

2. Put rinsed quinoa into a large frying pan over medium heat.

3. Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.

4. Remove from heat and pan and cool.

5. Store in a clean jar with a tight fitting lid.

6. Keeps for up to 1 month.
Thanks mcnerd........I gotta do something with this bag I don't like.
GB......that sounds like a good recipe to make the darn stuff palatable.
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Old 03-05-2011, 01:56 PM   #13
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I'm thinking of substituting quinoa for bulgar when "toubouleh" <sp> season arrives this summer. I picked up red and "white" at the bulk food store a couple of weeks ago. I haven't tried the red yet. I am hoping to get some black as well, just don't know where. My brother supposedly knows where I can get black locally but I'm HOPING he brought me some black quinoa from S.A. I will finally have time to see him on Tuesday...I read s/where to store it in the fridge, btw.

The last time I made this, I didn't have enough bulgar, so I used 1/2 quinoa and 1/2 bulgar. It was very nice.

Recipe Details
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Old 03-05-2011, 04:44 PM   #14
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I like Giada's Oven Roasted Chile Relleno with Chipotle Asado Sauce.Oven Roasted Chile Relleno with Chipotle Asado Sauce Recipe : : Food Network

A bit complicated to make though not too much. Craig's not real big on it even though he likes the SW/Mexican type food. He just does't like quinoa.

For first timer's using quinoa though be sure to wash and wash and wash and wash and then wash some more to get rid of the bitterness. My aunt, who is almost a vegan, clued me into that when I complained that I couldn't get rid of the bitterness even though I was washing it.

Karen
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Old 03-05-2011, 07:28 PM   #15
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Quote:
For first timer's using quinoa though be sure to wash and wash and wash and wash and then wash some more to get rid of the bitterness. My aunt, who is almost a vegan, clued me into that when I complained that I couldn't get rid of the bitterness even though I was washing it.
Thanks Karen, the one and only time I used it I didn't wash it at all !! No wonder I thought it was so terrible.
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Old 03-06-2011, 06:17 AM   #16
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You're welcome and, YUCK, we could barely get it down, it was so bitter, the first couple of times we tried it and I was washing it then, just not enough. I'm surprised you didn't throw the rest of it away even though it is expensive.

Karen
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