One of my favorite recipes to teach in my private cooking classes is quinoa pilaf. Whenever someone requests rice, I always gulp in terror and then slyly redirect them towards quinoa.

I’ve eaten under cooked (yet somehow also burnt) rice more times than I care to admit. And the probability that I will again is made exponentially higher when you introduce a foreign kitchen into the equation.

But quinoa is actually difficult to mess up. I know, because I’ve subconsciously tried many times to make it happen. And even when I went to take a shower without remembering that there was a pot of grains coming to boil, and emerged to find starchy liquid all over my stovetop, the quinoa still survived. So because a monkey emoji with his eyes closed could make good quinoa, I try to make things interesting by having my pupils try their hand at a pilaf…. Continue Reading about Spanish Quinoa Pilaf with Chorizo and Kidney Beans