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bigbanana | 23:38 Sat 09th Jun 2018 | Food & Drink
14 Answers
I'm interested in the idea of adding "keenwa" to my cornflakes and milk in the morning. Apparently, you can add it to cereal. What I'm confused about is how it's added. As I understand it, raw quinona as bought in the supermarket, has to be washed well before use but surely if I add it like this, its likely to be hard to eat. On the other hand, am I supposed to cook it to soften it before adding it to my cornflakes?


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This most definitely isn't my specialist area of knowledge but I've repeatedly asked that nice Mr Google (in lots of different ways) about adding quinoa to cornflakes and he seems to have no knowledge of it.

However there are plenty of web pages that suggest making a sort of creamy porridge from them and the jazzing it up a bit with something (like blueberries). Perhaps this might help?
Yes, it needs to be cooked for approximately 30-40 minutes. I'd not be too keen to add it to cornflakes. I'd ditch the cornflakes and just have the quinoa.

Lots of ideas here...
iceland do a nice quinona salade for £1. you can also make a stir fry from it
It's better added to porridge than any other type of breakfast cereal. Personally I think it's better used as the basis of a salad, to which you can add vegetables, fresh herbs, feta and sundried tomatoes, and some dressing. You can use a mix of grains (i.e. quinoa, spelt, lentils, wild rice) and Merchant Gourmet do a nice range which is available in most major supermarkets, along with the supermarket's own version.
I'd second NoMercy's post....much too much faff to cook it from raw just to add some to breakfast cereal. Much better as part of a cold (or warm) salad dish, something like this....
I've used it cold in a salad rather like a rice replacement in a risotto..
Quinona Ryder, I liked her in Dracula :)

Seriously I can't imagine Quinoa on cornflakes, loads of better ways of eating it than that :)
Actually, when I made a mixed grains salad, I added nuts and seeds and sometimes toasted pine nuts and it adds yet more texture to it. I used to take it to work and one of the Rheumatology Consultants loved it so much his wife was asking for the recipe.
30 or 40 minutes sounds like an English approach to cabbage...

As for 'washing it well', I think that falls into the category of Old Advice (like salting aubergines, which few cooks do these days). Wash it, by all means, but I've never found any quinoa that needs more than a quick cold rinse.

Quinoa needs 15 or 16 minutes to cook. Wash it, maybe toss it with a little melted butter, add 1-3/4 the amount of water, bring it to the boil, cover (not as tightly as you would rice), leave on LOWEST heat to simmer for 15-18 minutes (depending on your cooker and how you like your grains), and serve.

Some South American recipes add cinnamon sticks, or cardamoms, but I just add a salt-spoon of salt.

// 30 or 40 minutes sounds like an English approach to cabbage...// mistake. Misread the packet I've got...didn't have my specs on.
Because the Western Chattering Classes are hoovering up the World's supplies with their latest fad, it is now becoming scarce in those countries which produce it and where it is the staple diet. For this reason I won't touch it.
Quinoa is one of the vilest foods imaginable - please leave it to those in countries that depend on it.
“Quinoa is one of the vilest foods imaginable” says diddly.

I can only think you’ve never tasted properly cooked quinoa, diddly. Maybe you tried it raw?
No I did not try it raw. Cooked - it was like eating frog spawn (not that I know what that tastes like!) - horrid texture, horrid taste.

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