Discovering Quinoa

In my pantry today:

  • 1 head cabbage
  • 1 c quinoa
  • 2 c vegetable broth
  • 1 tbsp safflower oil
  • 1 vegetable FlavorBoost® packet
  • 1 tbsp garlic paste
  • 1 tsp lemon juice
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1.5 c water
  • 2 tsp parmasean-romano cheese

Put safflower oil and mustard seeds in the bottom of a stock pot and put on a burner warming to M. While that’s happening, dice your head of cabbage and set aside while rounding up your other whatnots. This should be about the right amount of time to let the mustard seeds warm and begin snapping to a rhythm only they can hear. Add cabbage, toss thoroughly. Shake on seasonings, glob out the FlavorBoost® and garlic paste, then pour in water and squirt your fake plastic lemon. Toss a bunch to make sure everything is distributed, then cover and let steam do it’s job. Cook quinoa in broth instead of water since it’s the first time you’ve ever dealt with that stuff and you don’t know how much help it might need. Marvel, then, at its surprising deliciousness: yes, that nutritious and that tasty. Top with a sprinkle of Parmasean and proceed to the NOM factor. 4 spoons.

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