Quinoa

[frizgolf]

You guys are just making things up now.

Maybe the terrorists have won. 

[eyeball]

I've been using TVP in a ton of things.  Textured Vegetable Protein.

I use it as a binder for hamburger/meatballs/meatloaf and as a filler in protein bars.  its not bad as a mixed oatmeal either.

[MissKitty]

Yay!

If you want to save money on it, buy in bulk from The Farm in Summertown, TN. They are the inventors of TVP and usually always have the best price, especially if you buy in bulk.

Here's a link. I LOVE this site.

[cuddlyevil]

I've never used teff but would like to try my hand at making my own injera.

I found a recipe for a mint chocolate cookie that is made with teff. I saw an injera recipe but that might be too ambitious for me with a new kid coming soon.

[eyeball]

Yay!

If you want to save money on it, buy in bulk from The Farm in Summertown, TN. They are the inventors of TVP and usually always have the best price, especially if you buy in bulk.

Here's a link. I LOVE this site.

thanks!

the kroger over here by me has it in the bulk bins for $3.xx a lb.  I'll check out your link.  I use quite a  bit of it.

[invisiblesyllable]

I've got about 14 pounds of short-grain brown rice right now, so it'll be a while before I jump on the quinoa wagon.  But I've heard that it's so much more genuinely filling and satisfying than rice.  Maybe next year. 

[MissKitty]

The quinoa recipe in action!

[clemsonfan]

You're blog looks pretty awesome!

[c-lando]

This recipe is on my "must try" list, probably with some roasted lemon herb chicken!

Ingredients:
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped 1 clove garlic, finely chopped
1 1/2 cups quinoa, well rinsed
Salt
1/2 cup pitted and thinly sliced black and green olives
1/2 cup pine nuts, toasted 1/3 cup fresh basil leaves, finely chopped
1/3 cup cilantro leaves, finely chopped
1/3 cup flat-leaf parsley leaves, finely chopped

Directions:In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa and cook, stirring, for 1 minute.

Stir in 2 1/4 cups water, season with salt and bring to a boil over high heat. Lower the heat, cover and simmer until the water is absorbed, about 15 minutes. Let stand for 5 minutes. Add the olives, pine nuts, basil, cilantro and parsley and toss with a fork to combine; season with salt.

[Rafe]

I've never used teff but would like to try my hand at making my own injera.

One of my best mates is visiting in a couple of weeks from Germany and he's Ethiopian born and bred. His Mum makes the best Wot/Wat I've ever tasted, and we're going to make a Lamb Wat and a veggie variation for my wife. We're going to have a stab at making Injera, too, I'll let you know how it goes.