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    You are in: Home / Community Forums / Vegetarian / Vegan / Quinoa for Asian Recipes
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    Quinoa for Asian Recipes

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    Rinshinomori
    Sat Aug 24, 2013 7:01 pm
    Food.com Groupie
    I am changing the way I eat now. More veggies and fruits. Has much to do with getting older and wanting to have a good health. Getting into making green smoothies too.

    I read that Former President Clinton is now a vegan and one of his favorite food is quinoa. That really made an impression on me because I was introduced to quinoa more than 10 years ago during my time as chef assistant at a culinary school. What I remembered was you had to soak quinoa well before using because of bitterness. In the last 10 years since my first encounter with quinoa I've seen some quinoa recipes but mostly just ignored them because so much of it looked similar. But now I really want to start incorporating quinoa into my regular cooking and that means Asian. I looked into Asian uses even on Japanese sites and although there are some there too, most of the recipes are same or similar to what you find in English sites. Not with Asian tastes or methods.

    There has to be Asian uses for quinoa. Have you developed any? Do you have a favorite Asian quinoa recipe?
    Member #610488
    Sat Aug 24, 2013 9:23 pm
    Food.com Groupie
    Quinoa can be substituted for rice in any dish that calls for rice and is healthier as well since it contains essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.

    How about we each look for a rice dish and convert it to quinoa and give it a try?
    Rinshinomori
    Sat Aug 24, 2013 9:27 pm
    Food.com Groupie
    Celticevergreen wrote:
    Quinoa can be substituted for rice in any dish that calls for rice and is healthier as well since it contains essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.

    How about we each look for a rice dish and convert it to quinoa and give it a try?


    Shall I try fried quinoa instead of fried rice? I can also give a try with omurice ie omelett rice. Please keep ideas coming.
    Rinshinomori
    Sat Aug 24, 2013 10:29 pm
    Food.com Groupie
    Although, this post says it was moved, please respond here too. I was trying to see how moving posts to different forums work. Thanks!
    Susie D
    Sun Aug 25, 2013 4:16 am
    Forum Host
    This was posted for Southeast Asia for ZWT9
    Asian Quinoa Salad by Sharon123

    and this was posted for India ZWT8.
    Curried Quinoa and Cauliflower by magpie diner
    Member #610488
    Sun Aug 25, 2013 3:53 pm
    Food.com Groupie
    Rinshinomori wrote:
    Celticevergreen wrote:
    Quinoa can be substituted for rice in any dish that calls for rice and is healthier as well since it contains essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.

    How about we each look for a rice dish and convert it to quinoa and give it a try?


    Shall I try fried quinoa instead of fried rice? I can also give a try with omurice ie omelett rice. Please keep ideas coming.


    Fried rice omelett rice, both good ideas. I will try an indian curry rice and a japanese Kama-Meshi, both my recipes. Happy eating!
    Cookgirl
    Sun Aug 25, 2013 4:30 pm
    Forum Host
    I love, love, love rice but sometimes we want a different grain and I will substitute quinoa (regular, black, red or a combo of colors) in place of sticky rice, jasmine, rice, etc. for cooking Asian meals.


    We like to use quinoa in the same way as a rice and/or veggie bowl or what we call "meal in a bowl". Layer of greens (usually baby spinach or similar), heaping spoonful of quinoa and then the vegetable mix-whatever that might be. Finish with the sauce, fresh cilantro, fresh chili peppers. You get the picture.

    Although not Asian, here's an example:

    Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing

    I'll look around for Asian recipes in which I switched out rice for quinoa...
    Rinshinomori
    Sun Aug 25, 2013 8:39 pm
    Food.com Groupie
    Susie D wrote:
    This was posted for Southeast Asia for ZWT9
    Asian Quinoa Salad by Sharon123

    and this was posted for India ZWT8.
    Curried Quinoa and Cauliflower by magpie diner


    Wow, super, Susie! Thank you. I saved these two and will be making them this week. I am determined to make quinoa more than Mediterranean, Southwest, Latin, and salad types.
    Rinshinomori
    Sun Aug 25, 2013 8:40 pm
    Food.com Groupie
    Celticevergreen wrote:
    Rinshinomori wrote:
    Celticevergreen wrote:
    Quinoa can be substituted for rice in any dish that calls for rice and is healthier as well since it contains essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.

    How about we each look for a rice dish and convert it to quinoa and give it a try?


    Shall I try fried quinoa instead of fried rice? I can also give a try with omurice ie omelett rice. Please keep ideas coming.


    Fried rice omelett rice, both good ideas. I will try an indian curry rice and a japanese Kama-Meshi, both my recipes. Happy eating!


