Wednesday, November 17, 2010

Breakfast of champions (by non-champions, for non-champions)

We are trying a new experiment in being really, really healthy. The experiment is: make a sh*tload of quinoa (4 cups quinoa + 8 cups water = sh*tload), and then leave it front and center in the fridge, where you have to look at it every time you open the door and realize it is going to go bad unless you eat it.

But just what the h*ll are you going to do with a sh*tload of quinoa? I mean besides the "pretend-rice" bed for stir fry, and the pretty-good-but-ubiquitous black-bean-mango-cilantro salad? Well, there's muffins (banana-quinoa is a pretty good combo, or almond-quinoa muffins from Veganomicon). There is quinoa with corn and potatoes from World Vegetarian.

Then there is this sort-of invention of my own: quinoa for breakfast. Take a large dollop of cooked quinoa (however much you want to eat, I am not good with measurements), add (soy) milk, sweetener (such as agave or brown sugar, and trust me, you will want sweetener), dried fruit (such as raisins or cranberries) and walnuts. You might also add cinnamon or cardamom. Heat in a saucepan for about five minutes.

I am even mulling quin-chocula, i.e. heating quinoa, soy milk, and chocolate chips. But maybe not.

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1 comment:

Bronwen said...

Have you seen the cookbook "Good to the Grain"? Lots of good quinoa baking options there.