head up remember
remember those who would have given anything to be here one more day just one more day
remember those who have never shown anything but faith in you, not even when you’ve crouched down panther-eyed waiting for a flicker of doubt to cross their faces
a flicker of doubt that never comes
remember that you’re here and this is your only your only that this is your time-pocket only
In fact, you could leave out the sweetener altogether and serve this quinoa as a fragrant glorious accompaniment to a spicy warm heady curry, or satay-smothered grilled tofu, or any delicious savoury dish to which this quinoa could play the heroic sidekick.
I love the fragrance, flavour, and healthful goodness of this quinoa cooked in almond milk with greengreen pandan and spices. I hope that you do, too.
Pandan Quinoa with Star Anise and Cinnamon
Serves 1, easily doubled (or tripled or quadrupled)
- ½ cup quinoa, rinsed
- 1 cup almond milk (or milk of your choosing; coconut milk would be blissful)
- 1/3 cup water
- 1 long pandan leaf, tied in a knot
- 1 cinnamon stick
- 1 star anise
- 1 tb agave syrup (or sweetener of choosing)
- pinch of salt
- Place all ingredients into a small-medium saucepan, and bring to the boil over medium-high heat.
- Reduce heat to medium-low and simmer until tender and the liquid is almost completely absorbed, about 15 minutes. Remove the pandan leaf, cinnamon stick and star anise.
- If desired, serve with fruits, nuts, and syrup of your choosing. I like this both warm and cold, and think it would be equally lovely without the agave, served as a fragrant side at dinner.
Submitted to Ricki’s Wellness Weekend.