I just read an interesting article about quinoa’s nutritional profile. High in a complete protein vs. its other grain counterpaits.
Does anyone eat quinoa on a regular basis?
What does it tast like?
Low glycemic carbs?
I dont eat it much any more (because I dont eat much in grains), however, it is a good one. It has a nutty taste and is delicious. It’s also easy to make.
[quote]AlphaMale656 wrote:
I just read an interesting article about quinoa’s nutritional profile. High in a complete protein vs. its other grain counterpaits.
Does anyone eat quinoa on a regular basis?
What does it tast like?
Low glycemic carbs?[/quote]
I need to add something to it to get it to taste like anything, so it’s not bad. It could have a monkeybutt taste and I’d still eat it.
Cook it chicken broth. Yum.
[quote]Arms Afire wrote:
AlphaMale656 wrote:
I just read an interesting article about quinoa’s nutritional profile. High in a complete protein vs. its other grain counterpaits.
Does anyone eat quinoa on a regular basis?
What does it tast like?
Low glycemic carbs?
I need to add something to it to get it to taste like anything, so it’s not bad. It could have a monkeybutt taste and I’d still eat it.[/quote]
would it be suitable for mixing with rolled oats, flaxseed, honey and whole milk for some kind of power cereal? or does it have more of a savory taste? I just read about it, it sounds like nutritionally dense stuff. Protein AND calcium? hell yes.
I just posted a little about Quinoa for you to read over in this thread:
Recipes With Photos
http://www.T-Nation.com/readTopic.do?id=1498939
It’s on the second page and there is a very basic recipe there for quinoa also.
I have never heard of anyone making it into a sweet type dish but, with it’s nutty flavor and mild soft texture it might be worth trying.
I thought it was pretty bland the few times I had it, but that could have been as much the fault of the chef as anything.
I can’t see having it with anything sweet, I think savory would be the way to go.
have it with some stir-fried mixed veggies and olive oil.
Wait a minute! By serendepity I just read about a porridge made by peruvian Indians (the population which uses quinoa as a staple dish). It’s called mazzamora. It includes the following ingredients: quinoa, eggs, milk, honey, vanilla and maca.
You can actually get loose maca (not capules) for rather cheap. I bet this would be an awesome post-workout meal.
If I find a recipe for this, I will post it.
I’ve used it relatively often in place of barley in beef/barley soup. Add leftover/lean beef, your choice of veggies, & can of broth. Used as post-workout or breakfast meal. Tossed with salads too.
Been eating it for a while now. When I first started eating it about 18 months ago, I didn’t realize that it needed to be washed thoroughly before cooking. I went around smelling like the shit you’re supposed to wash off. It wasn’t pleasant.
The worst part was it made my ball sweat smell fucking horrible so my girl wouldn’t go anywhere near my junk for a few weeks.
It mixes great with just about any other vegetable, as long as you clean it thoroughly first.
[quote]Rah-Knee wrote:
The worst part was it made my ball sweat smell fucking horrible so my girl wouldn’t go anywhere near my junk for a few weeks.
It mixes great with just about any other vegetable, as long as you clean it thoroughly first.[/quote]
I like how you so easily transition from telling us about your ball sweat to mixing it with other veggies. hahahaha.
Anyways, this is one of my favorite grains to eat. Like someone else said, high in protein and it shouldn’t spike your b sugar levels. I mosty eat this and steel cut oats if I’m eating carbs.
[quote]entheogens wrote:
Wait a minute! By serendepity I just read about a porridge made by peruvian Indians (the population which uses quinoa as a staple dish). It’s called mazzamora. It includes the following ingredients: quinoa, eggs, milk, honey, vanilla and maca.
You can actually get loose maca (not capules) for rather cheap. I bet this would be an awesome post-workout meal.
If I find a recipe for this, I will post it.[/quote]
Just looked up this maca of which you speak. Turns out its nutritional profile is pretty great as well, with some special benefits for males. Is it in the ethnic grocery section? To the guy who said it made him smell bad…there’s this thing called showering.
[quote]greekdawg wrote:
Rah-Knee wrote:
The worst part was it made my ball sweat smell fucking horrible so my girl wouldn’t go anywhere near my junk for a few weeks.
It mixes great with just about any other vegetable, as long as you clean it thoroughly first.
I like how you so easily transition from telling us about your ball sweat to mixing it with other veggies. hahahaha.
Anyways, this is one of my favorite grains to eat. Like someone else said, high in protein and it shouldn’t spike your b sugar levels. I mosty eat this and steel cut oats if I’m eating carbs.[/quote]
Yeah, sorry about that. lol.
[quote]Tulkastaldo wrote:
entheogens wrote:
Wait a minute! By serendepity I just read about a porridge made by peruvian Indians (the population which uses quinoa as a staple dish). It’s called mazzamora. It includes the following ingredients: quinoa, eggs, milk, honey, vanilla and maca.
You can actually get loose maca (not capules) for rather cheap. I bet this would be an awesome post-workout meal.
If I find a recipe for this, I will post it.
Just looked up this maca of which you speak. Turns out its nutritional profile is pretty great as well, with some special benefits for males. Is it in the ethnic grocery section? To the guy who said it made him smell bad…there’s this thing called showering.[/quote]
The better grocery stores and health food stores should have them with their grains. If you can’t find it, ask one of the clerks. 
At Whole Foods, you can find them in a bin amongst all the other bins of oats, whole wheat, and stuff like that.
That’s where I found my stash, anyway!
And it’s a savory sort of grain.
Cook it thoroughly and it has a bit of a delicate flavor and ‘feel’ to it. It tosses well with salads and goes well with stir fry or just cooked in some broth with some herbs.
… Dammit. Now I’m tempted to make stuffed bell peppers with it.
I’ll have to try that tomorrow.
[quote]entheogens wrote:
Wait a minute! By serendepity I just read about a porridge made by peruvian Indians (the population which uses quinoa as a staple dish). It’s called mazzamora. It includes the following ingredients: quinoa, eggs, milk, honey, vanilla and maca.
You can actually get loose maca (not capules) for rather cheap. I bet this would be an awesome post-workout meal.
If I find a recipe for this, I will post it.[/quote]
i am a peruvian indian and yes we all have that shit to eat everyday and its kind of tasty but eating that for 27 years its enough for me, its cheap here, i know in the us its expensive , actually some comapanies make cereal bars with quinua see ya!
[quote]tonex wrote:
i am a peruvian indian and yes we all have that shit to eat everyday and its kind of tasty but eating that for 27 years its enough for me, its cheap here, i know in the us its expensive , actually some comapanies make cereal bars with quinua see ya![/quote]
Hey, I can understand being burned out on something, but thank your Mom that she gave you this stuff rather than follow the fashion of some American Mom’s who make their kids
breakfast on McDonald’s foods or sugary cereals with empy calories.
How long should you soak quinoa for in order to neutralize phytic acid? Or, for that matter, is phytic acid something to be concerned about in the first place?
I rotate quinoa into my diet every once in a while, and I sincerely enjoy it every time.
This is how I cook it:
2:1 ratio of Water:Quinoa in a closed pot cooked over medium heat for roughly 10 minutes. Careful when you open the pot, as the steam can be quite hot.
I usually stir in 1 medium banana smashed up in 2T peanut butter. It may sound odd, but it comes out with a nutty banana flavor.
Sometimes I’ll mix yogurt and peanut butter and put it in the quinoa.
Also, it’s delicious as a replacement for rice in pretty much every recipe. . .
I cook it in my porridge (along with an egg and banana).