Thanks to Eric and Tony, I’m poaching eggs like a line cook at a country club brunch.
My local grocery store has a bin for the food pantry. I looked in my pantry and saw five cans of chicken noodle soup. I can’t remember the last time I ate soup from a can, because we make our own. It’s more likely that those cans expire before we ever use them. There was just a lot of good food and my grocery store couldn’t make it easier for me to donate to our local food pantry.
I had an open bag of quinoa that if I didn’t use, I would have to toss. Quinoa is a grain that is packed with good stuff. It taste like couscous, but has more protein and fiber. The only problem I’ve found with quinoa is if you over cook it, it will get gummy and can turn slimy.
First, soak Quinoa for at least 15 minutes. Then strain it through a very fine mesh sieve. Quinoa is very fine and it will run right through most colanders. Using a ratio of Two to One Water to Quinoa, bring quinoa to a slight boil and then turn the heat down to a simmer for 30 to 35 minutes or until tender and most of the liquid has been absorbed.
I mixed half quinoa with beans, baked onions, and fresh spinach and topped it with a poached egg. Very filling and tasty!
For more information about quinoa, check out Daniel Delaney’s WTF show and blog. http://danieldelaney.com/wtf/quinoa/