This recipe should hardly qualify as a recipe, as obscenely simple as it is, but that’s okay—it’s delicious!
Quinoa, if you are not familiar with it, is a grain-like plant with edible seeds. It was originally grown in the Andean regions of South America; the Incas called it chisaya mama, or “mother of all grains.” Although many plant-based foods lack some of the amino acids essential to humans, quinoa actually contains all of the essential amino acids, making it a complete protein! Like magic. It also has some useful stuff like calcium, phosphorus, and iron.
You can treat quinoa like rice or couscous; it’s even possible to prepare it using a rice cooker. I usually cook a large pot of it all at once, store it in the fridge, and then mix in convenient oddments (nuts, greens, small pebbles) whenever I need a meal.
This pairing, in particular, works wonderfully as a breakfast food. It’s also a good dinner, if you don’t mind some sweet with your meal. And it’s so bloody easy!
Lazybum Cranberry Quinoa
- 1-3 cups quinoa
- 1/2 – 2 cups dried cranberries (sweetened or unsweetened)
(Note: 1 cup dry quinoa yields about 3 cups cooked quinoa, so proceed accordingly. I usually cook lots at once with the intention of leftovers.)
- Rinse the quinoa: either put it in a fine-mesh strainer and rinse for several minutes with cold water, or put it in a bowl, fill with cold water, thoroughly swirl around, and drain the water.
- Put quinoa into a pan and add water (approximately 2 cups water for every 1 cup quinoa). Put on high heat until it comes to a boil.
- Once it is boiling, turn the heat down to its lowest setting, cover the pan, and let it cook for 15 minutes. Then, remove it from the heat and let it stand for 5 minutes.
- Fluff the quinoa gently with a fork, and then mix in cranberries (to taste). Serve.