Quinoa

Looking to try this stuff as a healthy, higher protein alternative to my usual whole grain rice.

Are there any other advantages / disadvantages to Quinoa compared to other whole grains?

Can I just cook it in my rice-cooker the same way I cook rice?

Does it taste pretty similar to rice?

Any super simple ideas to jazz it up? :)

Suggestions for a complex carb

There's some good quinoa suggestions/tips there. :D

I've been making quinoa for years. Once you get the hang of it, you can create your own recipes with it. It makes a nice base for a meal or a side dish. It's easy to cook with a pot, water, and a lid -- so I'd forget the rice cooker.

Here's a recipe I developed when I first started making it, and it's still a favorite. 

1 c. quinoa

2 c. water

1 cube chicken bouillon (or 1-1/2 tsp. "Better than Bouillon")

1 tbsp. olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 c. canned tomato, diced, with juice

1 tsp. dried rosemary (or one tbsp. fresh rosemary)

12-15 Kalamata olives, chopped (or black olives if you want to keep the salt down)

1-2 tbsp. dried oregano (according to taste)

salt and pepper to taste

crumbled feta cheese (optional)

To prepare:

Wash the quinoa (this rids it of a slightly bitter taste). If you have time, let it dry, and then "dry cook" it in a frying pan until you can it smells nutty (this will boost the flavor of the final dish).

Put the quinoa into a medium-large sauce pan, then add the water and bouillon and bring it to a boil, then cover and simmer until the water is fully absorbed... about 20-30 minutes. When the quinoa is done, the water will be gone and each "kernel" will have a little "tail". 

Meanwhile, in a frying pan, sautee (over low heat) the onions, garlic, oregano, rosemary, olives, and tomatoes (with juice) in olive oil for about 20 minutes. 

Once the quinoa and onion are done, combine the two, stir, add salt and pepper to taste and adjust seasonings according to your taste. (I sometimes add tobasco, or lemon, and often more tomatoes and oregano... it depends on my mood. Sometimes cumin is a nice addition, as is fresh cilantro).

Serve topped with crumbled feta (optional).

You can also add garbanzo or kidney beans, chopped spinach, canned green chilies, artichokes... wherever your imagination takes you. Once you learn the "way of quinoa" you can have a lot of fun with it. It's good the next day as a cold salad or reheated.

Enjoy!

I've been eating quinoa for breakfast for a few weeks now. It's great! I have it with cinnamon, vanilla, and a bit of brown sugar. I haven't tried it any other way because I have more of a sweet tooth than savory, but I recommend experimenting.

LOVE quinoa! I make up a big batch then... first meal, use plain as I would rice with salmon or other protein. second meal, use in "fried rice". Saute some onion and garlic in a Tablespoon olive oil. Add whatever vegies I have (brocolli, carrots, soy beans, corn, mushrooms, etc) and some raw shrimp or raw pieces of chicken. Stir to cook protein. Add 2 cups cooked quinoa and stir until heated. Season with salt, pepper, and soy sauce. It is different every time and Yummy! Seves 2.

mm yummmy, quinoa=)

Compared to rice it has a slightly nutty flavor. The texture is a little different too, its not as mushy.

Also, make sure you rinse it thouroughly before cooking. There's a bitter coating on it (naturally) and if you don't rinse it well enough it tastes pretty gross lol.

whenever i have quinoa with diner i always make extra so I can make a salade with it the next day just toss in any veggies you'd normaly put in a green salade and your good to go.  It;s so yummy and good for you too.

Quinoa has many benefits. For one, it is a complete protein.

Quinoa is a fabulous grain, a complete protein as other have mentioned and beyond that a very light, but nutty tasting texture that works well with just about anything.  Anything you might have done with rice works with quinoa.  I cook mine in the rice cooker with added vegetables and sometimes boullion all the time.   I gave up on rice when I discovered quinoa and other whole grains, mainly because rice is so much lower in protein and fibre.  Rice, even brown rice, is more of a starch than anything else.