This job does, though, afford me the opportunity to be a little more nosey about what people spend their days doing and I addmittedly love "deligating" my less savory projects to those who seem to have nothing but time on their hands.
Any foodie has surely noticed that, like me, quinoa has become a pretty big freaking deal lately. For anyone who is unfamiliar with it, quinoa (pronounced ki-nwa) is a grain-like crop with edible seeds. It originated south of the border in places like Peru, Bolivia, Equador, etc. but has recently made a splash in the culinary world for it's nutitional values. You cook it like you would rice and generally it's used in the same applications, although I don't know that I've ever seen a quinoa cake or quinoa pudding. It contains amino acids, iron, calcium, and phosphorus but the real kicker is that it's gluten-free. Anyone with an allergy to gluten could certainly replace rice or noodles with quinoa and in my mind, that's it's one saving grace because the flavor is dull and I find it difficult to season well. My thoughts on the subject end like this: let the vegans, hippies, and gluten-intolerants have their quinoa, I'll stick with rice, noodles, and bread.