I made a big batch of quinoa over the weekend and put it in the fridge for weekly lunches. Sure, it’s a nutty and tasty, fairly quick-cooking whole-grain “superfood” (I hate that word and just saw a book claiming that kale is “the world’s most powerful superfood”), but tasty as it is, the key is what you put on it. So far this week, two hits: first, a South Indian vegetable and lentil curry I made and froze a few weeks ago, with aromatic curry leaves and the strange, funky spice-resin asafetida. Second, a half-cup of fresh tomato sauce left over from a spaghetti dinner, drizzled with a little extra olive oil and sprinkled with crunchy Maldon salt flakes.
Next up: Kamut with lady peas (which are kind of like black-eyed peas, popular in the South), flavored with bits of smoky bacon.
Getting good grains is now so easy. Bob’s Red Mill, a leading and admirable whole-grains company, launched its “Grains of Discovery” line this spring, and I plan to try a new grain every week or so. On the list: millet, amaranth, spelt, and teff. I’ll report in on each grain.