Lately I’m on a couscous and quinoa kick. Something about a hearty, nubby, healthy semolina/grain seems so right in January (really anytime but just go with me), when everything has a post-holiday pall about it.
I also love how fast these two cook
Love your blog. Just got a Zojirushi rice cooker. Can you share your method for cooking quinoa in it? What setting and how long does it take? Thanks!
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