It has the texture of corn germs (the flat yellow seed inside each corn kernel). With the tiny mahogany peel cracked open just a little, each quinoa seed spills out its soft white flesh, the combination gets amusing. It’s like broken rice but more vigorous and inhomogeneous, or sesame but more fleshy. It goes well with walnuts either mixed in at the beginning or added at the end. If you think hard about it, it even tastes like clariid catfish eggs. Several ideas spring up: quinoa chè? quinoa xôi (sticky rice with quinoa or quinoa with mung bean)? quinoa bread, quinoa pie? Have you cooked with quinoa before? What is your experience with it? Continue reading Little red riding seeds