Reader Response: Alternatives to Grains? What about Quinoa?
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The Definitive Guide to Grains post last month got people talking about alternatives to the traditional rice, potato, and breads that load up the typical American dinner plate. For some, gluten is the major consideration. For others, it’s the glycemic load itself. While the Primal Blueprint recommends avoiding grains and higher glycemic foods altogether, at some point or another most of us partake in the context of occasional compromise. Additionally, some of us consciously choose to include grain alternatives in our diets more regularly for varied reasons surrounding personal taste, economical savings, environmental commitments, or alternative nutrient sources (particularly for vegetarians).
One of the most popular choices in grain alternatives, particularly among the more moderate paleo set, is quinoa. Technically not a grain but a relative of green leafy vegetables like spinach and Swiss chard, quinoa is a complete protein that offers a respectable serving of all nine essential amino acids as well as a strong showing of manganese, magnesium, iron, copper and phosphorus. For those reasons, we can understand its popularity and agree that it does, indeed, have a lot to offer, particularly considering its low cost and shelf stability. Nonetheless, we’d offer a caution to its praises. While quinoa offers a decent helping of protein, it’s still pretty carb intensive, clocking in at a 53 on the glycemic index. Also, though quinoa is technically gluten free, it does contain a protein substance that has been known to cause digestive reactions in some.
So, what are some other options if you’re looking for grain alternatives in your meals? We’d first say, while it can initially be difficult to lose the meat and potatoes mindset, it does get easier with time. Eventually, meat and a salad will seem just as normal a dinner routine and you won’t even miss the starches. Nonetheless, when you’re looking for “closer” grain alternatives and have taken into account the added carb load, we do have some suggestions.
Nutrient-loaded squashes and sweet potatoes can serve as a respectable grain alternative. Likewise, lower glycemic beans such lentils can be a decent fill-in. One suggestion is to use these items, or quinoa, as a single ingredient in a veggie and meat dish rather than as the full dish itself. If you want or need to serve a grain alternative, use the substitute as a base for a more complex recipe. Say, add quinoa to greens and tuna, or use it sparingly as a base for meat and veggie stuffed peppers. Try cubed butternut squash in a rich fall salad full of nuts, chicken, and autumn veggies. Use summer squash and parmesan to make a warm but summery casserole side.
Another possibility is the humble but scrumptious eggplant, an ingredient that takes on the flavor of any sauce you make but adds a pleasant substance and texture to the dish. Baked eggplant slices also serve as a terrific substitute for pizza crust or bread sticks with the right dipping sauce. Use it and/or bits of roots and tuber veggies, tomatoes, onions, and herbs to create rich, flavorful “stews” that feel and taste like a hearty accompaniment or a main course. A dash of pine nuts or aged cheese can make it that much heartier
Other options yet? Mushrooms can take on the role of buns or crusts. Cut up and added to hot veggie dishes, mushrooms can offer the warm, pleasantly mild taste that we might crave from grains. Crustless quiches can do the same. Long julienned strips of cabbage or spaghetti squash can serve as a “pasta” of sorts for light summer fare or even warm, meaty sauces come fall.
These are just a few ideas for some inspiration, but we know where to turn for an endless supply of great suggestions? To our seasoned Apples: What Primal-friendly alternatives have you found or created in your own kitchen that satisfy the tastes and textures of each season? What suggestions would you offer to those who are trying to edge out grains from their diet and starchy cravings from their mealtime expectations?
Autumn Sweater, RaeA, roboppy, breezeDebris, VeganWarrior Flickr Photos (CC)
Further Reading:
Dear Mark: Vegetarian Protein Possibilities
44 Finger Lickin’ Recipes for Vegetarians and Carnivores Alike
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Posted By: Worker Bee
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thank you, mark! I most often use quinoa flour to make muffins or breads. I don’t much like it whole. Just thought I’d mention that in case others were wondering if it had different uses. I’ll post a recipe later!
Definitely a fan of quinoa and root vegetables.
I’m also somewhat of a recovering pasta addict. I’ll still eat it every once in a while, but that’s a change from several meals of pasta a week. If I do eat it, I keep it in small amounts and usually use a kind of noodles made from sprouted grains. I definitely use spaghetti squash, especially in fall and winter.
But a few months ago, I tried something new. Mixing in only a few of those sprouted grain noodles for texture, I substituted in strips of sauteed portabella mushroom. It was a mushroom-based pasta dish anyway (with lots of sauteed onion and garlic, various other mushrooms, parsley, smoked tuna, lemon juice, parmesan and greens). That sauce made up the bulk, enhanced by the portabella strips and only a little actual sprouted-grain pasta. It was really tasty.
