Love eating quinoa, hate leftover quinoa stuck in my teeth.
I often cook a big batch of grains because they can work for breakfast, lunch, and dinner, and because they can either be the base of a meal, or just another add-in. Quinoa isn’t necessarily my favorite grain but it’s my favorite to make ahead because it doesn’t get dry after refrigeration . It’s also one of the fastest to cook: just bring a 2-to-1 ratio of water to quinoa to a boil, cover, and let it simmer on low heat for 15 minutes.
I love oatmeal, so I decided to treat quinoa like oats. I heated it in milk, then stirred in fruit and peanut butter.It took less than five minutes to heap some cooked quinoa into a small pot, add just enough milk to cover, and heat everything until the quinoa was warm and a little plumped. One day I added cold blueberries to the warm quinoa, which was delicious and kind of felt like eating a fancy fruit and grain salad for breakfast.
By Thursday, I was out of lettuce and tomatoes, and didn’t have any cooked protein in the fridge. A friend on Instagram had suggested a kale, quinoa, and feta salad earlier in the week, so I massaged plenty of good olive oil and some apple cider vinegar into chopped kale leaves, then tossed them with quinoa and feta. Not the most exciting salad, but it definitely did not disappoint.Christine Byrne
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