I’ve been promising I’ll test both quinoa and amaranth in terms of their breakfast cereal appeal. I didn’t want to cook for 5, just 1, and the guiding principle was KISS (keep it simple, stupid). So, I started with 1/4 cup of quinoa and 1/2 cup of cold water. Put it on the stove and heated. Started with cold water, turned up the heat, waited till it was boiling, reduced temperature, trying to get it to simmer. Never did really succeed in finding an optimum temperature, was playing with temperature throughout. After 15 minutes it was done.

Plain cooked quinoa makes a fine breakfast cereal.

Plain cooked quinoa makes a fine breakfast cereal.

It smelled good when taking it out of the pan. I was concerned I would have to add something to make it palatable, but I shouldn’t have been so worried. It smelled so good, some of the quinoa never made it into the breakfast bowl. It has a nutty flavor, sufficient to stand on its own without any additives. If you were to make a regular routine of the grain, however, you might want to add things, like fruits or nuts, or a little brown sugar, to vary the flavor of what you eat.

I enjoyed it immensely. If you have the patience to watch the pot over the 15 minutes it cooks, you should be able to succeed.  Should work well in a bachelor kitchen. Should work well as a side dish.

Issues? It’s a small grain. That makes it hard to wash, hard to handle. There will be transfer losses.

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