I’ve been away for a while, much longer than the week off that I’d planned on taking. I needed to take a break from the pace of the FCI kitchens and my internship, to travel up north for family time and to reunite with old friends, to cook without pausing to take notes or click the shutter, and to eat some amazing food at this seriously good, seriously charming neighborhood eatery, and this destination restaurant/shrine to local cuisine. We capped it all off by ringing in the New Year with champagne and Brian’s now famous paella, and then, before I knew it, I was right back in the thick of things and feeling very disorganized.
I try to take a realistic approach to making resolutions come January 1, avoiding things that I know are futile, like super-restrictive dieting, or resolving to stop compulsively biting my nails (been there, done that). Instead, I like to make lists comprised of a mix of goals and big moments yet to come in the year ahead. Today’s recipe for creamy, hearty breakfast quinoa parlays beautifully into two lists I’ve made this year: my personal list, and my EVK-specific list.
Personal List:
1. Eat (good, nutritious) breakfasts. Coffee alone does not count, neither do the little tasting bites of muffins, scones, quick breads, and biscuits that I (simply must) take while working on morning production at my internship.
2. Attend to household duties as they come up, to avoid last week’s no heat, broken dryer, tub that’s leaking into the neighbor’s apartment, shower handle coming off, thank you notes still not sent scenario. These things tend to spiral out of control.
3. Culinary school graduation date: July 13
4. Wedding date: August 29
5. Interview/trail date for internship at restaurant possessing more than one Michelin star (that will remain anonymous here): January 19
6. Work hard, be nice, etc.
Blog List:
1. More original recipes
2. Better photographs
3. More bread
4. Be less of a lone wolf in the blogging community
It’s going to be a very exciting year, and I’m looking forward to sharing it with EVK readers. Happy New Year!
Breakfast Quinoa
The cooks at the restaurant where I intern make a version of this for brunch, and they get bombarded with orders for it, especially on cold rainy or snowy days. I’ve never asked for the recipe, figuring that I could adapt my experience using quinoa in savory recipes for this sweeter, more moist breakfast version. I used what I had in the pantry to give the quinoa flavor and texture and I encourage you to do so too. There are a million variations for this recipe, which makes it a great base for eating day after day, with a variety of different additives.
Serves 2
The Base:
1/2 cup milk (1% to whole)
2/3 cup water
1/2 cup quinoa
tiny pinch of kosher salt
Optional add-ins (these are just examples) all to taste:
dried fruits: (raisins, cranberries, chopped apricots, cherries, figs)
nuts: chopped and toasted (almonds, walnuts, pecans, pine nuts)
fresh fruits of all kinds: stir in right before eating
dried, unsweetened coconut
drizzles: honey, maple syrup, agave nectar
spices: cinnamon, clove, or nutmeg
brown sugar
Rinse quinoa in cold water and drain thoroughly. Place the quinoa, water, milk, and small pinch of salt into a 1.5 – 2 qt. saucepan with a cover. Bring to a rolling boil, then lower the heat to med-low. Simmer for 15 minutes with the saucepan covered, then remove from heat and allow it to stand for 5 additional minutes (or until most, but not all of the liquid is absorbed and most of the quinoa is translucent in the center) with the cover still on.
Stir in add-ins of your choice to taste and serve immediately.
9 Comments
Thank you thank you! I’ve been wondering what to do with that box of quinoa that’s been staring at me every time I open the pantry. I’ve been feeling rather guilty having it sit there unused. Now that the weather is atrocious here in ATL, I’ll make up a batch and feel real cozy while eating and watching the snow flake that falls. And yes, I meant to say snow flake in singular.
Lauren – beautiful photos! I would not have thought of quinoa for breakfast… we’ll have to try it!
“Work hard, be nice, etc.” LOL. Love the “etc”.
Wedding date approaching: hurrah!!! You two sound fun.
that’s a daunting 2010 to-do list, although i shouldn’t talk b/c mine looks rather similar. rah rah rah for us — don’t know about you, but i’ll surely need a good pep talk [or cheer] every week or so! i agree with your entire ‘blog’ list. how do you think we go about becoming less of lone wolves around here? i’d surely like a hint! well, all the best to you in your aspirations for the coming year. have some fun in the meantime!
cheers,
*heather*
Great list of goals! It’s okay, I’ve been away for a while too! We all need some time to relax!
The quinoa looks especially delicious! Great post, Lauren!
Glad to have you back Lauren! I’ve been missing the recipes!
Hope everything is well with you with your crazy schedule! Pittsburgh is great. New semester of classes start tomorrow morning
Mary Ellen – Sorry to hear about the cold temps gripping the South! Hope this helps.
Danie – Maybe a reunion dinner is in the cards, someday, somehow. You and Tony sound fun too
Paula – Thanks and enjoy!
Heather – If you come up with anything let me know. I’m a total lurker on sites and I need to get better about commenting etc. Also, I’ve hung out with two NYC food bloggers, one for a beer tasting that she was writing about, another for a dry run for a Chinese dumpling session she lead. Both were great experiences – energizing and fun – I shy away from those big, sponsored conventions that are popular lately, but I like those more personal interactions…
Kamran – So nice to have found your site in the year past, and look forward to reading more in the year to come!
Matt – Go get em’! Next time you are in the city I want you to come over so I can cook for you. You may bring your sister too, if you’d like.
I’m going to have to try this. Quinoa is one of those things that you know is super good for you and maybe you’ve had a package kicking around in your cupboards for a year or so but you never know what to do with it.
I never thought of using it in a sweet(ish) application or for breakfast. Neat
I have only hat quinoa in savory side dishes but this looks great. I have been on a big greek yogurt kick and I think the contrasting textures would be interesting to try