View Full Version : Quinoa vs Couscous
I do a lot of freezerbag cooking with couscous. I've seen boxes of Quinoa next to the couscous in the grocery store. I have hear that it is some sort of "super food" but comparing the labels the Quinoa doesn't seem to be that much better for you. How does it compare to couscous? Would it work in "freezerbag" cooking style?
Cookerhiker
02-01-2011, 08:30
I do a lot of freezerbag cooking with couscous. I've seen boxes of Quinoa next to the couscous in the grocery store. I have hear that it is some sort of "super food" but comparing the labels the Quinoa doesn't seem to be that much better for you. How does it compare to couscous? Would it work in "freezerbag" cooking style?
Quinoa is a "complete protein" plus has fiber and other advantages of whole grains. It also has calcium and iron per the cookbook 365 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman. I use this book frequently for grain, soup, chili, and other meals.
But quinoa takes longer to cook - you need to simmer at least 10 minutes (the book says 12) so on backpacking trip, you burn more fuel than couscous. Despite that, I still bring quinoa on backpack trips - usually one meal for every 4 I'm on the trail.
As you know, couscous takes virtually no time to cook, hence less fuel.
Of course, what I said above re cooking time only considers the grain itself. If you're cooking something else for flavor e.g. dried veggies, bullion cubes, etc, then you're still boiling the water longer than just pure couscous. If cooking quinoa, you can put the added ingredients in the water at the outset so it cooks while the grain is simmering as opposed to pre-cooking it for the couscous. So the realistic time difference cooking the 2 grains is more likely 5 minutes unless again, you're eating the grains without flavoring.
Re. stoves, I understand most alcohol stoves only burn for about 10 minutes which means they only boil for what - 4-5 minutes? If my understanding is correct, I don't see how you could cook quinoa with alcohol.
I used quinoa in a couple of recipes this summer to try it out. I cooked and dehydrated it and then there was no problem with FBC. I like the flavor better than coucous.
I don't don't know about cooking it freezer bag style but Quinoa is high in protein compared to Couscous. Try it and see how it works.
Quinoa and ground flaxseed are tops in the type of food energy and nutrition needed while backpacking. You can order quinoa flakes online and they rehydrate quickly with hot water in a cozy (like couscous for fbc). Other grains such as barley are also available in flakes at organic heath food stores in the bulk bins. Most such items need to be paired with something tasty to make them more palatable. I use granulated garlic, dried onion flakes, cheese powder, vanilla whey protein isolate, cinnamon, hot pepper, dried bell peppers, brown gravy packets, pesto mix, tomato powder and various spices.
Cookerhiker
02-01-2011, 09:04
Quinoa and ground flaxseed are tops in the type of food energy and nutrition needed while backpacking. You can order quinoa flakes online and they rehydrate quickly with hot water in a cozy (like couscous for fbc). Other grains such as barley are also available in flakes at organic heath food stores in the bulk bins. Most such items need to be paired with something tasty to make them more palatable. I use granulated garlic, dried onion flakes, cheese powder, vanilla whey protein isolate, cinnamon, hot pepper, dried bell peppers, brown gravy packets, pesto mix, tomato powder and various spices.
Good info. I'm going to look into those quinoa flakes, starting by asking at my local food co-op which is a large and excellent health food store.
2 points:
1. Once opened, flaxmeal is supposed to be refrigerated or it supposedly goes rancid after some period of time. Personally, I haven't had that problem even when I included it in maildrops where it sat for a while. It might lose some of its nutritional worth.
2. A few years ago, I bought barley flakes at a health food store but they took longer to cook than oats - not just longer than instant oats but even longer than thick rolled oats. Are there some kind of "instant" barley flakes?
Quinoa works great for FBC if you cook it first, then dehydrate it. I use a rice cooker to prepare a large batch that fills the dehydrator.
I packed ground flaxseed in a ziplock and it didnt go rancid during the 2 weeks I did the LT. For the AT Im vacuum packaging all maildrops. This should extend their shelflife and nutrition.
