The Lightest, Fluffiest, Most Flavorful Quinoa
Janice Feuer-Haugen
January–February 2019 • Vol 3, No 102
TThe idea came to me a couple of weeks ago while enjoying a bowl of vegetable soup. Hmm, I thought, this soup would be perfect over a scoop of quinoa. Maybe even toasted quinoa. Interesting thought considering that I’d never before tasted toasted quinoa.
I made a small batch, toasting the quinoa in the same pan I would cook it in. The smell was incredible, the color change promising, and adding the boiling water exciting. The depth of flavor was rich, earthy, nutty, and fabulous, the texture amazingly light and fluffy.
I have never before used such words and adjectives to describe quinoa—and I love quinoa and have since before the turn of the century (something else I doubt I’ve ever said before). Toasted Quinoa may be my new best friend. I’m guessing it will become yours, too.
