Forgive the laziness, but this week, the only thing I can really focus on is packing up the house for Seattle and making all the preparations. I’m flying out on Tuesday the 30th, and we can only take with us what fits in our station wagon, so it’s a bit stressful. I’m also mailing out a few boxes of things to myself today.
So this week I’ve just been reblogging some of my more popular posts from the past, and for some reason, THIS is one of the most popular! Check out my How To on Black Quinoa! 🙂
On a recent trip to WF, I found this black quinoa in the bin section. It looks a whole heck of a lot like red quinoa, but I thought I’d give it a try and see if the taste was much different. It was a little toastier tasting, where I think the red quinoa has a slightly savory flavor compared with the plain. It cooked in the same time as red quinoa, which was 20 minutes. (I find that regular quinoa cooks in 15). Here is a link to an informative article on my friend’s blog about quinoa if you want to know more about this ancient grain [that is actually a seed]. Here I used 1 cup of wet, rinsed quinoa and 1 3/4 cups of filtered water. If you don’t rinse it, use 2 cups. For more flavor, feel free to use veggie broth instead of water or…
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