Last Thanksgiving, Maureen asked me if there was a side dish I’d like to bring, and, feeling rather adventurous, I volunteered to bring quinoa (pronounced keen-wah). I had never had quinoa, but I’d seen it described as having a nutty flavor. In my mind, quinoa would be about the same size as barley, and would have a flavor halfway between an oat and a pecan. Therefore it seemed like a good base for a Thanksgiving side dish.
Turns out, quinoa is nothing like that. It is roughly the size of couscous, and has an aftertaste a lot like alfalfa sprouts. This was not at all what I wanted to bring to Thanksgiving dinner. Fortunately, Maureen had no objection to me changing at the last minute and bringing something else (a rice dish).
So for weeks and weeks I’ve had an open package of quinoa in my pantry. I *want* to like the quinoa. It’s very healthy. It’s a whole grain, and very high in protein. So today I decided I would try to make some for breakfast.
I seasoned the quinoa liberally with cinnamon and nutmeg and ginger, and sweetened it with honey. Then, just for good measure, I doused the entire thing with blueberry sauce (which I’d originally made to go over vanilla ice cream, but I had some left over):
The verdict? Well…meh. It tasted okay. But in less time than it took me to make this, I could have done the same thing with oatmeal, and it would have been much tastier. (And, to add insult to injury, since both the quinoa and the blueberries were dark colors, it didn’t even photograph very well!)