Quinoa?

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    Dec 15, 2011 7:56 PM GMT
    So I was really really stupid and bought a couple boxes of Quinoa. The issue was I didn't check out the mineral content before buying it (mineral content isn't always on the box) I looked it up online and it has over 900mg of Potassium. ( I have a limit of about 2 grams of potassium a day), however once you cook it it drops to about 350, I know food losses potassium as it's cooked in water...but over half of it's potassium content? Is that even possible?

    Really though the stuff is pretty awesome. Cooks faster then white rice (depending on what your doing you don't even need to cook it...though I will >.>), plays well with different kinds of flavors, isn't TOO expensive, and is apparently a complete protein.

    I think I'm in love icon_sad.gif
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    Dec 15, 2011 8:00 PM GMT
    The most nutritious grain there is! I love quinoa! BTW, why can you only have 2 grams of potassium a day?

    I love making quinoa stuffed peppers.
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    Dec 15, 2011 8:03 PM GMT
    mocktwinkie said
    I love making quinoa stuffed peppers.


    That sounds good. My school makes a delicious quinoa salad every once in awhile. I would have bowls of the stuff whenever I didn't want to eat their mac and cheese.
  • LJay

    Posts: 11612

    Dec 15, 2011 8:08 PM GMT
    350 mg is about a third of a gram, so you should be ok with a serving or two while you watch our other potassium sources. Just be certain that your serving sizes match the ones on the box.

    Quinoa is a great thing.
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    Dec 15, 2011 8:11 PM GMT
    I love quinoa and eat it constantly.
    I like to make mine in organic vegetable broth instead of water. I only soak it in water to dissolve the bitter outer casing. (I buy it bulk, not in boxed form.)
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    Dec 15, 2011 8:15 PM GMT
    mocktwinkie saidThe most nutritious grain there is! I love quinoa! BTW, why can you only have 2 grams of potassium a day?


    End Stage Renal Disease (ESRD), which has been the bane of my fitness existence ever since I was diagnosed. Between when I actually can go to the gym, when I'm actually feeling able to go to the gym, and when I'm not busy with other things that aren't even related, nutrition brings in a whole different level of frustration. Phosphorus and Potassium intake are limited since having high levels of them causes issues (High phosphorus=lots of itching, weak bones, Parathyroid complications while high potassium= risk of heart failure). I just realized I was using to many raisins in my oatmeal since I like to drink apple juice (a cup of raisins can have around 900 mg of potassium, I wasn't using a cup but apple juice has about 300mg), I've actually started to add the raisins before I add the oatmeal so that some of the potassium is cooked out.


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    Dec 15, 2011 8:33 PM GMT
    DoomsDayAlpaca saidSo I was really really stupid and bought a couple boxes of Quinoa. The issue was I didn't check out the mineral content before buying it (mineral content isn't always on the box) I looked it up online and it has over 900mg of Potassium. ( I have a limit of about 2 grams of potassium a day), however once you cook it it drops to about 350, I know food losses potassium as it's cooked in water...but over half of it's potassium content? Is that even possible?

    Really though the stuff is pretty awesome. Cooks faster then white rice (depending on what your doing you don't even need to cook it...though I will >.>), plays well with different kinds of flavors, isn't TOO expensive, and is apparently a complete protein.

    I think I'm in love icon_sad.gif


    It doesn't "lose" potassium, but looking at the numbers (900mg vs 350mg) cooked quinoa has 61% water and 39% dry quinoa, hence same ounces of cooked quinoa has less potassium than same ounces of dry quinoa. If you weigh dry quinoa, use 900mg in your K calculations, if you weigh cooked quinoa then use 350mg.

    I would also depend on how you cook it. If you boil it in excess water, drain the cooked quinoa and discard the water, you may end up with even less K content.
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    Dec 15, 2011 8:33 PM GMT
    I am obsessed with quinoa! Didn't think many people have heard of it... Post your recipes! Right now, I'm trying to perfect a quinoa salad.

