bowl of quinoa, almonds, flax seed, blueberries and almond milk
bowl of quinoa, almonds, flax seed, blueberries and almond milk

Yesterday,  February 25, I toasted Ezekiel cinnamon raison bread and slathered it with  almond butter.  It was high in protein, high in fat, crunchy, chewy, sweet, savory, and satisfying.  This morning I am making quinoa.  

The print on the package was tiny, so I had to guess a bit at the directions.  Also, I was concentrating on my coffee- which is a whole other story.  Sitting down now to write about quinoa, I took my first sip.  My coffee is really really good.  Score!

I got one cup of quinoa in a pan, added one and a half cup of water, blasted the heat, and moved to a sunny window where I could better see the fine print and learn the cooking time.  The words said, toast quinoa with chopped almonds.  Hmm.  What to do now?  Cut and run, or stay the course?  

Well, the quinoa I used was old.  If I threw it out, it might be for the best.  So I tossed it, scoured the stuck on pieces out of the pan and set it back on the stove with the heat on.  Distracted all the while because I was keeping an eye on my coffee.  

I ran a handful of almonds through the Ninja- too many, but always tasty.  I toasted the quinoa grain and the almonds.  The kitchen smelled warm and good.  I could have added cinnamon.  After it toasted for a while, I added some hot water which was leftover from the coffee process, and left the covered pot to simmer.  I walked over to get a second cup of coffee, and checked the quinoa.  It was ready.  That was quick, and delicious. 

I panicked a bit about how to serve it because my mind can spin with too many possibilities.  Peering into a jam packed fridge I thought- do it just like oatmeal.  So I took out almond milk, blueberries, and flax seeds.  I ninjaed a couple tablespoons of flax seed- too much, and sprinkled the pulverized powder on top of a mound of beautiful toasted tricolor quinoa.  I threw on berries, and splashed the hill with milk.  So delicious!  I would have this every morning for breakfast.  But can we streamline the process?  Reheat second day quinoa?   Store toasted grain in a tight tin and just add hot water for a quick boil, like I might with granola oats? I have to run.

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