captivated by Quinoa

There’s something immensely satisfying about being able to grow your own grain or graine-quivalent. It’s as if you’ve somehow stepped off the last rung of the supermarket-dependent ladder, and into an even deeper level of self-sufficiency.

The only problem, at a domestic level, is that most grains must be laboriously hand-threshed, hulled, and kibbled or ground, before they can be eaten. Quinoa, however, is an ‘ancient grain’; a seed sometimes referred to as a pseudo-cereal, and it requires only soaking and rinsing (and, in some cases, agitating) before it can be used. Because of this, I decided to try growing