It is this. (What a truly brilliant website.) It is an ancient seed that the Incas used (possibly). It tastes nutty… and seedy. I usually use it in salad but this week, inspired by a Brown University undergrad I know, I’ve been eating it with shit tons of cheddar cheese. I also massively overcooked it because I decided it would be a great idea to rinse the whole pound first (you’re supposed to rinse it a few times to remove the bitter coating), but then I realized I couldn’t dry it and it would probably go moldy in some horribly fearsome way.
Anyway, so I cooked an entire pound of quinoa in a very small pot, thus burning the bottom to a coal-like mass. The rest of it got mushy. So overall, this quinoa-with-cheese thing is basically just cheesy mush, which I’m OK with.
Behold. (Ugh, I forgot to take an After shot. Well, I melted the cheese, and then I ate it.)
Anyway, here is my favorite salad recipe. (This is quinoa-related.) I think I invented it? Inspiration from Orangette and the Amateur Gourmet. Well, not inspiration from the Amateur Gourmet; I just stole his salad dressing recipe outright. Also, I once tried to fiddle with it by using apple cider vinegar, and it was vile.
Best Salad in the Known Universe:
-ugh how do you make the spaces between the lines smaller?
-scallions (preferably grown in a tacky pink Coney Island cup on your kitchen table)
-other vegetables: cherry tomatoes, carrots, green peppers (not red peppers, as they are the scourge of the earth)
I think sometimes I also use regular lettuce. Anyway, the main point is the radicchio, feta cheese, and QUINOA. Then put the above-stolen salad dressing on it, and eat it. At work. While shoe-shopping.