Grain to feed the starving?

Okay, thanks, Chai. I'll do some more searching to see if I can find it. The price concerns me though. It may not be in our budget. Will have to investigate.

Remember that it swells while cooking, and if you buying from a bulk bin, you could just buy a dollars worth, or less.

It doubles in size when cooked, so actually it ends up being quite inexpensive.

One other thing is that it's a real stick to your ribs food. It would be hard to eat an entire cooked cup of quinoa, that's 1/2 cup raw, especially if you had it mixed with other veggies or fruit. When you do finish it, you're not hungry for hours and hours. It really stays with you.

heh....I made two cups (after cooking) this morning, left about a third for wally to eat for breakfast, ate about a third of it for breakfast at work, and the other third is sitting in the fridge here. I'll eat that tomorrow. Probably cost about 50 cents.

Hmm, interesting. I'll ask my wife if she's familar with it.

I'm like so drooling over the pictures you posted of grains. Now my keyboard's wet w/ saliva. I'm so hungry.

3 colors - red, tan and black. The black is great tasting and visually stunning when prepared as part of another dish.

Cheers
Cycloptichorn

Cool, more converts!

Yes, one day, in the not too distant future, everyone, from the high and mighty to the low and humble will be asking "WTF is Quinoa?".

In our area, the AMish grocery stores bag and sell bulk quinoa, spelt, grain marnth, and wild rices. They have other , less common grains that I had no idea about . Ill look more closely nwxt time I go to the Amish "asupermarket".

Ive tried amaranth grains popped like popcorn and hit with maple asyrup. (Robert Rodale had been pushing it for years) Pretty good. Ive never tried quinoa , but will now buy a bag and try it as a cereal first. (using grains as a cooked cereal is the best way for me to judge flavor before using it in something that everyone may hate)

yeah, like with squid.

Not yet. Still haven't been able to find it locally yet. What the heck?

Thought of Chai and Mac when I saw this recipe by Mark Bittman -

http://content.markbittman.com/node/22

Sweet Potato and Quinoa Salad
Makes: 4 servings
Time: 40 minutes

2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
1 large or 2 medium (about 1 pound) sweet potatoes
Salt
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot
Freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons balsamic, sherry, or red wine vinegar
1/4 cup minced fresh chives or parsley leaves

If you haven’t already, cook the quinoa or other grain. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.

Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve.

Southwestern Sweet Potato and Quinoa Salad. Add 1 avocado, peeled, pitted, and diced, to the mix, along with the sweet potato and quinoa; add 1/4 teaspoon cayenne, chili powder, or hot red pepper flakes. Add 1/4 cup toasted pepitas (pumpkin seeds). Use freshly squeezed lime juice in place of the vinegar and cilantro in place of the chives.