Try this

Perhaps the most valuable result of all education is the ability to make yourself do the thing you have to do, when it ought to be done, whether you like it or not; it is the first lesson that ought to be learned; and however early a man's training begins, it is probably the last lesson that he learns thoroughly. Thomas H. Huxley (1825 - 1895)

Sunrise: 5:56 am Sunset: 6:15 pm
Moonrise: 3:19 am Phase: Waning Crescent Moonset: 12:32 pm

Yesterday in the bulk section of Sunflower’s grocery store, I found quinoa (pronounced Keen-wah). It looks like a grain (sort of a cross between brown rice and couscous) but it’s actually a seed. It is thought to have been cultivated by the Incas before 3000 BC – five thousand years ago! It’s now grown in Colorado! It is way more nutritious than grains because of its high protein content and because it contains all the essential amino acids. In fact, nutritionally, it is comparable to milk. Apparently, you can also eat the leaves.

I cooked 1 cup of quinoa with 1 cup of water and 1 cup of vegetable broth. First, I added a little olive oil to the quinoa and lightly sautéed it. Then I added the water and broth. The directions said to simmer for 15 minutes until all the liquid was absorbed. It took closer to 20 minutes. It’s delicious and can definitely substitute for brown rice. I see you can make bread with it. That will be the next challenge – looking for a good recipe.