Breakfast with Quinoa: Part II
I spend a ridiculous amount of time playing crazy food scientist in my kitchen. There are times I wash a mixing bowl three times in one day, which inevitably makes me think “Should I get more mixing bowls?” and a shiver of excitement goes through me, thinking about scanning the aisles at Marshalls for a bright colored and shiny new bowl of possibilities.
And then, there comes a week where I am literally cooked out and cannot stand to pick up a spoon, let alone a measuring cup. So I have a few things that I make that are easy and require no washing of bowls or cleaning of floured surfaces.
I quite get that some people find the slow-cooker to be elementary. However, if you scoff at this lovely little machine for morning munchies, you are a narcissist! It’s honestly like having a personal chef, or at least what I assume having a personal chef would be like. Arise and eat!
A slight disclaimer: This is for serious quinoa lovers. It has a porridge-like texture and since quinoa has a particularly earthy aroma, some oatmeal die-hards may not be convinced. But give it a try and you just might find yourself going back for a second bowl.
For the Recipe, click here:
