I’ve been on a pistachio kick. In my plain yogurt, on top of a creamy soup, on top of ice cream…
1 Like
Look, you have to stop posting stuff like this. 
I still don’t like cauliflower, but now you have me eating it regularly. Now it’s more quinoa. Every time someone posts an article like this one, I have to add items to my already complicated diet.
1 Like
Quinoa itself doesn’t have much oomph, but when mixed with roasted vegetables or cooked in a broth and herbs/spices, or when it takes on a sauce, is good!
1 Like
Not a quinoa fan here, try as I might. I much prefer farro (in all the ways @abasket described above), which is actually a bit more nutritious (though not GF, if that’s a consideration).
1 Like
Mmm, I eat all of those regularly, except tofu (yuck!).
I don’t like quinoa on its own, but sub it in recipes I like that call for rice or couscous. One of my favorites is a wild rice recipe that I make with quinoa - feta, pistachio, dried cranberry, fresh basil dressed with a homemade olive oil based dressing. When I make a batch, I eat it for lunch daily - a few spoonfuls mixed together with either arugula or spring mix greens. Sometimes I add diced chicken.
2 Likes
I make this quinoa salad almost weekly, but you can substitute any high-nutrient grain you prefer:
-Make one cup of quinoa/grain according to package directions. Spread out on a baking sheet for at least 30 minutes to cool and lose excess moisture.
In a very large bowl, combine:
1 cup halved grape tomatoes
1 each diced green pepper, yellow pepper, cucumber
2 ribs chopped celery (or more for crunch)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 8 oz pkg baked, smoked tofu* diced
Dress with 1/4 cup lemon juice, 1/4 cup olive oil, 2 minced garlic cloves, freshly ground pepper.
Really, you can put any raw veggies you like in this salad, the crunchier, the better IMO.
*As a rule, I don’t care for tofu, but Sprouts sells a very firm baked teriyaki tofu that works well with this dish. Otherwise, I use shrimp.
2 Likes
LOL… 7 days ago it was “Keep posting!” 
My first encounter with quinoa (keen-wash) was years ago in “The Dreaded Broccoli Cookbook”. The author said it sounds like some kind of Japanese management concept.
1 Like
I have a love-hate relationship with this thread. 
Well stay… we like your input 
Some followup from our prior discussion on seaweed…
I picked up a pack of this “snack” at TJ checkout line.
First of all I’m going to say that probably most people will NOT like this. But I like it ok for times when I want just a bit of salty snack. And unlike crackers (or chips or cookies etc), not much temptation to go beyond the half pack (30 calorie) serving size… in fact, I’ve bee having even smaller portions. The first time I tried it by wrapping a few sheets around some homemade mozzarella - that was yummy!
2 Likes
I’ve made a carrot salad that my brother learned to make during his gap year in France. (Basically grated carrots with a vinaigrette high in mustard and horseradish.)
Today I made one that can be more of a lunch rather than a side. Again grated carrots (10 oz), toss in some mint (I didn’t have any so used parsley and cilantro) and a 15 oz can of chickpeas, 3 or 4 oz of chopped dates. Make a vinaigrette with 1/3 cup of olive oil, 2 Tb of lemon, a dash of salt, a Tb of honey (I used a tsp and thought it was plenty), 1/8 tsp of cayenne and 1 tb of cumin seeds.
4 Likes
Dates are an up and coming ingredient I think. Of course they’ve always been around…but seeing them in lots of recipes.
A good juicy date or one stuffed with PB is a really filling yummy snack.
2 Likes
Oh, dates with peanut butter sounds good.
We have a recipe we liked (from a Sur La Table cooking class) for dates stuffed with goat cheese. It’s a bit of a pain to stuff the dates, but it’s nice you can make ahead of a party and have a non-cook appetizer.
I think we’ve used these dates at Sam’s (and hmm… like everything else a little more expensive now, 2lb/$8.98… but 2lb goes a long way)
https://www.samsclub.com/p/medjool-dates-2-lbs/prod4510613?pid=sb_ret_Google_Display_18330950547&wl0=&wl1=x&wl2=t&wl3=&wl4=&wl5=9028882&wl6=&wl7=&wl15=&wl16=&wl17=&wl18=&wl19=&wl20=CjwKCAiAoL6eBhA3EiwAXDom5hz58b8zv2MrQONr0g9TzHGE4tIOv-5sByY-uRpPR8DsBATCOax4SRoCG-MQAvD_BwE&gbraid=0AAAAADh-3b8ggDEc1Fg9N4fjnWf2j7qNY&gclid=CjwKCAiAoL6eBhA3EiwAXDom5hz58b8zv2MrQONr0g9TzHGE4tIOv-5sByY-uRpPR8DsBATCOax4SRoCG-MQAvD_BwE
Medjool is the cold standard! Maybe use a piping bag with a hard tip to stuff the dates.
1 Like
I’ve started tweaking those two ingredient banana-egg pancakes. This AM I added in quinoa flakes, since @Colorado_mom forced me to.
Last week, I added ricotta cheese to see if I would like it, but they’re just OK. I bought some cacao powder, which may be next week’s tweak.
This of course is on top of my normal seed combo of chia, hemp, flax and wheat germ.
2 Likes
did you add ricotta to the batter?
My favorite way to eat those is to make a very thin, crepe-like pancake and then wrap it around a scoop of cottage cheese and some fresh raspberries.
2 Likes
Hmm on the ricotta… maybe the banana AND ricotta was too much ? Or did you just not like the flavor?
I like to make ricotta or cottage cheese blueberry pancakes
Yes, but I’m not a chef by any stretch. Should I add it to the top instead? I sometimes see lemon ricotta pancakes as a “special” in a restaurant, so that made me want to try it.
I thought about cottage cheese too, since that’s much healthier than ricotta, but I’m experimenting right now. Maybe it was a little dry-ish. Not as moist.
I’m not sure, I’ve never done that. I don’t like ricotta, LOL. If you want something fluffier than just the banana and egg mixture, you could add some baking powder to them, I suppose.
I’m trying to keep it simple, quick and paleo-ish/keto-ish as much as possible. So, I staying away from the baking powder. They actually do come out fluffier as is and the I did really like the smidge of quinoa in it today. I may add another pinch of it tomorrow or Sunday.
1 Like