Quinoa for breakfast
Jan. 17th, 2022 10:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqThis morning on "Cooking With plonq":
We have some ancient quinoa in the back of the cupboard that I decided to dust off for breakfast. It's long expired, but I thought it might still be good. When I gave it the taste/smell test last night it seemed good, but cooking it in this quantity revealed that it's got a slight off-taste. I'll toss the rest and add some to our next grocery order.
I started by throwing a few dried porcini mushrooms into a cup of warm water and letting them soak while I had my first cup of coffee. When they were reconstituted enough, I cut them into quarters. I stirred a bit of chicken bouillon into the mushroom water and then added that to a pot with ½ cup of quinoa, the mushrooms, a minced clove of garlic, and one of the jalapeño peppers from my garden (from the batch I froze a couple of years ago).
I set that on the heat and then thawed some frozen lima beans, frozen kale, and frozen avocado and set them aside. When all of the water had cooked off the quinoa, I covered it and set it aside. While it rested, I spread a couple drops of canola oil into a pan and cracked in an egg. By the time that was done the quinoa was also ready, so I killed the heat and served it all.
I layered it as shown. I was going to finish it with a sprinkle of smoked paprika, but at the last moment I grabbed the chipotle pepper I bought last week and dusted it with that instead.
While I'd have preferred edamame, the lima beans actually worked really well. Since we have them on hand, I'll just use them again the next time I make this. Other than the quinoa being a tiny bit off, this was delicious, and probably a bit healthier than the breakfasts I usually tend to make.
I will definitely do this again.
plonq":We have some ancient quinoa in the back of the cupboard that I decided to dust off for breakfast. It's long expired, but I thought it might still be good. When I gave it the taste/smell test last night it seemed good, but cooking it in this quantity revealed that it's got a slight off-taste. I'll toss the rest and add some to our next grocery order.
I started by throwing a few dried porcini mushrooms into a cup of warm water and letting them soak while I had my first cup of coffee. When they were reconstituted enough, I cut them into quarters. I stirred a bit of chicken bouillon into the mushroom water and then added that to a pot with ½ cup of quinoa, the mushrooms, a minced clove of garlic, and one of the jalapeño peppers from my garden (from the batch I froze a couple of years ago).
I set that on the heat and then thawed some frozen lima beans, frozen kale, and frozen avocado and set them aside. When all of the water had cooked off the quinoa, I covered it and set it aside. While it rested, I spread a couple drops of canola oil into a pan and cracked in an egg. By the time that was done the quinoa was also ready, so I killed the heat and served it all.
I layered it as shown. I was going to finish it with a sprinkle of smoked paprika, but at the last moment I grabbed the chipotle pepper I bought last week and dusted it with that instead.
While I'd have preferred edamame, the lima beans actually worked really well. Since we have them on hand, I'll just use them again the next time I make this. Other than the quinoa being a tiny bit off, this was delicious, and probably a bit healthier than the breakfasts I usually tend to make.
I will definitely do this again.
