If you're an avid quinoa lover, you might know how it's almost nutritionally perfect--a vegetarian source of complete protein. In ancient times the Incas regarded quinoa to be sacred, using it as an offering to the sun god, Inti. Some Incans even worshipped quinoa itself. So I sure do feel like an a-hole when I get bored eating it.
This is more of an idea than a recipe, but it blows my mind every time. My 5 year old kid even loves it, and that's saying something. When I eat this luscious, full-bodied version of quinoa, there is no boredom, only love. Make it even better by adding some minced veggies, fried egg, or even leftovers to have some fried-rice-style goodness.
Ingredients (amounts vary depending on your taste. Don't be shy with that garlic) :
- Olive oil
- Cook up a batch of quinoa (or use leftovers).
- Warm some olive oil in a skillet over medium-high heat.
- Briefly cook several cloves of minced garlic in the pan until the seductive aroma of garlic fills the room (no more than 15 seconds--DO NOT LET IT BROWN).
- Immediately dump in the quinoa. Pour in a few tablespoons of water or stock to avoid scorching, and stir completely. Adding a small amount of water is very important and adds a surprising feeling of luxury to the texture.
- Allow water to evaporate and soak in, about 1 minute.
- Sprinkle with Maldon's sea salt (or other flaky salt).
- Enjoy thoroughly. Thank ancient Andean peoples.