I have never made quinoa with a prepared seasoning packet, so I can't speak for the flavor when you use one. But quinoa really does need to be well seasoned-- by itself it can be pretty bland. If you make it as described on the package, your family will probably get a good idea as to whether or not they like it. If they do, as Jmc said, there are so many great recipes for quinoa that you can start buying it in bulk (without the seasoning packets) and experimenting. I really like quinoa precisely because it is so adaptable to different preparations.

This is Charlie Ayers's quinoa salad from his restaurant Calafia. I have never made the recipe, but I eat it at his place regularly. I imagine you could simplify a few things and keep the same flavor profile.

http://www.ctvnews.ca/lifestyle/recipes/calafia-crimson-quinoa-beet-salad-and-citrus-basil-vinaigrette-1.1459657

I usually make mine with chicken stock rather than water. I've only bought it in a big bag w/o any sort of seasoning mix. When I make it, I usually mix grilled vegetables in, or make ratatouille and pour that over top. Or virtually any recipe I have that calls for orzo or rice. Like a Greek chicken with lemon vinaigrette, kalamata olives, roasted red peppers, feta, etc. My boys don't care for it too much, but my girls like it, or at least, they don't fuss about eating it. Dh will eat it too as a healthier substitute to rice or potatoes, but he isn't exactly wild about it. I'm sure it's one of those things where you like the texture or you don't.

One thing you must do with quinoa is rinse it before preparation. I make a kind of southwestern dish with quinoa—I add black beans, red onion, fresh corn, finely diced red peppers, sometimes a little bit of tender celery, with a dressing of olive oil, fresh lime, cilantro, and with cumin, a bit of chili powder, and cayenne. I use red quinoa which seems to have a firmer texture than white quinoa.

kkay - it's been my understanding that much of the quinoa sold in the U.S. already is pre-rinsed, but if it doesn't say then rinsing will remove bitterness. Your dish sounds yummy - I'll have to try that. Thanks!

Quinoa is very much like rice or orzo, it is a bland vehicle that adds bulk and texture to a sauce, soup or whatever, getting it's "flavor" from them. As such, once cooked, you can use it in place of rice.

Since DH and I try to avoid eating empty carbs as much as possible (white and brown rice, pastas made with wheat or rice, most breads, rolls, cakes, etc., and potatoes), I cook with a lot of quinoa . . . along with riced or mashed cauliflower, farro, lentils and bulgur. A longtime fan of orzo, I now use farro in place of it.

One of my favorite quinoa recipes, that I make at least once every other week is my

Mushroom Quinoa Risotto:

Ingredients:

¨ 2 tablespoons olive oil, divided

¨ 4-ounces mushrooms, cleaned and sliced

¨ 1/2 shallot, chopped

¨ 1 small clove garlic, minced

¨ 1/2 cup quinoa, I use the white or tricolor

¨ 1/2 cup white wine

¨ 2 cups chicken broth, warmed

¨ 1/4 cup freshly grated Parmesan cheese

¨ 2 tablespoons Greek cream cheese, reg. cream cheese or crème fraiche

¨ Salt and pepper, to taste

¨ Chopped parsley for garnish

Directions:

1. In a medium skillet or pot, heat the olive oil over medium heat.
2. Add the sliced mushrooms and sauté until golden and soft, about 5-minutes. Remove from skillet and set aside.
3. Lower heat and add shallot and garlic to pan. Sauté slowly, until they soften and become translucent, about 5-minutes.
4. Increase the heat to medium and add quinoa. Stir for about 3-minutes, until quinoa is coated with oil and slightly toasted.
5. Lower heat to simmer; add wine and continue to stir until it is absorbed.
6. Once the wine has been absorbed, add 1/2 cup of the warmed chicken broth. When that is absorbed, continue adding the rest of the broth, 1/2 cup at a time until quinoa is creamy and the quinoa germ has burst, about 20 minutes total to get to this point.

7. Serve.

Lynn, that sounds so good!

One of like 2 things I cook is quinoa cakes. These are awesome! We fry ours in coconut oil b/c it is a bit healthier:

Ingredients

• 1.5 cups raw quinoa*
• 1 scallion, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 2 tbsp fresh chopped oregano
• 1 cup panko bread crumbs
• 4 large eggs, beaten
• olive oil, for pan frying
• salt
• black pepper

Instructions

1. To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
2. Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
3. Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
4. In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!

Well you have all given ne some good ideas, thank you.

i am going to try some tomorrow and will let you know the outcome.

If you want to dress up the prepared quinoa (with a seasoning packet), you can add some diced vegetables to the mixture, towards the end of the cooking period, just as in a pilaf. Some suggestions are onions, carrot, peppers, zucchini. It sounds like the seasoning packet may already have bouillion so you may not want to sub any stock. I buy plain quinoa and make a variety of dishes, including a riff on tabouleh and a spicy version with sweet potatoes.

This thread is a reminder to start using quinoa again! I'm in a recipe rut!

We ate quinoa for a while and enjoyed it, then we just got tired of it. Maybe have to try it again.

tried the quinoa , not bad but not too exciting. Had enough flavoring with the packet but next time I will try adding onions, garlic, peppers etc. So that it has some more taste.

Quinoa is fine, but what I really like is farro. I love it's chewy texture. I've made farro "risotto" and farro salad that were both very good.

I prefer farro to quinoa, too. Also, lately we have been eating freekeh pretty often. Freekeh also has a nice, nutty, chewy texture that I like.

thanks, I never heard of farro. So here I go again, any special cooking instructions?

You can use farro in the sane ways that you use rice. I like cooking it in broth.

Now I've got to learn about freekeh!

I admit to buying ready made frozen Quinoa with vegetables at Trader Joe's.

Farro beats quinoa any day. Incredibly delicious. It works very nicely with a risotto treatment too. Great as a salad- especially with diced artichoke hearts.

Quinoa was meh until I tried toasting it before boiling. Didn't even recognize it!

Quinoa is so bland but takes on flavor of whatever you add (or cook it in) so very versatile. I cook a pot of it plain with water. Then I keep in in the refrigerator and add to it according to my preference. Sometimes broth and veggies, maybe a protein (chicken, etc) for savory. Or a bit of milk, fruit, nuts, cinnamon for sweet (like oatmeal). Now I'm hungry!