A couple questions for the quinoa fans

I was at the organic grocery store yesterday and decided to pick up some quinoa for the first time and I have a couple of questions. They had three types of quinoa that were stored in the bulk bins…red, red and black and white. According to the nutrition facts label on the red quinoa bin, it contains 3 grams of fat per serving. Same with the red and black quinoa. However, according to the label on the white quinoa bin, it contains 10 grams of fat per serving. Why the big difference?

My second question is how do you recommend the quinoa be prepared?

As always, thanks.

[David M. Bueker]

Fat? I had no idea it had fat.

As for preparation I like to put in some Indian spices (e.g. turmeric, cardamon, coriander, chili pepper, a little cinnamon). I also prefer it the next day. In fact I intend to make it a day ahead in the future as I prefer the way the flavors meld & the actual texture after a day in the fridge (of course reheated).

Quinoa is fairly high in fat, 7% or more. I have no idea about the range of fat in the colored varieties. Because of its fat content, it's best stored in glass in refrigerator.

It's best to rinse thoroughly to remove the saponin, which is bitter. Some quinoa is prewashed. One way to cook is 1 quinoa: 2 water, boil like rice for 10-20 minutes.

I sometimes use quinoa flour as an admixture to bread, and sometimes the whole seeds. I've even grown quinoa, just to see what it looks like.

I've made this casserole several times

http://www.nytimes.com/2008/11/05/healt ... ealth.html

The vegetarians especially love it. Cook quinoa, stir in eggs, garlic, sage, wilted spinach, and gruyere cheese, bake in the oven til set and browning on top. Really tasty. Can be a side dish or a vegetarian meal.

I've only seen the white variety.
Frank, that recipe looks good, I must try it soon!

This time of year, it is also good served cold, sort of Greek style with cukes, tomatoes, olives and feta cheese. Toss with a fresh lemon vinaigrette. Add fresh basil.

Thanks to all that responded with the great information. I am going to experiment with a couple of hot and cold ideas next week.

Larry, special thanks to you for the advice concerning storage. The quinoa I purchased was stored in the bulk bins at room temperature but I will be sure to keep it in the fridge.