I was adding a spoonful of regular not instant barley flakes to a dried fbc veggie stew to beef it up. Whether the barley got 100% cooked or not didnt affect the overall meal a whole lot. Just like when I add dried deer burger--- it comes out a bit chewy and breaks up the couscous/pasta/rice soft texture.
Good info. I'm going to look into those quinoa flakes, starting by asking at my local food co-op which is a large and excellent health food store.
2 points:
1. Once opened, flaxmeal is supposed to be refrigerated or it supposedly goes rancid after some period of time. Personally, I haven't had that problem even when I included it in maildrops where it sat for a while. It might lose some of its nutritional worth.
2. A few years ago, I bought barley flakes at a health food store but they took longer to cook than oats - not just longer than instant oats but even longer than thick rolled oats. Are there some kind of "instant" barley flakes?
Rain Man
02-01-2011, 16:52
Yep, quinoa is called a "super food." Looks good for the trail instead of the "junk food" and empty calories many hikers opt for (myself included). I plan to give it a try.
Quinoa (pronounced “keen-wah”) (http://www.csmonitor.com/The-Culture/Food/2009/0204/p17s01-lifo.html)
Rain:sunMan
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I have noticed that of recently flaxseed meal is being labeled as not needing refrigeration after opening. I have a huge bag from Costco that is good for a year after opening, stored in the pantry.
As for Quinoa...if you precook and dehydrate it, it works great in FBC meals!
http://www.trailcooking.com/dehydrating101/pasta-grains
Scroll down for Quinoa.
Quinoa is the greatest of all grains. It is the Batman of grains. The Michael Jordan or Muhammad Ali of grains.
I wish they sold instant quinoa in grocery stores. That would be the nuts.
I wish they sold instant quinoa in grocery stores. That would be the nuts.
It is sold but it is more a cereal than a pure grain. It comes in bags just like oatmeal and grits - you can swap it BTW for either of them in recipes! Otherwise known as Quinoa Flakes!
It is sold but it is more a cereal than a pure grain. It comes in bags just like oatmeal and grits - you can swap it BTW for either of them in recipes! Otherwise known as Quinoa Flakes!
Part of what I love about quinoa is the texture. I'm not sure if flakes would have the same effect but I've got to say it sounds a lot better than instant potatoes. I'm having to think about what I'm going to do in regard to resupply at grocery stores as I've only ever done the mail drop of dehydrated food.
Cookerhiker
02-01-2011, 21:51
I have noticed that of recently flaxseed meal is being labeled as not needing refrigeration after opening. I have a huge bag from Costco that is good for a year after opening, stored in the pantry.
.....
Really? That makes things easier. Some kind of a change in processing?
The flakes are not as good. They don't taste nutty and sweet like regular quinoa. I don't like them. I'd suggest buying some of each and doing a taste-test before you commit.
Also, quinoa and cous-cous aren't anything like each other. Cous-cous is like pasta and quinoa is a whole grain. To me it almost tastes like a cross between a bean and a grain. The flavor is good but it could get on my nerves after a while.
chiefiepoo
02-01-2011, 23:27
I used quinoa in a couple of recipes this summer to try it out. I cooked and dehydrated it and then there was no problem with FBC. I like the flavor better than coucous.
I'll be trying dehydration on my next trip. I carried a few portions with me last summer. Liked it cause you can make it taste like whatever you want. I observed that raw, it is a fuel hog. I also recall seeing a 2 lb bag of quinoa in the hiker box at Calf Mtn and wondering why, till I had prepared a few meals.
Really? That makes things easier. Some kind of a change in processing?
I need to find out why! Whatever it is, yay, cause if it is in the frig I forget about it ;-)
humunuku
02-02-2011, 13:31
I love quinoa, but if i eat it for dinner...i'm very hungry the next morning. Couscous seems to digest slower or something (for me).
I love barley in my meals & was delighted to find, Quaker's quick barley which cooks in 10 mins.
Navy Salad
02-02-2011, 17:10
I have noticed that of recently flaxseed meal is being labeled as not needing refrigeration after opening. I have a huge bag from Costco that is good for a year after opening...
