Quinoa, Perfectly Cooked

A fun story for today: I made quinoa at 1 am.

Let me elaborate. I got home late Thursday, and feeling restless, was suddenly compelled to cook 2 cups of quinoa.

For any of you new to Quinoa, here’s the greatest lesson I can ever teach you — don’t follow the recipe on the box/bag. It calls for a 1 to 2 ratio of quinoa to water, and that is too much water. You will make Quin-mush.

I discovered Gwyneth Paltrow’s recipe, which I now use exclusively, and it changed both my quinoa life, and my life as a whole. I’ve never looked back.

So I cooked my quinoa at 1 am, and when I opened the lid after the requisite 18 minutes of simmering, I couldn’t believe my eyes. I had crafted quinoa of the perfect consistency. Fluffy, light, just mushy enough without actually being mushy. I almost shed a tear.

Was this perfection was owed to rare and spectacular barometric conditions? My affectionate anthropomorphizing of an otherwise inanimate grain? Really good measurements? We may never know. All I know is that I made some righteous quinoa early Friday morning.

Of course, perfect quinoa needs some toppings to truly blossom.

Footage from the scene of the crime

The following things went into my quinoa: 1 can of corn, 1 can of pinto beans, 1 can of black olives, the juice from three limes, olive oil, chili powder, salt. Nothing more. Nothing less.

What resulted was a simple, delicious, and fantastically healthy meal, which I placed in my fridge. It would be my protein filled snack for many days. I still have a bowl or two left.





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