Quinoa
- Thread starter FancyVest
- Start date
When I was in high school working at menial restaurant jobs there was this hot Mexican woman who sadly had some jacked up teeth, but anyway she used to make the best quesadillias I've ever had.
She had a stripper's body though, and FUCK were those quesadillas good. She got the cheese just right, and the meat was oh so good.
Last night for dinner, I cooked the quinoa like a pilaf. Onions, garlic and mushrooms (a mix of crimini and shitake) sauteed in olive oil with black pepper and tarragon. I then added the uncooked quinoa and let it cook for a bit then added some chicken stock and some diced tomatoes and let it cook.
Syrup Beaver
pants log
Just enough stock to soak up or was it soupy? And how does this stuff compare to couscous?
Just enough to soak it up. But it wasn't creamy like risotto. It has a mouth feel like couscous, but texture and taste is different. It is soft but firm ( like me ladies ;-) )
with an odd flavor that is slightly bitter. But it absorbs flavors nicely. I would say it is closer to rice than anything else.
with an odd flavor that is slightly bitter. But it absorbs flavors nicely. I would say it is closer to rice than anything else.
Dory Berkowitz-Bukowski
Clam whisperer