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View Diary: If you like quinoa, asparagus, or free trade, read this. (207 comments)

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  •  Maybe Not (4+ / 0-)

    But maybe you two could investigate some other options together and let us know if you had success substituting bean or rice noodles for quinoa in your recipes.

    "I'll believe that corporations are people when I see Rick Perry execute one."

    by bink on Thu Jan 17, 2013 at 11:15:58 AM PST

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    •  Bean or rice noodles are highly processed food (3+ / 0-)
      Recommended by:
      DawnN, gramofsam1, begone

      products. Quinoa on the other hand is a whole food (seed actually) with many nutrients (including amino acids) which bean or rice noodles will not supply.

      Again, this is a complicated issue.

      •  Thanks (1+ / 0-)
        Recommended by:
        Fe Bongolan

        That is some good additional perspective. But I can't imagine that quinoa is nutritionally unique to the degree that essential nutritients it contains can't be provided by other foods.

        "I'll believe that corporations are people when I see Rick Perry execute one."

        by bink on Thu Jan 17, 2013 at 11:29:27 AM PST

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        •  The thing that makes quinoa unique is that it is a (4+ / 0-)
          Recommended by:
          Sylv, Jakkalbessie, peregrine kate, Joieau

          complete protein. So for those seeking to reduce their meat consumption but have a fear of not getting enough protein quinoa is a plant-derived alternative unique in its nature. Rice combined with beans is also a complete protein. But to achieve this with one food source is unique. But on top of that, quinoa is rich in vitamins (especially B-2 or riboflavin), amino acids, and minerals (iron, phosphorus, magnesium, calcium, potassium). It is also a good source of gluten-free fiber for those who need it, again, making it a very unique food source nutritionally.

          It's easy to see why so many people want to eat this stuff!

          •  I have taken to using quinoa (2+ / 0-)
            Recommended by:
            Methinks They Lie, joynow

            in my black bean veggieburgers. Along with the beans, rolled oats and veggies. Gives that little bit of meaningful 'crunch' in a fried or grilled burger that the kids and grandkids love.

            Do use egg to help it adhere. Have a couple of Pekin ducks, they lay 2-4 eggs a day. Duck eggs are higher in albumin and protein than chicken eggs, so people who have food sensitivities can more likely prove allergic. I always ask before serving, sort of like when I use peanuts or peanut oil. At an informal get-together, you just might end up poisoning somebody! That's a bad thing... §;o)

            •  Joieau - duck eggs are very trendy (1+ / 0-)
              Recommended by:

              "let's talk about that"

              by VClib on Thu Jan 17, 2013 at 01:46:04 PM PST

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              •  I like 'em fine! (3+ / 0-)
                Recommended by:
                VClib, AZ Sphinx Moth, joynow

                Spousal Unit won't touch 'em, and he's got those ducks so spoiled you can't believe it. Always been finicky. So far, only #1 grandson's girlfriend is bad allergic, but bad enough that I know to warn people.

                I've found that if I whip the eggs with my immersion blender before cooking scrambled, omelet, etc. or baking, the albumin tends to break down more. Add a little milk when blending, it helps. There's no cure for protein, and duck eggs are packed! Thicker, harder shells than chicken eggs, they're good for 6 weeks once refrigerated. And are actually better digestible when they're older.

                Got those yellow peeps for our youngest grandkids last Easter, figured I might be lucky and have one live long enough to be a good watch-critter for chickens. Now I don't need chickens (more duck eggs than anybody needs), and the ducks think they're dogs. Because they have dog guardians, I guess. They're really great fun, we're installing a pond now (it never ends...).

    •  Or even corn, as much as I hate to mention it. (0+ / 0-)

      I went gluten free for a few months and didn't like the quinoa pastas so looked for some other options. I did find a variety made with corn that I liked very much. It still had the bite that I like from traditional pasta.

      •  What's helped my household stay gluten free (1+ / 0-)
        Recommended by:

        Is adding tapioca flour to rice flour, for baking. The tapioca flour offers some needed consistency.

        I usually I add about one fourth the amount of tapioca flour to the amount of rice flour. If I go overboard with it, it ends up too spongy.

        I never liked Quinoa. Based on all the information here on this topic abt its nutrition, maybe I should try it. But then based on all the information about how its hurting people in Peru, maybe I shouldn't?

        Offer your heart some Joy every day of your life, and spread it along to others.

        by Truedelphi on Fri Jan 18, 2013 at 08:11:06 PM PST

        [ Parent ]

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