    There's a restaurant near me called St. Francis that serves quinoa with avocado, soy beans, radish, and sweet chile vinaigrette. It's served with their salmon, or you can get it as a side.

    photo.jpg



  • DanOmatic

    Posts: 1155

    Dec 15, 2011 8:38 PM GMT
    One thing about quinoa, though--it really stimulates the digestion, so to speak. Sometimes too much of a good thing!
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    Dec 15, 2011 9:03 PM GMT
    DoomsDayAlpaca said
    mocktwinkie saidThe most nutritious grain there is! I love quinoa! BTW, why can you only have 2 grams of potassium a day?


    End Stage Renal Disease (ESRD), which has been the bane of my fitness existence ever since I was diagnosed. Between when I actually can go to the gym, when I'm actually feeling able to go to the gym, and when I'm not busy with other things that aren't even related, nutrition brings in a whole different level of frustration. Phosphorus and Potassium intake are limited since having high levels of them causes issues (High phosphorus=lots of itching, weak bones, Parathyroid complications while high potassium= risk of heart failure). I just realized I was using to many raisins in my oatmeal since I like to drink apple juice (a cup of raisins can have around 900 mg of potassium, I wasn't using a cup but apple juice has about 300mg), I've actually started to add the raisins before I add the oatmeal so that some of the potassium is cooked out.




    I am really sorry to hear that. Because of the nature of that I can understand why it takes a lot of planning and carefully choosing specific amounts of foods that are in harmony with your condition. You seem to really be careful with what you eat though and that is important to keeping your condition in order.
  • trevchaser

    Posts: 237

    Dec 15, 2011 9:04 PM GMT
    I wonder how much cooked quinoa results in 2g of Ka?

    I love it. It's way better than just rice.

    I make it a salad dressing with kidney, pinto, black beans. Soak both the beans in a container for a max of 48 hours, Quinoa can be soaked for longer but I usually wait 24 hours for most of the seeds to sprout on their own. Then I clean them all up and cook them in two separate pots. Beans in one and cook til firm and not mushy, drain water, add olive oil and fresh minced garlic with a sweet spicy red sauce. Quinoa, I'll boil in water until fluffy just like rice and season it with Himalayan Red Salt, garlic, chives, pepper, oregano, olive oil, and probably more I forgot. Then mix both together and top it on your salad. High protein, no animal protein vegan salad! icon_biggrin.gif
  • Posted by a hidden member.
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    Dec 15, 2011 9:17 PM GMT
    as a Celiac, it is highly reccomended... however i have yet to find a decent recipe for it... So im not a big fan, cause it has either never been cooked right, or served right... love to get some recipe's from you guys...
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    Dec 15, 2011 9:41 PM GMT
    ObviousSockPuppet saidMaster Socko is impressed.

    A thread with DDA and Mocktwinkie and no barbs tossed.


    Food is a uniting factor, no matter how much you disagree with someone food will always be a neutral ground that can be discussed politely icon_razz.gif
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    Dec 15, 2011 9:49 PM GMT
    endo saidI am obsessed with quinoa! Didn't think many people have heard of it... Post your recipes! Right now, I'm trying to perfect a quinoa salad.

    There's a restaurant near me called St. Francis that serves quinoa with avocado, soy beans, radish, and sweet chile vinaigrette. It's served with their salmon, or you can get it as a side.

    photo.jpg





    I've been on a "put things in my oversized toaster oven" kick and came across this online http://edibleperspective.com/2011/08/quinoa-eggs/

    Quinoa Egg Bake...thinger whatever, it's a winner in my book and is my new snack (in smaller portions) and post gym meal (in bigger portions)
    6of11_thumb2.jpg
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    Dec 15, 2011 9:54 PM GMT
    Also totally unrelated, I really really like 'Potato o'brien" and I really like pasta salad and I'm thinking of merging the two, thoughts and ideas?
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    Dec 15, 2011 10:07 PM GMT
    DoomsDayAlpaca said
    ObviousSockPuppet saidMaster Socko is impressed.

