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TORTILLA DE QUINOA

Posted Oct 24 2012 9:12pm

I have a nose complex…a rather large bumpy nose complex.

Naturally, as most inferiority complexes do, this one started in childhood. On a random day some 20-something years ago, my sister innocently looked at me (paused) crossed her eyes staring down at her nose (paused) and then, with the corners of her mouth curving up into a devilish grin, looked back up at me again (paused), “You know what Holly? I just realized that my nose is like the bunny hill, and yours is like totally a total black diamond.”

And thus it began, a lifetime of perpetual nose self-consciousness and a hatred for skiing.

Covering up the bulbous, bumpy nose fatefully bestowed on me by my genetics became a daily affair, one which included a strategic morning make-up application I learned from Victoria Principal on HGTV. There’s nothing like contouring your nose with frosted white eye shadow and make-up tips from a has-been 80′s TV start to truly reveal the extent of my sheer schnozz desperation.

While I secretly dreamed of getting a nose ring (I blame Dionne from Clueless), drawing attention to my black diamond was the last thing I wanted to do. I even went through a phase where I covered my nose with my hand when talking to people! That stopped a couple of years ago, I swear.

But last month, I did it. I got my nose pierced.

Because sometimes, the very last thing you think you should do is the exact thing you need to do. This I am learning. The more scared I am about something, the more that intangible feeling in the deepest part of me asks why…why are you scared? What is it about this that challenges you? What can you learn by doing this? And finally, at 27 years old, I am getting it.

You must do the scary thing.

A nose ring.  A 2-month break from blogging. A trip to Argentina.

Small and big – all of them scary, all of them done by me.

Ugh, does all of this super mature realization talk mean I am officially a grown-up?!

After having nearly 2 1/2 weeks of free time in Argentina to do a lot of life analyzation (and play lots of word Jumbles on my iPhone), I am not sure I have officially jumped into “grown-up” status just yet. But I am sure about homemade Tortilla de Quinoa from Tina. If you survive the harrowing drive to Iruya and visit Comedor Iruya in Argentina, you should first thank your manfriend for safely navigating four hours of narrow mountain passes and second, buy him a hearty vegetarian dinner.

I made sure to do both.

Then I ordered a steak for myself because well, I was in Argentina. Then I ate nearly all my steak and dove into half of his Tortilla de Quinoa because well, I guess I’m the man in the relationship? Don’t answer that. Just make this simple, nutritious BLD. It’s not scary, I promise. Just eggs, quinoa, onion, garlic, chili and olive oil. That’s it!

Top with a slice of cheddar, and throw between two slices of bread for a breakfast sandwich.

Eat crumbled in a salad for lunch or along side a baked sweet potato for dinner.

And if you’re self-conscious about a body part, go get it pierced.

Well…you know…within reason.

Tortilla de Quinoa
Prep time: 5 minutes
Cook time: 15 minutes

1/4 cup olive oil
1 small onion, diced
1 to 2 cloves garlic, minced
1 jalapeno or red chili pepper, deseeded and finely chopped (optional)
1 cup cooked quinoa
6 eggs
salt + pepper, to taste

In a 10-inch saucepan over medium-low heat, saute 2 T olive oil and onion until translucent. Add garlic and pepper, cooking an additional 1 to 2 minutes. Remove from heat, pour into a medium-sized bowl and cool slightly.

In a small bowl, beat eggs together. Add quinoa, onion mixture and salt + pepper, and mix well.

Add reserved 2 T to the saucepan and pour the egg mixture in. Cook until the bottom is lightly brown, about 3 to 4 minutes.  Flip tortilla in the pan (or for amateur flippers like myself, shake the tortilla to loosen it and gently slide onto a large plate. Then place the pan over the plate, holding the plate underneath with your hand, and flip the uncooked side of the tortilla into the plan). Cook an additional 3 to 4 minutes or until tortilla is set.

Let cool complete.

Makes 6 tortilla slices

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