I love Quinoa. My mother introduced me to it, but it was GGC who taught me that quinoa is something you can eat a million ways and seventy times a week.
Ok, not that much. Everything in moderation.
My favorite way to eat quinoa is as breakfast (with hot milk, cinnamon, a sprinkle of brown sugar) or instead of pasta. It cooks up super fast, has tons of protein, tastes good, and is way better for you than pasta.
First you clean it. I rinse it the same way I rinse a bunch of grapes, only instead of a regular colander, I use a tiny mesh colander.
Then I put it in a little pot with maybe a quarter inch of water on top of it. Like so:
You want to let it come to a nice boil over medium heat. When it boils, turn the heat way down, cover it, and let it simmer for ten to fifteen minutes. The water will soak into the seeds until they open and become almost transparent. They are surprisingly beautiful, strange looking little grains.
You just can’t tell in this picture.
We like to dish it out, then smother it in homemade pasta sauce and Asiago cheese. We eat it out on the balcony and watch the sun set. And when I try to take a photo of Mike with his wonderful quinoa dinner he says, “Seriously? I’m chewing.”