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Quinoa or Coucous?


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I wanna add more whole grain foods to my diet. What do you guys think? qunioa or couscous is better? I am concerned about of fat in coscous even it is higher in fiber but less protein I guess.

Thanks
Edited Sep 04 2007 02:04 by united2gether
Reason: clarified topic in title (removed all caps)
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I would say quinoa is probably better fat-wise, but couscous tastes so much better. I don't care how good something is for me - if it tastes as bad as quinoa there's no point.
Quinoa! It's high in protein and very tasty! Check out more information here:
http://www.whfoods.com/genpage.php?tname=food spice&dbid=142
Quinoa is higher in fiber.
So guys do you think it is good for weight loss? It is not that high in fiber. only 3 g or so... but I want to know if it has complex carbs? I believe it is considered as whole grains.

I'd go with quinoa for the protein and iron.  1 cup cooked (1/4 cup dry) is around 160 calories.  It's very mild and easy to cook too.

http://www.whfoods.org/genpage.php?tname=food spice&dbid=142

Yes, quinoa is a whole grain.  Couscous is not a grain, it's a pasta.

Quinoa rocks - the first time I ever had it was as an appetizer which was amazing, a quinoa cheese gratin (probably not good for loosing weight), and then as a quinoa salad with roasted red beets and fresh peas. I now make a lot of quinoa dishes for dinner, and usually get rave reviews from guest. And yes, it's good for you, although I suppose that whole wheat couscous is ok as well. Regular white couscous is just pasta, as lysistrata mentioned.

I can try to dig up some recipes if you don't find anything you like. 

QUINOA!!!! it's not only whole grain but it's a complete protein. it's like eating rice and beans.

this is what wikipedia said:

In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content (12%–18%) is very high. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete foodstuff. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights

 

yay quinoa! 

I vote for the Quinoa as well, much better than the couscous for you and based on how you prepare it, it's very tasty. 

I have a terrific whole grain cookbook that has a ton of recipes for all sorts of whole grains.  It is called Whole Grains, Everyday, Everyway by Lorna Sass (not Doone!:)  The book will turn you on to other whole grains and I'm telling you the recipes are all winners!  The only thing is that if you are vegetarian or vegan you probably don't want to buy this book because there are quite a few recipes with meat.

I have eaten quinoa twice, and i must say it is an acquired taste.   I have purchased it in a prepared dish, and cooked it from a raw state and both times i disliked it, greatly.  I do however enjoy couscous, so i will vote for that....

  

    I dont know what to vote for,  i would say Quinoa,  i just made it,  i liked it...but i am not too picky and i need more protien,  but i was alarmed about the calories in it,  it is like 650 a cup...cooked i guess.  i think cousocus must be less.  what spices should i add to couscous when i am cooking it? any suggestions
no, bobo1, that would be 650 per cup dry. No need to be alarmed! Quinoa is slightly less than rice or couscous in calories.
I don't like the texture of quinoa so I would rather have couscous. I didn't realise it was so wonderful, I might have to try it again...
1/4 cup dry quinoa makes 1 cup cooked.  It's 160 calories. 
    ah its all coming together,  i did not cook mine good anyway! but i will keep trying.  any suggestions of something to throw in the water with the Quinoa to make it easy and tasty.  
Try cooking the quinoa in beef stock, with some fresh parsley and maybe some garlic. Should give it a nice kick. Hmm, or maybe a bay leaf too?

I like both, although if both are offered on the menu I'd probably opt for quinoa over couscous.  However, for my family I have to "doctor" them up because otherwise they'll complain they're too bland.

As for couscous, look for whole grain. The one problem with couscous is that it needs butter to fluff it up properly - or so I'm told. I haven't cooked a lot with it.

However, last night I made this dish - threw in some spinach too and cut out half the olive oil - it was delicious! I had leftovers this morning for breakfast. I woke up craving it:

http://www.foodnetwork.com/food/recipes/recip e/0,,FOOD_9936_33171,00.html?rsrc =search

We had it with gazpacho - which was perfect combo.
quinoa for sure. much better.

One more bit of information, though: quinoa must be rinsed in cold water before cooking or it will taste bitter. As long as it is well rinsed, I think the flavor is pretty mild--a little nutty, but not at all offensive.

Whole wheat couscous is good, just not as complete nutritionally as the quinoa, so that is fine too. I usually cook it in broth, no butter, and have not had a problem with it 'fluffing up properly' at all.

EDIT to add: Quinoa is naturally coated with a 'soapy saponin residue' that has a bitter taste.  An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process. (excerpt from http://www.whfoods.com/genpage.php?tname=food spice&dbid=142)
Quinoa over cous cous. However, I would recommend 2 alternatives: barley and amaranth. Both of which are really good for you. Barley is high in fiber, selenium, niacin, vitamin B, toctrienols (super form of vitamin E), ligans and phytochemicals that function as antioxidants and has been shown to lower cholesterol, and fight cancer. Amaranth is the only non-meat source that contains all 9 essential amino acids.
Oooh, yeah, barley is great!! I love tossing it into soups.

Another one to try is buckwheat, or kasha. Mmmm. Nice nutty flavor.
Thanks guys for all your inputs. I am finally convinced that whole grains do wonders when dieting. I read an article about it and for sure I will buy some barley, quinoa, and other stuff...

Has anyone tried black Japonica? it is a whole grain rice and it looks great:)
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