although if this is wrong, i am proud to be miss taken...…and as for rice and quinoa, well, I cook those like pasta. [I just never got the whole 'bring to a boil, cover, and walk away' thing down. Maybe because that would have involved measuring. I guess it all just comes down to my obstinate refusal to use a measuring cup.] Of course, cooking grains like pasta--covered with water until it all soaks in (or boils off)…or you decide to drain it–does make for some interestingly textured results. [See the bulgur riso-faux above.] Now, I’m not sure where the wisdom of throwing in chopped vegetables comes in. [Probably somewhere with the 'I really need to cook these before they go bad in the bridge' quandaries of the kitchen.] But-surprise! surprise!-if you DO cook quinoa this way, you will NOT end up with a ‘light and fluffy’* ready-to-be-dressed grain. You will end up with a slightly granular porridge. Adding oat bran, nutritional yeast, and your choice of seasonings and flavorings will only add to the ‘what the heck did you do to that quinoa?’ situation. *I still don’t understand ‘fluffing’ grains. They are not furry, soft, or like anything I would want to rest my head upon.
And I mean, if it is OK to put oats in a jar, why not quinoa?
this totally makes sense.This whole creamy quinoa thing might not be right. But it sure is tasty.
'cheesy' pizza quinoa w. peppers, zucchini, nutritional yeast, and pizza seasoningOn second thought…maybe this ishow to cook your quinoa.
asian creamy quinoa w. mushrooms, squash, nutritional yeast, and Braggs aminos(Just make sure to wash it first…as learned the hard way by Calee. Heed her warning!)