The main reason flaxseed meal is said to go rancid quickly is due to the abundance of healthy--but quick to degrade--omega 3 fatty acids. If they are claiming their product is shelf stable, chances are the healthy oils have been removed. In any case, I'd be a little suspicious.
Cookerhiker
02-02-2011, 17:32
The main reason flaxseed meal is said to go rancid quickly is due to the abundance of healthy--but quick to degrade--omega 3 fatty acids. If they are claiming their product is shelf stable, chances are the healthy oils have been removed. In any case, I'd be a little suspicious.
Man that's a bummer - the Omega 3s are the primary advantage of flaxmeal. It also has a fair amount of fiber.
Walnuts - another good source. I have them every day at home and on the Trail.
Second Half
02-02-2011, 20:09
My main problem with quinoa is the price. At my local store a 1-lb bag is $8.50. I'm sure it can be found cheaper in bulk, but compared to couscous it is very spendy.
About the only thing in the supermarket I'll pay $8.50 per pound is called Delmonico...
Buffalo Skipper
02-02-2011, 20:21
Quinoa is grown in the upper altitudes of the Andes, and is a very difficult product to grow. Great care must be made to enrich the soil where this crop is grown. The wholesale price of quinoa has grown 7 fold in the past decade. Much less is now sold locally, because locals can no longer afford to purchase it. There is even evidence that malnutrition is on the rise in areas where quinoa was a dietary staple, but is now being substituted with less nutritious rice and noodles.
My wife told me about this about a month ago, and I later heard a report on NPR confirming what was said adding that increased production would reduct the sustainabily of the fields where this is grown. Ten years ago nearly 100% of this product was sold locally. Now nearly 90% is shipped abroad.
https://www.flaxpremiumgold.com/shop/index.php?act=viewProd&productId=2
That is the brand I buy at Costco - it contains Omega-3 btw.
Also, you can get organic Quinoa at Costco as well. MUCH cheaper!!
Megan1125
05-12-2011, 15:53
I bought whole, non ground flaxseeds in my store's bulk section and they don't need to be refrigerated. They are great to add to oatmeal!
Quinoa flakes can be used to make tasty almost instant oatmeal substitute. Add sugar, powdered whole milk. I like sliced almonds and coconut with it. Add hot water, wait a minute and eat. Must be flakes, not the slower cooking unflaked seeds.
NO, Quinoa IS NOT expensive, and neither are organic whole wheat cous cous, pearl cous cous, whole flaxseed, or flaxseed meal! Quinoa, both the white and black(sometimes also red) can often be purchased for about $2.99 per lb from bulk bins. Whole wheat Cous Cous can be bought in bulk(from bulk bins) for about $1.99 per lb. Flaxseed and flaxseed meal(a bit harder to find flaxseed meal in bulk purchased from bulk bins) for about $1.99 -2.99 per lb.
If you buy from bulk bins where there is a good turn over rate like at Whole Foods you will not get rancid product and you buy just the amount you want. Buy a small amount of Quinoa, see how long it takes for you to cook, flavor it up like you want, and go from there. No need to buy 1 lb prepackaged bags! To save on fuel while on trail I presoak quinoa and don't ccok it to death. I eat it a little crunchy. Just make sure the germ is exposed and the seedcase is cracked(thoroughly softened) or it will seem like you are eating bird seed! Quinoa is more nutritious than rice, especially white rice.
There are also pastas made from Quinoa! ALL PASTAS ARE NOT MADE FROM WHEAT! There are several other pastas along the no wheat line!
The human body does not digest whole flax seed! You need to thoroughly chew it to crack open the seedcase or eat flaxssed meal. Flaxseed meal can be placed in chilis, oatmeal, rice dishes, Katmandu curry, soups, etc
Some other HIGHLY nutritious seeds are sesame, hemp, and chia(sometimes listed as Saba). There are MORE! Check out raw sunflower and raw pumpkin seeds(pepitas) too;they are readilly available, nutritious and relatively cheap! You can buy hulled sesame seed for about $1.99 per lb. Hemp seed, both shelled(hemp protein powder/meal) and in the seed case, is pricey but HIGHLY NUTRITIOUS. I think I read somewhere hempseed is the most nutritious seed having a wealth of amino acids, the building blocks of protein. Again, you don't need to buy big quanities of this stuff if you buy from bulk bins! And, often a little, like hemp, sesame, flax seed, or chia go a long way, are relatively light wt, and pack a huge cals per oz ratio, with many other additional nutritional benefits.
