All Intensive Purposes

Sara Dickerman goes through this whole (reasonably informative) article about whole grains, which even mentions quinoa, but then she doesn't tell you how to cook it or that it's the best shit EVAR. Please. Millet...how do I put this? Millet don't taste real good. If you're eating millet, you're trying to make a point. "Look at me, I'm a big hippie! It's ancient grains!" Quinoa, on the other hand, is yum-tastic. I'm lying in bed right now nursing a grumpy, teething child, so I can't check the ratio. I think it's 1 1/2 c water to 1 c quinoa? No, OK, 2 to 1, I can use google even in my reduced state. It's a good idea to wash it, as it can retain a bitter coating, but I'm lazy and never bother, and it's always been fine, so... First, cook some onion and/or garlic in a few T olive oil. Then add 1 1/2 t cumin, or whatever, and then the quinoa, and toast for a minute or two. Put in the stock (or water), cook over low heat 17-20 minutes, turn off the heat and let it sit a minute or two, fluff it, and there you go. You could stir in chopped tomato or cilantro at the end, include red bell pepper or chilis at the start, generally let your mood and the contents of the vegetable drawer guide you. The grains are very pretty; they are translucent, and each has a curling tail wrapped around it. They have a lovely texture. Also, the are super good for you. I think it is the only grain which is a complete protein. If you are pressed for time, cook quinoa, mustard greens in olive oil and garlic, and pan-fried pork chops or boneless chicken breast with teriyaki sauce. 30 minutes start to finish, and mad healthiness along the way. They only sell it at this one health food store here in Singapore, so I don't eat it as often as I'd like.

// posted by t.s. @ 12:38 PM