quinoa - Mothering Forums

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#1 of 6 Old 08-04-2002, 03:42 AM - Thread Starter
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I am desperate to improve my diet. I am a vegetarian butdon't eat enough protein, and I am still breastfeeding so I want to change this. I bought some quinoa today but have no clue what to do with it- :- any ideas????

Also, is it ok to consume flaxseed when you are breastfeeding? I want to start to taking a supplement, or buy some flaxseed to put on my cereal.

Any help would be appreciated!
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#2 of 6 Old 08-04-2002, 03:50 AM
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Did you do a search for quinoa on the mothering boards? I think there was a thread for recipes once upon a time..

I take flax seed oil every day to help with my nursling's eczema.

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#3 of 6 Old 08-04-2002, 12:09 PM
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If you want to put flaxseed on your cereal (an excellent idea!), consider buying a coffee grinder that you use just for the flax. You can buy flax seeds very inexpensively compared to what you pay for oil or ground flax meal. Plus, you get the bonus of protecting the flax from becoming rancid too quickly. Besides, grinding fresh flax seeds is more healthful b/c the oil is fresher.
(paraphrased from Andrew Weil's Eating Well for Optimum Health).

Flax is one of the best oils you can consume, especially as a vegetarian, and is is *excellent* for your nursling, as well.
About the quinoa... I agree you should do a search, but here are some tips, as well...

Sprouted quinoa is wonderful as a basis for a cold salad. I copy one that I have bought at Whole Foods:

-sprouted quinoa
-dried cranberries (chopped)
-lemon juice
-apple cider vinegar (just a little)
-sesame or olive oil
-raw sunflower seeds
-minced green onions

There are some other recipes at http://www.wholefoods.com

Good Eating!


Jean, happy HS mom to Peter (5), Daniel (9) and Lucie (2) and also someone new... baby.gif
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#4 of 6 Old 08-05-2002, 03:52 PM
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Quinoa is indeed high in protein! It also tastes great and dd loves it too! Be sure that you rinse the quinoa well before cooking, as they have a bitter residue. Rinse and drain, then cook in a saucepan with 1cup quinoa: 2 cups water ratio. Add some salt. First bring to a boil, then simmer for abt 20 minutes. You may drain the quinoa if they are already cooked (they become translucent and you can see the germ ring) but there's still some water left in the pan. I read that qunioa grown in SA and in USA requires diff amt of water. You can aso stir in some garlic or herbs, or mix in a bit of olive oil before serving.
There was a thread on this before, I believe.

Flax seeds, yes, you gotta invest in a coffee grinder and grind them fresh everyday. Add in your smoothie or sprinkle over salad, veggies, etc.
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#5 of 6 Old 08-06-2002, 03:12 PM
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Here's a few recipes I found in my collection you might like to try:


Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Quinoa -- thoroughly rinsed
2 c -- Water
1 t Salt
1/4 c Olive oil
1 md Garlic clove -- peel and mince
Freshly ground black pepper
1/2 c Fresh basil, packed* or
1/4 c Fresh tarragon plus
2 tb Fresh thyme

*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.

Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a
boil over medium-high heat. Reduce heat to medium, cover partially so the
steam can escape, and cook at a slow boil until grains have doubled in
size, become translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue cooking,
uncovered, until all the liquid has been absorbed or has evaporated, which
may take 1 more minute.

While quinoa is cooking, combine olive oil, garlic and a generous amount of
pepper in a warmed medium-size bowl. Just before the quinoa is cooked,
coarsely but neatly chop basil leaves and mix them into the olive oil
mixture. When quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve immediately.


2 cups quinoa
1 lemon grass stalk
1 tbsp. fresh minced ginger (I grate my ginger)
2 large garlic cloves
1 tsp Sichuan pepper (I just add black pepper)
12 oz firm tofu (i use extra firm)
broccoli flowerets
red bell pepper

1. wash and boil the quinoa for about 15 min. then drain. set aside

2. prepare lemongrass: cut off the bulbous bottom third of the stalk. remove it's outer leaves and with a sharp knife cut this piece into thin slices, then mince it.

3. in a large skillet heat the oil with the ginger and garlic over medium heat stirring constantly (i think medium low heat works better) After a minute add the lemongrass, pepper and tofu. Add the broccoli a little bit of water and cover and steam for about 5 min.

4. Uncover add the quinoa, red pepper and salt. stir gently then serve.


QUINOA CHAULAFAN (Fried Rice Andean-Style)
Adapted from a recipe in Comidas Del Ecuador by Michelle O. Fried.

1. Needed:
2 cups thoroughly rinsed Quinoa;
1 tablespoon oil;
3 cloves garlic, minced;
1 tablespoon fresh ginger, minced;
1 cup red onion, chopped;
1 cup carrot, chopped;
1 cup green pepper, chopped;
3 cups water;
2 tablespoons soy sauce;
1 cup frozen green peas;
2 cups cooked chicken or turkey, cubed. (veggie alts: tofu, veggie ham, etc)

2. In a large non-stick fry pan over medium heat, toast the Quinoa stirring constantly until it is lightly golden. Add oil, garlic, ginger, onion, carrots, and green pepper. Sauté until the vegetables are soft.
3. Add the water, and soy sauce slowly. Bring to a boil and cook for 20 minutes or until the water is absorbed. Add the frozen peas and chicken and cook a few minutes longer.
4. This makes 6 servings.
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#6 of 6 Old 08-07-2002, 01:39 AM
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: What is quinoa?


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