f-ckin quinoa for breakfast

[Baronage-Phase]

I'm of the opinion that you can have whatever you want for breakfast.
For example, I've no objection to curry for breakfast

 

[krtek a houby]

I'm of the opinion that you can have whatever you want for breakfast.
For example, I've no objection to curry for breakfast

Damn right. We had curried deer for breakfast in a traditional inn last year.

 

[Pickman's model]

That's just wrong

 

[gentlegreen]

Quinoa, like the related buckwheat

It's not a grain (grains are the fruit of grasses).

Couscous is grain, it's wheat.

Quinoa is the fruit of a plant that's related to Good King Henry and Fat Hen and and Amaranth, also spinach. They're called Goosefoots (the leaves are shaped like that).

It makes a good porridge. I've had it mixed in with amaranth and Irish moss, cooked with coconut water, hemp seed, almost milk, chopped dates and fruit added. Delicious, and keeps you going for hours.


ETA I don't like quinoa cooked with water and served as the carbs bit of a meal. It's often slimy and soggy that way. I prefer it as a porridge.

Being in that family, the oxalate content worries me a tad.

For a while I was in the habit of shopping in town and buying a quinoa salad from M&S - containing celery which I don't like much - and walnuts which are the nuts I always leave till last.
It probably said "superfood" on the label - but I felt it was doing me good ..

It probably is fairly low GI - which is good for diabetes and also sating hunger ...

Not sure how it figures on an environmental / food mile basis - I believe it is being experimentally grown in Europe a bit.
The European equivalent in that plant family is buckwheat - which makes "blé noir" which is traditional for making Breton crêpes - it's the sort of pseudo-grain I imagine may have been popular in damp areas that were risky for ergot .

 

[pengaleng]

The place i live on the continent is heavily on the gluten free train, so quinoa is everywhere

 

[gentlegreen]

I just realised I have a bag of 3-colour quinoa I once bought on a whim ... I think I may try cooking some up.

If you really want to stick two fingers up at the disgusting John Harvey Kellogg (abuser of children for 130 years), I heartily recommend wheat berries - slowish release rocket fuel for pennies.

 

[pengaleng]

nah, cant have any kind of wheat it rots your brain

am mostly sticking to the paleo auto immune protocol

 

[quiet guy]

Like cous cous but more “bubbly”. Quite nice with the right stuff, but not for breakfast.

Doesn’t go with bacon or black pudding.

Can't see it as an option with the FEB?

 

[gentlegreen]

nah, cant have any kind of wheat it rots your brain

am mostly sticking to the paleo auto immune protocol

The Romans ran an empire on gluten.

 

[gentlegreen]

To my mind, the weirdest pseudograin is chia - a member of the mint family.

 

[Saunders]

Quinoa, like the related buckwheat

Being in that family, the oxalate content worries me a tad.

For a while I was in the habit of shopping in town and buying a quinoa salad from M&S - containing celery which I don't like much - and walnuts which are the nuts I always leave till last.
It probably said "superfood" on the label - but I felt it was doing me good ..

It probably is fairly low GI - which is good for diabetes and also sating hunger ...

Not sure how it figures on an environmental / food mile basis - I believe it is being experimentally grown in Europe a bit.
The European equivalent in that plant family is buckwheat - which makes "blé noir" which is traditional for making Breton crêpes - it's the sort of pseudo-grain I imagine may have been popular in damp areas that were risky for ergot .

Buckwheat is delicious and buckwheat pancakes even better.
(Sorry don’t know how to just pick out a bit of a post to quote).

 

[gentlegreen]

I'm hoping to become a naturalized Breton one day, so I bought a crêpe pan and buckwheat flour from the Polish shop, but have only made a stodgy mess so far

 

[pengaleng]

The Romans ran an empire on gluten.

Rome fell.

 

[gentlegreen]

Rome fell.

It had a pretty good innings for the times ...

 

[gentlegreen]

Well this is a weird sort of lunch.
Three colour quinoa grain, tahini and tamari.
Chia, unsweetened soy and cocoa dessert.
Maybe I need some tattoos ... sadly no longer have enough hair for a topknot - and I find large messy beards somewhat uncomfortable - and I would have to dye it to be convincing.

 

[Saunders]

I'm hoping to become a naturalized Breton one day, so I bought a crêpe pan and buckwheat flour from the Polish shop, but have only made a stodgy mess so far

Bummer about the stodgy mess.

Pour in only just enough batter to thinly cover the base of pan. Less rather than more.

Drop heat to low and cook for maybe 1 min.

Use a wide utensil to slide under and ensure it’s not sticking. *be sensitive to the pancake for this part. Once you’ve done it a few times it’s easy.

Once warmly browned underneath, carefully turn over, and cook for another minute ish.

