Comments on: Alex Runs, Joh Cooks, pt.3!!!

By: Bakezilla

Bakezilla — Mon, 09 Nov 2009 01:18:39 +0000

Quinoa is from Peru. The Incas ate it. And so should we.

By: leah

leah — Thu, 05 Nov 2009 22:02:20 +0000

looks yum. i always make WAY too much quinoa. need to remind myself i need about half of what i think. those suckers expand!

By: Jesse

Jesse — Thu, 05 Nov 2009 18:31:47 +0000

I KNOW IT’S QUINOA WE’VE BEEN OVER THIS

By: Jesse

Jesse — Thu, 05 Nov 2009 18:31:16 +0000

This was deeeeeeeeelightful. You’re really turning me around on chinois.

By: johanna

johanna — Wed, 04 Nov 2009 22:17:34 +0000

Thanks, Erin! I feel like the squash gets really sweet when you roast it, and the olives are so salty, and the tomatoes bring the acidic pop and…. yum.
Also – everybody should congratulate Erin – she ran the NYC Marathon on Sunday 11/1!!!

By: Erin

Erin — Wed, 04 Nov 2009 19:44:42 +0000

Loved this recipe! I made it Monday and still enjoyed it for lunch today. I’d just have never thought to mix butternut squash and olives, but they are quite tasty together!

By: Johanna

Johanna — Tue, 03 Nov 2009 17:49:32 +0000

David –
I haven’t tried faro – what are your favorite things to do with it?

By: David

David — Tue, 03 Nov 2009 01:24:12 +0000

This looks tasty! I’ve only made quinoa once or twice, haven’t come up w something I’m wild about but this looks worth trying. Have you tried faro? That’s 1 of my favorite grains of late, though it’s pricey so I only make it once and awhile.

By: Johanna

Johanna — Mon, 02 Nov 2009 17:56:34 +0000

Hey Adi -
I would guess one of the following:
1. Israeli Couscous – these are close to the size you mention, and they have a chewier texture, because it’s baked wheat, instead of semolina pasta bits like regular couscous. Amazing and I love it. Could possibly be mistaken for mutant quinoa.
2. Bulgur – bulgur is pretty much quinoa’s turkish, NON-G-Free cousin. Again, the grains are bigger and have a slightly different texture to quinoa, but are similar enough to be confused for mutant quinoa.

Hope this helps!!

By: Adi

Adi — Mon, 02 Nov 2009 14:50:01 +0000

Sounds like something that just gets better in the fridge. Those? ALWAYS GOOD. Have you seen extra-large quinoa? I was at a catered party and there was a dish with Indian flavors and quinoa the size of my HEAD. Okay, so really it was just baby pea-sized, but it was HUGE compared to the others I’ve seen, and I haven’t been able to find it. I really enjoyed the texture on that as opposed to the smaller one. At this point I’m wondering if it wasn’t quinoa but something similar, but huger. Ideas, my grain guru??