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. Read More