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How do you eat quinoa? Amaranth? Millet?
Basically, I boil them in water and mix with honey, flax seed meal and nutritional yeast. I would love ideas on cooking them in the crockpot. I do toast millet then boil and serve instead of rice. But, my family prefers rice in those instances. We eat a lot of these (especially since I also grind them for flour) but I'd like to vary the ways.
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Michelle
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I make quinoa in the rice cooker. 1.5 C. quinoa, 2 C. water, 1/4 teaspoon salt - program for plain rice. It is light and fluffy and several people who thought they didn't like quinoa have told me it is great this way.
I usually serve it as a side grain. DS#2 has declared a hatred of brown rice but will eat multiple servings of quinoa. He eats it sprinkled with sea salt. DH and I usually top it with whatever one-pot meal we're eating that night (last night was steamed kale with cannellini beans and cashew cream sauce). I'll also eat it with wheat-free tamari and gomasio.
Sometimes I use it in a cold grain salad. Just quinoa, small chopped veggies, beans, or whatever, dressed with a combo of lime or OJ and balsamic vinegar.
We haven't tried millet or amaranth. I'm loathe to spend money on new grains that they will probably reject as they are in a "no new foods" phase right now.
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Kimberly...walking my path; loving, living and learning with an amazing man and two incredible boys.
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I love cold quinoa and red bean salad - basically as Kimberly described. It's a recipe from Feeding The Whole Family. I think it uses lime...will type it up when I get a minute.
I have made millet muffins - not that they were great but if you play around with a recipe they might be yummy. Feeding The Whole Family has a recipe for Millet Croquettes that sounded good.
Haven't tried amaranth yet.
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Quote:
Originally Posted by MotherMoon
Kimberly, I'd love the cashew cream sauce recipe. That sounds delish!
The cashew cream sauce is really easy, and I simplified it from the original source. I use a Vita-Mix (which I think you have, right?) but any good blender should work.
1/2 C. raw cashews
1 C. hot water (I use boiling)
1 t. onion granules (or powder)
1.5 t. nutritional yeast
Blend it all until super smooth and creamy. If you want it thicker use less water, and you can use it as a dip! We don't add salt, but you can if you want to.
I'm so glad I found this recipe, because DH will now eat kale! I also use it to make "creamed" spinach, and you could use it to make a "cream" soup (but add at the end and don't boil).
kimberly, can i come for breakfast, lunch and dinner at your house for a week?!
i've made amaranth apple muffins that were yucky-- i don't know if it's b/c i had to use cherry/apple juice b/c we didn't have any pure apple juice in the house, but they were sorta bitter. yuck, bitter muffins!
we make great yummy quinoa applesauce bread that is awesome-- ds and dd gobble it up. i got the recipe from the yeast connection cookbook.
i also just serve quinoa and millet wherever a recipe calls for rice. i always toast the millet beforehand, but just b/c that's what the instructions said to do!
i also eat "quinoa flakes" as an alternative to oatmeal now. i make it with almond milk and sweeten it w/ stevia extract. can you tell i'm on a yeast-free diet?!
i wish i could find a grain mill which would also "flake" so i could make my own quinoa flakes...
kimberly, or mamax4, or lauren, if you're still reading this, do you think you could post or pm or email me a menu of what you guys eat for a week or even a few days?! not to hijack a thread, i'm just soooooooooo needing *easy* but healthful meal ideas.
also, kimberly, what cookbook did you get the recipe out of? do you recommend that cookbook? that's how i usually do my meal planning-- i sit down w/ a few allergy-free cookbooks on the weekend and make a list of meals and the items i need for them. *sigh* very time-consuming. that's why i want just some easy meals...
I boil millet in veggie or chicken stock, then drizzle with a little olive oil and snipped fresh garlic greens. Even health-food-phobic DH eats it this way.
My mom uses amaranth as a breaded coating (I guess intead of flour or crackers) and says it's delish on fish. I don't have any experience with this grain yet.