My batter is fairly runny, somewhere between double and single cream. I use egg, which may outrage a Breton.

 

[farmerbarleymow]

I just realised I have a bag of 3-colour quinoa I once bought on a whim ... I think I may try cooking some up.

Dead easy to cook - either in a pan or chuck it in a pyrex with water and use the microwave, stirring now and again.

 

[gentlegreen]

Just cooked up 4 days' supply of Norm Borlaugh's franken-gluten wheat berries

 

[Epona]

Buckwheat is delicious and buckwheat pancakes even better.
(Sorry don’t know how to just pick out a bit of a post to quote).

Oh for sure, my dad makes really good buckwheat pancakes
I have never been enough into eating pancakes to regularly make things of that ilk

 

[nogojones]

Like cous cous but more “bubbly”. Quite nice with the right stuff, but not for breakfast.

Doesn’t go with bacon or black pudding.

I reckon chopped up bacon and black pudding would go quite well in a bowl tbh.

 

[Funky_monks]

It's not a grain (grains are the fruit of grasses).

Couscous is grain, it's wheat.

Quinoa is the fruit of a plant that's related to Good King Henry and Fat Hen and and Amaranth, also spinach. They're called Goosefoots (the leaves are shaped like that).

It makes a good porridge. I've had it mixed in with amaranth and Irish moss, cooked with coconut water, hemp seed, almost milk, chopped dates and fruit added. Delicious, and keeps you going for hours.


ETA I don't like quinoa cooked with water and served as the carbs bit of a meal. It's often slimy and soggy that way. I prefer it as a porridge.

It's millet, isn't it?

 

[StoneRoad]

Sounds like something to set IBS off on another rampage through my digestive system.
Probably best for me to avoid it !

 

[gentlegreen]

It's millet, isn't it?

No - and millet is lovely.
Goes brilliant with long grain brown.

 

[campanula]

It's millet, isn't it?

No, it isn't. Millet (millium) is another fairly ancient grass (poaceae) whereas quinoa is a really ancient perennial herb - chenopodium. Neolithic bog burials have preserved the bodies of those interred, so well that the stomach contents have been able to be analysed...and often contain chenopodiums and amaranths. A vital part of hunter-gatherer diets (and, I think, the trendy paleo diets of internet foodies).
Buckwheat is another interesting grain-like foodstuff. Fagopyrum esculenta - also related to Japanese knotweed and Mile-a-minute, it was definitely part of my childhood breakfasts - buckwheat, aka kasha, eaten as a porridge or pancakes.

 

[Funky_monks]

No, it isn't. Millet (millium) is another fairly ancient grass (poaceae) whereas quinoa is a really ancient perennial herb - chenopodium. Neolithic bog burials have preserved the bodies of those interred, so well that the stomach contents have been able to be analysed...and often contain chenopodiums and amaranths. A vital part of hunter-gatherer diets (and, I think, the trendy paleo diets of internet foodies).

Yonks ago, there was quite an interesting programme with Ray Mears and some sort of anthropologist - apparently the tubers of flag iris are highly edible and energy rich, and it is supposed that they were an important carbohydrate source in northern Europe.

D'you reckon the Paleo diet guys will catch on?

 

[campanula]

apparently the tubers of flag iris are highly edible and energy rich, and it is supposed that they were an important carbohydrate source in northern Europe.

Not that surprising that tubers, which are basically energy storage units, would be nutritious - dahlias are also...along with a kind of nasturtium - ( tropolaeum ) and pignuts in the umbellifer family. Iris root (orris) is used a lot in perfumery as well as having blood purifying qualities. I think at least 40% of the modern pharmacopoeia is dervied from plants (although rarely directly anymore, but as a lab synthesis of phyto-chemicals. There are heaps of South American tubers not dissimilar to potatoes (oca, mashua, yacon). Dahlias left in the ground to overwinter will grow a huge mass of tuberous root over the course of a season - those measly withered things we get from garden centres are a pale shadow of the sheer enormous amount of carbs a decent plant can yield.

|I think food fads are a bit...decadent tbh.

 

[SheilaNaGig]

It's millet, isn't it?

Cous cous?

Cous cous is durum wheat.

Millet is used to make a very similar type of stuff but couscous is durum wheat.

 

[Idaho]

I have quinoa for breakfast most days. Cook in water with added seeds and nuts. Add chopped prunes and Greek yoghurt. I'm used to it and it should be a reasonably healthy start to the day.

 

[ouirdeaux]

Quinoa is the fruit of a plant that's related to Good King Henry and Fat Hen and and Amaranth, also spinach. They're called Goosefoots (the leaves are shaped like that).

No idea if it's true, but even so, it's no excuse. I can see why the OP was banned.