I like it fine, but mr. swim rolls his eyes.

Rice cooker works best for me too, don't like it mushy. I make a pretty mean tabouli salad with it.

Makes great tabouleh.

I've had a number of vegan recipes made with it and they never disappoint.

Daughter and I love it, Dad and son look for something else.

Note that the love is not an everlasting kind of love it and the hate is more like a meh, rather not.

Could also be preparation (my cooking) which means there are other things they really like.

Hi,
I don't buy it often because it is kind of expensive, but I do like it. I got some rainbow mix of different colors that is good and pretty.

Peace

Acquired taste, perhaps, but not bad - definitely healthier. I also switched my pasta to one that's an organic corn flour/quinoa blend.

Even with rinsing multiple times before cooking, it still has a flavour that is unappealing to me.

I seem to be the odd one out, as all of my friends love it.

I use it like rice, too. Something about the texture I like, chewy yet a little gelatinous.

I grew it a few times, the rainbow type is pretty. Not worth the effort in terms of time or yield, but a fun educational thing.

Nutty or toasted-y? What's it's texture? As you can tell, I've never tried it, but if I could find it around here, I probably would. I'm the chef in the house, and always looking for new foods.

Brown rice is about the closest. Very neutral, you can dress it up any way you like, just like rice. You could sub it for rice in any recipe, too, although I don't know how cooked volumes from the same raw volume compares, I think quinoa swells more than rice.

Hi,
I agree, not much flavor, but the texture is like little pearls of caviar, not that I eat caviar.

Peace

REally good with whitefish for some reason

MISS malt vinegar Black and Red beer loads!

Good and good for you.

I just wish it wasn't so damned expensive.

The natives were friendly but we found it VERY humid.

Been toying with the idea of using it in paella, but I'm not sure it would work that well in that dish.

To get the most nutritional benefits out of it, you need to soak it over night in water with a tablespoon of apple cider vinegar.

I do that for dinner pretty regularly. Good stuff.

But even without the broth, it's yummy (if you get a good brand).