If you are trying not to spend too much money on food in one week, you can still eat well.
Quinoa is one of our favorite grains — light and fluffy when cooked right — mild enough to accept the tastes of foods around it, assertive enough to have its own taste. Every day, we throw some whole grain in the rice cooker (we wouldn’t know what to do without this rice cooker
And a poached egg, timed just right so that the texture of the white is firm (I love the ripples on this one), the yolk just a touch runny. I love the taste of a slightly salted quinoa that has soaked up some poached-egg yolk.
Plus, the bacon. Supple slices with a crunch, cooked solid without a touch of singe. Drape them over quinoa, plop on the egg, and you have a perfect breakfast.
Pork is wonderfully friendly to the family budget.
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This looks delicious and thank you for the reminder that good food doesn’t have to be expensive. In my rice steamer, I use 2 cups rice : 2.5 cups water, plus the water in the base for steaming. It takes approximately 45min. What ratio do you use for cooking quinoa in the rice steamer? Or brown rice? Each time I try brown rice, it turns out too hard, and I end up having to add water and steam longer. Do you have a foolproof ratio that works for these different grains?
I am making this for breakfast - errr, guess it’s brunch now! I’ve realized that this is one of those elementary things I’ve never quite figured out: how do you cook your bacon so beautifully like that?
I’ve never tried to do quinoa in the rice cooker. I’d also love to know the ratios of water to grain. It would make my life so much easier.
We’ve been eating a lot of quinoa lately, too. I made some recently cooked in chicken stock and topped with good parm, almost in a risotto style, with some peas. Awesome.