After a weekend of wine tasting, chocolate, and prime rib cooked just right, (I was working! If one has to go to a Clinical Laboratory Management conference on a Saturday, it may as well be at a beautiful winery in the Sonora Foothills, right?), I needed to cleanse my indulging-lovin' soul (and body) with a simple, nutrient-rich breakfast. So, I cooked up my new favorite grain, Quinoa (keen-wah), and sauteed some asparagus in loads of garlic -- sounds like breakfast? It was yummmmy. Quinoa is noted for having the most complete amino acids profile (protein) of any grain. It is native to the Andes and is a staple in Peru and Chile. And it's tasty.
4 comments:
Let's do breakfast.
I love Quinoa. We overdosed on it a few years ago, but maybe I'll reintroduce it at the Fingerson house. Thanks Kirstie!
It kinda looks like cous cous. Hmmm... I'm intrigued.
I have to taste this stuff.
skn
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