Senior year of college I lived with ten other girls in an 11-bedroom house. Suffice it to say that we were a group of “strong-minded” Cornell women, infringing upon other roommates’ personal space and sanity with less than stellar cleaning habits and oftentimes downright rude clothing theft (which we considered silent “borrowing” at the time).
The other day over drinks a few of us were laughing about the fact that almost all of us now live alone, in very clean spaces.
Clearly that experience left a lasting mark on all of us, so this post is dedicated to my fellow Cornell alum/solo-dwelling/sanity-seeking former roommates, whom I will always admire for going through all that we did.
Now let’s get to the food: this is a seriously good meal which you may consider strange to make for one person. I can’t decide whether I agree with you, but regardless you can easily double this recipe and enjoy it with a significant other, good friend, roommate, etc.
If you’re wondering, the answer is yes: you can most definitely substitute another cooked grain for quinoa, with certain ones immediately coming to mind such as faro, brown rice, wild rice, spelt, millet, or couscous. Cook each and every one according to package instructions and you’ll be golden. On Friday I discovered a fantastic and fool-proof way to cook quinoa, in which you cook it like pasta and drain it once fully cooked – no need to worry about adding the perfect amount of water. Amazing, I know.