Cook your quinoa!
My teen has been going through a quinoa kick lately. After several successful meals with quinoa as a side, usually tabbouleh style–with a vinaigrette dressing, lots of fresh veggies, and a dash of feta–we decided to branch out. She found a recipe for multigrain breakfast bars where you toast uncooked quinoa in the oven along with oats and nuts to make the base of the bars.
I knew the recipe was going downhill when I tried to process the quinoa batter in my food processor. The batter was supposed to start to come together. It stuck. You could hear the little quinoa seeds popping as the blades turned. And turned. Undeterred, we figured that’s just how the batter was supposed to be–thick and unspreadable. Spatula in hand I forced the batter out into a parchment-lined 9 x 13″ baking dish and popped it into the refrigerator, just like the recipe said. Thirty minutes later I tried to cut the quinoa bars into squares. The knife wouldn’t even go in. At all. It was quinoa concrete.
We broke the 9 x 13″ bark apart instead and hopped for the best as my teen and I took bites. I should say nibbles really because that’s all that you could get from these quinoa multrigrain bars. My teen claimed they were okay, but today I tossed out the full bowl of our quinoa multigrain bars. No one had seconds (or really made it through firsts).
I haven’t given up on multigrain bars, just the idea of leaving quinoa uncooked before putting it into a batter. My teen hasn’t asked to try any quinoa recipes since. But I’m set on trying more. That’s part of being an adventurous eater, so you don’t like something uncooked like quinoa, or spinach or tomatoes… Next time try it a new way and maybe you will enjoy it.