David Lynch Cooks Quinoa (2007)

https://www.youtube.com/watch?v=11p0y9z1XOU

Director: David Lynch

(Short documentary, 21mins)

full recipe:

Yield: 1 bowl

Cooking Time: 17 minutes

Ingredients:
1/2 cup quinoa

1 1/2 cups organic broccoli (chilled, from bag)

1 cube vegetable bullion

Braggs Liquid Aminos

Extra virgin olive oil

Sea salt

Preparation:

* Fill medium saucepan with about an inch of fresh water.

* Set pan on stove, light a nice hot flame add several dashes of sea salt.

* Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.

* Unwrap bullion cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.

* When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.

* Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.

* Add broccoli, cover and let cook for an additional 7 minutes.

* Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.

* Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.

* Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.

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