i was out of both sushi rice and brown rice, so on a recent trip to whole foods i found myself lingering in the grain aisle. frankly, i let myself go a little nuts in that aisle (what can i say, i don’t make it over there very often). i came home with sushi rice, short grain brown rice, millet (haven’t had it since i lived with my mom!), red quinoa (seen it, but haven’t had it), and black quinoa (i didn’t even know it existed!). should be doing ok on grains for a while.
the black quinoa package said to cook it like rice (one part quinoa, two parts water), for 15 minutes. in my experience — does anyone else find this? — the normal ratio is way too much water when using a steamer. equal parts rice and water is usually perfect for me, so i went that route with the quinoa. 15 minutes wasn’t nearly enough, though – i think i cooked it 35 minutes in total.
verdict: delicious! somehow it was more exciting to eat than regular quinoa… maybe it was the visual contrast. also, i don’t recall regular quinoa having the gentle squeak of a crunch that this does. i’m a convert. looking forward to trying red as well.
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The black quinoa looks great! I have a quinoa recipe I keep meaning to try. What goes great with it?
You know, I’m not new to quinoa, but I’ve never eaten it frequently. I have a friend who made me a wonderful quinoa salad with vegetables and feta (almost like a pasta salad), and I’ve done something similar sans feta, but otherwise I’ve treated it like rice. I need to learn!
What is the recipe you have?
I LOVE black quinoa, mostly because of the dramatic presentation. It’s like giving your dinner a little black dress…..
If you’re looking for quinoa recipes, I really like to use it in dishes where I would otherwise use bulghar (ex, tabouli) or couscous (ex, with roasted veg). Very jealous of your newfound grain pantry!!
Ooh! Black quinoa tabouli?! That sounds absolutely amazing. Thanks for the tip!
More black food posts please. I still want you to make this because I am too lazy to;
http://www.101cookbooks.com/archives/poached-eggs-over-rice-recipe.html
girl, you need a food steamer. you could throw the rice in there, after a while throw some chopped kale into the rice, and a couple minutes before it’s all done, crack an egg into a little silicone baking cup and stick that in the steamer too. the hardest part is cubing that tofu and cooking it. but i will make this for you next time i see you.
i don’t like runny eggs, so i won’t be making it for myself. it looks beautiful, though!
I want Whole Foods in my neighborhood, darn it! That quinoa looks very interesting to me.
Wow, this looks amazing- such colour! I definitely shall be keeping an eye out for black quinoa now!
I’m going to look for black quinoa next time I go to Whole Foods. I use the regular organic all the time -which is good but changing it up visually is tempting. My mother makes an awesome quinoa salad with orange, dried cranberries and almonds. I make a batch of quinoa every week and use some almost every day… I even put a couple of scoops in my morning smoothie for a protein source. YUM! Thanks for sharing your find!
Black Quinoa is rich in antioxidants, antocianin and lithium, indeed have 40% more nutrients than a regular quinoa, the intense purple colour in a grain or vegetables, means that product have high level of antocianin (grapes, purple corn, purple lettuce,purple cabbage eggplant)are a powerfull antioxidant and have many healthy properties .
Directions for use:rice 3 cups, black quinua 1 cup, water 5 cups, salt to taste. (proceed like regular rice)
is a great way to enrich our diary diet.
Organic black quinoa and organic red quinoa grow in andean places, are a natural product without colorants or preservatives.
So, enjoy!!
regards
Ing Katty Cordova