    Great! This may be work in progress but we can all certainly learn from our trials, either triumphs or flops. I will make fried rice tomorrow.
    Rinshinomori
    Sun Aug 25, 2013 8:45 pm
    Food.com Groupie
    Cookgirl wrote:
    I love, love, love rice but sometimes we want a different grain and I will substitute quinoa (regular, black, red or a combo of colors) in place of sticky rice, jasmine, rice, etc. for cooking Asian meals.


    We like to use quinoa in the same way as a rice and/or veggie bowl or what we call "meal in a bowl". Layer of greens (usually baby spinach or similar), heaping spoonful of quinoa and then the vegetable mix-whatever that might be. Finish with the sauce, fresh cilantro, fresh chili peppers. You get the picture.

    Although not Asian, here's an example:

    Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing

    I'll look around for Asian recipes in which I switched out rice for quinoa...


    Thanks Cookgirl. The recipe you posted is very similar to the one Clinton's chef posted in AARP. Yeah, yeah, I know......I am already that age. icon_lol.gif I like the addition of cheese in the one you showed here and will make this one too.

    I'm seeing lots of salad types and it's also the salad types that I assisted to make 10 years ago. I believe I assisted Rebecca Wood but I could be wrong. I need to dig through all my notes and recipes from that period of time.
    Leggy Peggy
    Sun Aug 25, 2013 11:36 pm
    Food.com Groupie
    I'll try out some recipes when I get home next week.
    Plus I have a good quinoa cookbook to check.
    Member #610488
    Mon Aug 26, 2013 1:44 am
    Food.com Groupie
    I took a Thai curry recipe and set it up for quinoa. Made it this evening and it was fine. Quinoa, to me, is kind of like a different kind of brown rice, almost a nutty flavor but what I do not like is the "tails" that wrap around each seed. Not sure why I don't like it but that's just me.

    Thai Red Squash and Quinoa Curry 506257

    Now I will move on to the other dish I mentioned but it is late in the evening and I can't remember what it was. Oh, well! Will check my notes and make something this week.
    Rinshinomori
    Mon Aug 26, 2013 6:40 pm
    Food.com Groupie
    Celticevergreen wrote:
    I took a Thai curry recipe and set it up for quinoa. Made it this evening and it was fine. Quinoa, to me, is kind of like a different kind of brown rice, almost a nutty flavor but what I do not like is the "tails" that wrap around each seed. Not sure why I don't like it but that's just me.

    Thai Red Squash and Quinoa Curry 506257

    Now I will move on to the other dish I mentioned but it is late in the evening and I can't remember what it was. Oh, well! Will check my notes and make something this week.


    That's great to hear Michael. We need to move quinoa to mainstream cooking and more ideas the better. I will try your recipe too - more like next week.

    Not quinoa but I am so into getting healthy that I even went and bought some raw almonds to make milk. Should be easy since I'm used to making soy milk and tofu. Never tasted almond milk in carton but I'm sure I'll like it.

    This is just something that affected one person only but I want to share it here. My husband was borderline high cholesterol and I got him into eating soy nuts that I purchase from a farm called Fairview Farms. He was doing very good with eating 1/4 C per day for lunch at work and also drinking soy milk instead of regular milk because he was having problems with kidney stones and his specialist told him he should curve dairy. He did good for 4-5 years like this.

    Then 2 years ago he had Invisalign for 1 year. He could no longer have his 5 days a week soy nuts (1/4 C). Last year he had his regular physical and his cholesterol shot up over 220 total. Triglyceride also high. He did not want to show me. He finally showed me the test results.

    Well, I was mad. He retired in February and he stopped wearing ivisalign last December. I had him start eating 1/4 C soy nuts, more wine, no sugar, and less beer.

    He just had his bloodwork done in July. His cholesterol (total) was under 150. His triglyceride in excellent range again.
    Rinshinomori
    Mon Aug 26, 2013 7:44 pm
    Food.com Groupie
    ohhh I know what you mean about the tails with quinoa. There is certainly something to get used to. It is taking me this long to get my self up to trying again. icon_lol.gif

    What I'm reading from Japanese sites is that those who try like the texture very much. Not much about the taste. They like the popping feeling in mouths.

    If I can sub quinoa for rice the way rice should taste and come together, I'll be very happy. Since I like Japanese style rice which normally sticks a bit, it's going to be a challenge but there has to be ways to get them to bind too.
    Leggy Peggy
    Tue Aug 27, 2013 12:43 am
    Food.com Groupie
    Wow, I'm impressed by the success Brad has had with soy nuts.
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