Food Is Love
Hooray for quinoa! I’ve been using it a lot this summer, mixing it with more “pure” protein (tofu, tempeh) and legumes for all sorts of salads and warm dishes. Red quinoa is nice too–much prettier than regular.
I eat quinoa pretty regularly and enjoy it. It’s critical to soak it before cooking like you should any other whole grain or legume. Soaking breaks down some of the anti-nutrients like phytic acid, making it more digestible and nutritious.
This is all new to me except that a friend recently showed me an article on quinoa. I was impressed with the nutritional value of the grain. I’ve been trying it now that it is more readily available. At first, I couldn’t find the product. Thank goodness I did. I am VERY pleased with this great food.
I do love quinoa. Heidi at 101 Cookbooks had a nifty idea for cutting out the bread from the usual burger: use the burger as the bun. She did this with a chickpea burger. I wonder if the same would work with meat? Meatloaf sandwich, anyone?
http://www.101cookbooks.com/archives/001567.html
Hey Mark, I was just reading this and thought your readers may like to know about the “spiral slicer” made by Saladacco. I use it to turn raw zucchini and summer squashes into angel hair “pasta.” The consistency is really that of an al dente pasta and I think is much tastier and fresher than cooked spaghetti squash. Here is a recipe that I recently posted for Angel Hair Pasta with Heirloom Tomatoes and Pesto.
I wonder if I’m the only one who takes raw quinoa with milk from a shotglass. With half a banana and yogurt it gives awesome indurance to a workout as a source of fuel. I can go for hours on it while avoiding junk food. I stopped for a while as I needed to get my glucose down and lose weight and was cutting out on ALL grains and sugars (but I’m glad to know quinoa isn’t a grain). Very convenient to carry when you’re separated from everything but junk food. I highly recommend it for energy level and endurance.
Another thumbs up for quinoa. I avoid most grains and most fruits except berries as they spike my blood glucose unacceptably (wheat is far and away the worst, oatcakes and ryebread quiye tolerable) quinoa has enabled me to put many dishes back on the menu: by substituting it for rice, pasta etc. my BG hardly shifts (NOT true for all diabetics but many might agree) I use the red and toast it gently in a dry pan before boiling for extra nutty flavour
Just saw this vid on how to use cauliflower as a rice substitute… http://video.about.com/lowcarbdiets/Low-Carb-Cauliflower-Rice.htm
You can also use jicama as a grain substitute: just chop it up, put it in yr food processor for a minute. Then put it into a colander & press down to extract excess water & voila – jicama “rice”! But quinoa is pretty awesome,and along with a little wild rice and/or baby brown basmati, a sensible vice for those of us transitioning from pescatarian to Paleo to Primal. As a newbie to the PB & MDA I’m thrilled to discover this site & wonderous community.
Thanks for the tips and kinds words, marci. Welcome to the MDA community. I publish a new article every day so come back regularly and tell your friends!
BTW – The site is getting a redesign and is going to have a ton of new features including a forum.
Also, I have a book that’s coming out soon that you may be interested. Read more about it here:
http://www.marksdailyapple.com/what-is-the-primal-blueprint/
Enjoy!
Shirataki noodles.
From http://www.shiratakinoodles.net:
Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.
With regard to your post on quinoa, one way to reduce the carb content of the quinoa dish is to add a lot of veggies. For example, in this quinoa tabouli recipe, adding 2 cups of parsley and 1 cup of minced scallions lowers the carb-density. Call them “quinoa-helpers”. I agree w/the reader who recommends soaking quinoa for 6 to 8 hours or overnight. That makes it more digestible and reduces the phytate content.
Quinoa Tabouli recipe
http://www.thehealthycookingcoach.com/2008/08/quinoa-an-old-g.html
I enjoy your blog, which I found through a couple of paleo and fitness sites.
I’m glad you mentioned sweet potatoes as an alternative to grain. Most people don’t know that the tubers labeled “yams” in supermarkets (e.g., red garnet and jewel yams) are botanically speaking actually sweet potatoes.
Good news about them: This study showed that a compound found in white-skinned sweet potatoes reduces insulin resistance, lowers A1C, and lowers cholesterol in type 2 diabetics.
http://care.diabetesjournals.org/cgi/content/full/27/2/436
The same compound occurs in Beauregard variety of sweet potatoes: http://www.cals.ncsu.edu/agcomm/magazine/winter07/diabetes.html
cool stuff i hope i get to read more updates
I’ve found quinoa to be a great substitute for rice in various “stuffed” dishes. Stuffed bell peppers and stuffed cabbage leaves being among my favorites. I couldn’t sit there and eat a whole serving of the stuff though, but it makes a great additive ingredient.