One of the few plants in the plant kingdom that provides all the amino acids meat provides. One of natures perfect foods. Personally I like it.I make a tabouli out of it. Just have to know good recipes to make it delectable
Tabouli is something I can’t get close to my mouth. I have a cast iron stomach and I once ate guinea pig stew without vomiting. I’ve also eaten squirrel brains from a can. But I cannot eat tabouli.
Look up tabouli recipes just substitute quinoa for the tabouli about the same texture wise. I cook the the quinoa like rice i use a rice cooker. Then after i dice up ( i use a processor or you can do by hand) red onion, celery, tomatoes ( hand cut those), cumcumber, carrot. Some nuts i use mix nuts pistachio, cashew ,pecan etc use whatever you want and how much you want with a sprinking of roasted sesame seeds, Cilantro add tumeric, a little lemon juice cayene, sesame oil, salt and pepper stir it a up. In a glass or metal big bowl, don’t use plastic tumeric it will stain it will last about 3 days i usually just pig out on that
strakerak chiming in with ethnic culinary enforcement!
That took a lot of moxie, BigCat, to come on this board and drop a fusion hipster tabouli recipe knowing full well there are fourth and fifth generation Arab-Anericans ready to step in an establish order.
That’s the difference in gourmet cooking and just cooking. Put your own pizzazz on things. Take a piece of boot leather make it into a 5 star Michelin meal.
When my wife bakes a chicken she mixes Quinoa and rice and bakes it in the same dish with the chicken….I guess the juices from the chicken do their part because it’s delicious….
But my daughter makes it by itself and eats with salad….have to mix with salad dressing to get it down.
We’re multigenerational Texas Gulf-coaters. Granny always cooked for farmers/ranchers, so “light” meals weren’t a thing. She might have whooped me with her cane if I suggested some BS like quinoa in human food.