Instagram rolled out video functionality late last week, and while 15 seconds feels awfully long in this post-Vine age (aw, sorry Vine), it is good for at least one thing: zippy recipes. Check out the video above to see how I make my quinoa. Measurements and instructions after the jump.

Oh, and of course, be sure to follow me on Instagram and Vine too. Username for both: bsideblog.

Quinoa (I use one rice cooker scoop)
feta (about a quarter of a cup), crumbled
kalamata olives (about six or seven), diced
raisins (a small handful — or more depending on how sweet you want it)
a small bunch of mint, chopped roughly
a small bunch of parsley, chopped roughly
2-3 scallions, sliced
1 clove of garlic, minced
2 tbs olive oil (to start)
1 tbs lemon juice (to start)
salt and pepper

preserved lemon
sliced almonds
pomegranate seeds
red wine vinegar
red pepper flakes

1) Place the quinoa in a rice cooker with water (2:1 ratio water to quinoa). Cook until the rice cooker says it’s done. Alternatively, just follow the directions on the quinoa package. I really don’t care.

2) This recipe is all about eyeballing and tasting as you go. Put everything into a bowl. Add the quinoa and mix around. Give it a taste. If it’s too dry, add more olive oil. If it’s lacking punch, squeeze more lemon juice in (or add vinegar). Add raisins for sweetness. Pepper for heat. Have fun with it.

And we’re done. That was easy, yes?

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