Warning: Spicy Quinoa Salad Is a Bust

Tuesday, July 27, 2010

Remember that Spicy Quinoa Salad from The New York Times that I was so eager to make? Well, I made it, and it was disappointing, to say the least. First of all, after a long day at work, I was not prepared for the full hour it actually took to prepare. (Admittedly, there are a lot of steps I suspect you could skip like salting the cucumbers and soaking the onions, but I like to make a recipe to the letter the first time I make it). Secondly, it turned out soggy mess. I must admit, it makes me less-than-eager to try other recipes in the "Recipes for Health" column.

I thought it was just me, but my mother (an expert cook) also tried it and she had the same results. Says mom, "I made the quinoa salad last week and was somewhat disappointed with the results. I cannot get quinoa to come out "grainy," so it was kind of porridge-like in consistency," which sounds exactly like what I experienced.

Does anyone have any tips for achieving this allusive "grainy" quality? C'mon, there must me a quinoa expert out there.

10 comments:

Anonymous said...

I always make quinoa in the rice cooker, and it comes out nice and fluffy. That's all I know about it!

Kristin said...

I usually make quinoa with 2 cups water to 1 cup quinoa, and I've never had a problem with texture. This recipe suggested 3 cups to 1 cup, I think, and I made it my way, and everything seemed fine. My problem with the recipe was that it was just too spicy, and I usually love spicy foods, and jalapeƱo peppers. Hope using less water works out well for you!

My Farmhouse Kitchen said...

i don't know what to tell you either...i consider myself a pretty good cook...but that stuff always comes out like wet rice crispies...whats the deal????

i will check back to see if any tips are on the comments about the elusive grain

kary
p.s. my first time here and i am happy to follow...wonderful...wonderful blog.

flwrjane said...

Well now I'm damn glad I didn't turn on a burner to cook a grain that was mushy with watery vegetables!

i will check with my Bolivian workmates who use it frequently and get their cooking secret.

Kristin said...
This comment has been removed by the author.
Liz Fenton said...

I made the salad again tonight, this time with barley, and it turned out fine. It would also be good with rice or couscous, I think. I'll have to try cooking the quinoa separately, before combining in a salad.

Anonymous said...

Hi! I know this comment is late, but I just found your blog (by way of Small but Charming. Love both your blogs BTW. As for the quinoa - my daughter sent me this recipe with her own changes as follows: cook quinoa 2 cups water to 1 cup quinoa, as someone else mentioned, and she left out the cucumbers. I've made it (with daughters changes)as well, and everyone LOVES it. It's quickly become one of my "go-to" dishes, as it's quick and like I said everyone I've served it to LOVES it. Karin

Anonymous said...

also...try NOT soaking the quinoa. I've never soaked quinoa before cooking and I'm sure that would make it mushy!
Karin

Laura Fenton said...

THANK YOU everyone for the quinoa advice! I will give it another go.

Chloe Halsey said...

I'm late to the party, but I always use this tutorial from the kitchn: http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344

It's never failed me!

 

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