I just was at the Reno Whole Foods and picked up dehydrated sprouted quinoa and mung beans, about $3.99 per lb. The sprouted mung beans I've had before. They need a short soak or as I do I just put them in my water first as I'm warming it up so they have additional time to soften up. A little goes a long way! I would imagine the sprouted Qunioa will cook faster. I'll take my dehydrated lentil soup mix, also bought on my recent trip to Whole Foods, add some cous cous or sprouted Quinoa(I'll test a batch at home first), hemp seed, perhaps a bit of some Lipton Sides brown rice, and a tablespoon of EVOO for a tasty killer high cals per oz, excellent source of complex carbs, protein and some good fats in a 5 - 5 1/2 oz trail dinner. Total cost about $2.25 - 2.50!
Another point I would like to make is that not all my trail b-fasts and dinners need to be hand made and weighed this way. It would seem overwhelming even for me to go about preparing all my trail meals this way. I like mixing it up a bit with some prepackaged Lipton sides with a packet of salmon, jazzing up even Ramen, rice or buckwheat noodles, or something similiar. Ocassionally when I get steep and cheap bulk deals on Mountain House or Mary Janes, I'll add them to my trail food grab bag.
I would imagine the sprouted Qunioa will cook faster than regular Qunioa.
I agree on it being economical - upfront it may not appear to be cheap but things such as quinoa end up being a bargain. For example when I buy my organic quinoa at Costco it is $2.46 a lb (which is very cheap - out here it is often $3 to 6 a lb bulk or in stores). Even when I buy black quinoa at $6.50 a lb in bulk it is still cheap - compared to meat. 1 cup of raw quinoa makes 3 massive servings.
I use chia seeds in our breakfast daily (with oatmeal). While it can run $10 to 16 a lb for organic we only use 1 Tbsp each so again, it is affordable.
With flaxseed meal I use it a lot - in not-meat loafs, for faux egg slurries in baking, etc. Great way to add fiber ;-)
Now though....if a person isn't used to chia or flax your gut may hate you at first. But you get used to it.
This is a recipe I made recently. It was freaking good and the 13 year old boy apparently thought eating 9 1/2 muffins was normal after school. At least he got a gut ache from the fiber!
http://gazingin.files.wordpress.com/2011/05/chiamuffins.jpg?w=500&h=271 (http://gazingin.files.wordpress.com/2011/05/chiamuffins.jpg)
Pumpkin Chia Seed Muffins
Ingredients:
1½ cups all-purpose flour
1 Tbsp organic chia seeds, finely ground (use a spice grinder)
2 tsp ground cinnamon
2 tsp baking soda
½ tsp freshly ground nutmeg
½ tsp kosher salt
15 ounce can organic canned pumpkin purée
2 Tbsp flaxseed meal + 6 Tbsp water (see below)
1 cup pure maple syrup
¼ cup organic extra virgin olive oil
1 Tbsp pure vanilla extract
½ cup finely diced pecans
Directions:
Preheat the oven to 350° and spray two standard muffin tins with cooking spray (12 count each).
Mix the flaxseed meal and water together in a small bowl, let sit for 10 minutes.
In a large mixing bowl whisk the dry ingredients together.
Whisk the wet ingredients together, adding in the flaxseed slurry.
Pour the wet onto the dry, add the nuts on top, and whisk or beat till just combined.
Divide equally between the baking tins and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Let cool for a couple of minutes and then pop out, cool on a wire rack. Leftovers can be frozen tightly wrapped.
Makes 24.
I post my home recipes on my personal blog if anyone wants to see what I use all th stuff in: http://gazingin.com/