On Wednesday I started up some quinoa in the rice cooker (same ratio as rice, 2:1 water to quinoa), and we discussed our flavor options. We went with Asian, so I pulled out all the various sauces and flavorings from the fridge.
|Quinoa made in the rice cooker.|
Husband Jeff used the last of the gochujang, a spicy Korean pepper paste. Sonny D and I had chunjang, Korean black bean paste along with some soy sauce. We also had hard-boiled eggs and tortilla chips with nacho cheese sauce. We also ate a lot of Cutie clementines for dessert, they're so good!
|Not pretty, but tasty.|
There is a bit of roasted veggies and quinoa left over, so I'm going to have it for lunch today with mashed avocado and horseradish hummus. It should be delicious, I can't wait.