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Jaina,
The recipe looks good. I would appreciate it if you could get some details from your mom. We eat a lot of fish. Does she cook it first? Or does she use amaranth flour for breading? Thanks.
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Quote:
Originally Posted by michmom
kimberly, can i come for breakfast, lunch and dinner at your house for a week?!
kimberly, or mamax4, or lauren, if you're still reading this, do you think you could post or pm or email me a menu of what you guys eat for a week or even a few days?! not to hijack a thread, i'm just soooooooooo needing *easy* but healthful meal ideas.
also, kimberly, what cookbook did you get the recipe out of? do you recommend that cookbook? that's how i usually do my meal planning-- i sit down w/ a few allergy-free cookbooks on the weekend and make a list of meals and the items i need for them. *sigh* very time-consuming. that's why i want just some easy meals...
alycia
Sure, come on over! I love to cook for people who like this kind of food.
Breakfasts: DH and I always have fruit, either as smoothies (with flax but nothing else but fruit and juice) or cut as as fruit salads with lime juice. The boys have a variety of things: gluten free waffles, sweetened rice flakes, cornmeal mush, etc. plus a serving of fruit.
Lunches: DH and I almost always have green salads, with raw nuts, beans, avocado, etc. We use mixed baby greens, or red leaf and romaine lettuce mixed with arugula. Sometimes we'll have veggie soups in addition to salad. Either simple bean/vegetable soups or something fancy like "creamy" sweet-potato fennel soup. On super rushed days there might be some leftovers to heat up. After our trip I needed to detox and did a couple of days of fruit salad for lunch.
The boys eat whatever they are in the mood for, plus a veggie. So brown rice noodles, leftover quinoa or brown rice, beans and tortillas, edamame, etc.
Dinners: This week we had pinto beans with corn tortillas, spinach, and black olives on Sunday. Monday was stir-"fried" veggies and tofu with brown rice. Tuesday we had the kale and beans with cashew sauce, plus quinoa and a side of steamed broccoli. Last night we did pinto beans again (always on Wednesday, and on the weekend if we are out all day). Tonight will be curried veggies and tofu with brown rice, plus steamed veggies and grain for the boys (one eats brown rice, one eats quinoa). Friday I will attempt GF pizza crust again for the boys, and will make a big bean/veggie soup for DH and I with the leftover beans and broth from this week, plus whatever veggies we have.
The boys snack all day long, mostly on fruit and raw carrots. They also eat fruit leather, popcorn, soy yogurt, etc.
The kale recipe is from www.fatfreevegan.com but I added the beans and changed the cashew sauce. I like a lot of their recipes. I also adapt from cookbooks I already have, like Marilyn Diamond's American Vegetarian From the Fit For Life Kitchen, and some Moosewood recipes.
Most of my meals are really simple, at least to me. Dinners are usually based on beans, grains, and veggies. I try to make a new recipe every 1-2 weeks, and if we like it then I add it to the list of meals I can make.
ok, thanks for the ideas! what is the recipe for the creamy leek sweet potato soup? also, what do you use for flavorings/ seasonings, like on the beans/veggies, or the pinto beans w/ corn tortillas, etc.?
kimberly, or mamax4, or lauren, if you're still reading this, do you think you could post or pm or email me a menu of what you guys eat for a week or even a few days?! not to hijack a thread, i'm just soooooooooo needing *easy* but healthful meal ideas.
alycia
You sound more creative than I am, that is for sure! I cook 60-70% vegetarian foods, but we do eat organic meat. Are you sure you want my boring week? lol
I can be creative, but tonight is one of the 'not creative' nights (as most are lol). It's whole wheat penne tossed with diced tomatoes and browned ground turkey. It's pretty much what my mother used to make. I added onions, basil, red pepper, garlic, and tossed it all together. I served it with whole wheat garlic bread, sauteed spinach, salad (carrots & olives added) and that's it. What can I tell you. Pasta is my *friend*. I have to feed 6 people and nobody complains about pasta.
and Sam, 8 
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