Quinoa. We can’t live without it in this house.
Before he met me, Danny had never eaten quinoa. Now, he can’t imagine that. We eat it at least 3 or 4 times a week, especially at breakfast. In fact, I’m pretty sure my favorite breakfast in the world is a small pile of fluffy quinoa, a mound of wilted kale, and a couple of poached eggs. I never grow tired of it. Danny and Lucy love that breakfast too.
However, a number of readers have asked us how to learn to love quinoa. “I know I should like it but I just don’t.” Danny believes this: learn to cook it well, perfectly seasoned, and you’ll be eating it all the time.
Here’s how. It’s easier than you think.
p.s. There are a number of sources that insist we have to rinse our quinoa before cooking it. We’ve never found that necessary. Quinoa in its original form has a bitter outer layer called saponin. Rinsing off the saponin made quinoa palatable. However, since quinoa has risen in popularity in this country, more and more companies are selling quinoa with the saponin already polished off. (We’re big fans of this quinoa , for example.) Try it with the quinoa you are buying. If you taste any bitterness, rinse it before following the technique Danny demonstrates in this video.)