    A thread with DDA and Mocktwinkie and no barbs tossed.


    Food is a uniting factor, no matter how much you disagree with someone food will always be a neutral ground that can be discussed politely icon_razz.gif


    And boy do I love food!

    I'm a great cook too! icon_smile.gif
  • Posted by a hidden member.
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    Dec 16, 2011 12:01 AM GMT
    Bulgur wheat is delicious also...makes great stuffing for peppers...
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    Dec 16, 2011 12:28 AM GMT
    Quinoa is the best i just use it as a substitute for rice or pasta, cooks beautifully in a rice cooker, generally i add a few things like garlic or chilli when cooking.
    Im just wondering I usually buy the white or red variety and recently bought the black variety, which ha a much more pungent flavour and not quite so palatable, any suggestions for cooking/ using the black variety?
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    Dec 16, 2011 1:01 AM GMT
    Interesting article on quinoa, and how the popularity of it in the US has affected country of Bolivia

    http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html
  • Posted by a hidden member.
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    Dec 16, 2011 1:41 AM GMT
    Use quinoa instead of bulgur to make tabbouleh.
  • westdave

    Posts: 212

    Dec 16, 2011 1:54 AM GMT
    DoomsDayAlpaca saidSo I was really really stupid and bought a couple boxes of Quinoa. The issue was I didn't check out the mineral content before buying it (mineral content isn't always on the box) I looked it up online and it has over 900mg of Potassium. ( I have a limit of about 2 grams of potassium a day), however once you cook it it drops to about 350, I know food losses potassium as it's cooked in water...but over half of it's potassium content? Is that even possible?

    Really though the stuff is pretty awesome. Cooks faster then white rice (depending on what your doing you don't even need to cook it...though I will >.>), plays well with different kinds of flavors, isn't TOO expensive, and is apparently a complete protein.

    I think I'm in love icon_sad.gif


    I mix a heaping tablespoon in with my steel cut oats as part of a morning breakfast.
  • waccamatt

    Posts: 1918

    Dec 16, 2011 2:08 AM GMT
    I always have a box of quinoa on hand and I also buy quinoa pasta. Quinoa is one of the best grain-like foods available (it isn't a true grain like wheat). I use it just like I use rice, except it is tastier and more nutritious. If I am feeling extra healthy I will add mixed veggies when boiling quinoa and maybe a few nuts.
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    Dec 16, 2011 3:46 AM GMT
    emalermc saidInteresting article on quinoa, and how the popularity of it in the US has affected country of Bolivia

    http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html



    I read this awhile ago, and it pooped back in my head as I was paying for my stuff at the register T_T

    I'm a horrible person for contributing to this T_T
  • LuckyPierre

    Posts: 192

    Dec 18, 2011 7:31 PM GMT
    waccamatt saidI always have a box of quinoa on hand and I also buy quinoa pasta. Quinoa is one of the best grain-like foods available (it isn't a true grain like wheat). I use it just like I use rice, except it is tastier and more nutritious. If I am feeling extra healthy I will add mixed veggies when boiling quinoa and maybe a few nuts.


    I do this as well. I pre-make quinoa and then thru the week I will boil veggies in a little chicken broth then when they are done and the broth is almost gone I add the cooked quinoa and 'stir fry' in the remaining moisture and add a little low sodium soy sauce. Yummy!
  • trevchaser

    Posts: 237

    Dec 18, 2011 10:09 PM GMT
    Just made some of this:

    p1010128r.jpg

    Sautéed & browned long grain rice, orzo pilaf, brown rice & quinoa - boiled in chicken broth, freshly minced garlic, pepper, chili powder, parsley, onion powder, turmeric, and more until fluffy.

    Surround that yummy mixture by a flood of fresh picked & frozen sweet local corn/peas quickly warmed in grape seed oil, butter, pepper, parsley, and seasoning salt to bring out the natural corn sweetness.