Cooking quinoa


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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11 Responses

  1. Boyfriend's mother says:

    Ok, I’m convinced! It sounds like the feed back was positive enough for me to give quinoa a chance. Thanks for pioneering the way into uncharted food territory using adventurous foods which many of us tend to be suspicious of – especially of food we don’t know how to pronounce!

  2. Caroline says:

    Every article I’ve ever read on quinoa has had that pronouncation tip – I thought it was worth adding as the written word looks nothing like the way it is said!

    Quinoa is definitely worth trying out. It’s something different for a change, is tasty and very good for you. How can you go wrong! Let me know how you get on with it.

  3. Like you, I’ve been meaning to cook with quinoa for awhile now. Maybe soon…. Thanks for the report!

  4. Caroline says:

    Just after revisiting the quinoa salad, tossed with a handful of mature cheddar chunks, and it’s still very good – even on day two! Eating and musing on each bite, I’ve come to the conclusion that it is more like a pulse than a grain. It seems to remind me more of lentil-type things rather than the rice family. It certainly is an intriguing foodstuff.

  5. Barbara says:

    I always dry fry quinoa for a few minutes before adding the water. I read this brings out the nutty flavour. It is ideal food for overnight tramping as it is light for carrying and full of goodness.

  6. Caroline says:

    That would certainly make it tastier from the start. I must try that next time – thanks Barbara! I’ve been working on the meme too…more of which later.

  7. keturah says:

    Soaking it first for at least 4 hours before cooking it allows the body to utilize more of the nutrients within the quinoa.

  8. Adam Fields says:

    I’ve been a fan of quinoa for many years. I usually cook it with a standard pilaf method – saute some shallots or onions in oil for a few minutes, stir in the quinoa and let it bloom for a minute or two, then add the liquid, preferably stock. Bring to a boil, cover, and turn down the heat to let it simmer until the stock is absorbed.It’s important to wash it before using, because it’s got a soap-like coating on the individual grains.Their marketing machine must be really moving – there was a quinoa feature in Fine Cooking this month, and apparently it was also mentioned on Joey.

  9. Caroline says:

    That sounds like a good way of cooking it Adam. What do you normally serve it with?

    There was an article on quinoa in Cuisine magazine recently but I can’t believe it was mentioned on Joey!

  10. Heather says:

    I was here looking for a cooking method for my quinoa… I found a recipe that combines cooked quinoa, chicken breast and scallions into little panfried patties to dip in applesauce. It looked delicious and I’m always trying new ways to get good food into my toddler. If it works well I’ll share the recipe!

  11. Caroline says:

    Please do, Heather. I’ve half a box of quinoa sitting in the cupboard at the moment. My most recent experiment – cooking it pilaf-style with onions and vegetable stock – wasn’t much of a success so I’m always on the look out for new recipes!

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