I found myself inspired the other night by David Lynch’s short film, Quinoa, included as a special feature on his Inland Empire DVD. Filmed in black and white, in his own kitchen, the innovative filmmaker and artist leads us step-by- step through the preparation of one of his favorite dinners, quinoa with broccoli.
While the dish cooks, Lynch takes a break on his porch with a glass of wine and a cigarette and tells us a story about his 1965 train ride from Yugoslavia to Italy. So random, yet so fascinating. So Lynch.
Quinoa with Broccoli
from the short film, Quinoa by David Lynch
A scant 1/2 cup quinoa, dry
Water for cooking
pinch of salt
1 small vegetable bouillon cube, cut into pieces
3/4 cup organic broccoli florets
Braggs liquid aminos, to taste
Olive oil, extra virgin, to taste
Fill a small, heavy-bottomed saucepan with about an inch of fresh water. Set it over a nice, hot flame and bring to the boil with a pinch of sea salt. Stir in the quinoa and reduce flame to low. Cover and simmer for 9 minutes.
After 9 minutes, lift the lid and add the broccoli. Cover and continue to steam over low heat for another 8 minutes.
Remove from heat and add the cut up bouillon cube directly into quinoa and stir until dissolved.
Taste for salt, then add liquid aminos and a splash of olive oil to taste. Serve immediately.
Makes 1 large portion.