{"id":727,"date":"2008-11-07T22:04:35","date_gmt":"2008-11-07T21:04:35","guid":{"rendered":"http:\/\/www.toomik.net\/helen\/blog\/?p=727"},"modified":"2021-11-08T23:38:22","modified_gmt":"2021-11-08T22:38:22","slug":"do_you_like_quinoa","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2008\/11\/07\/do_you_like_quinoa\/","title":{"rendered":"Do you like quinoa?"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/73562249@N00\/567450469\/\"><img decoding=\"async\" src=\"\/helen\/blog\/images\/Quinoa.jpg\" \/><\/a><\/p>\n<p>\nEveryone is talking about quinoa everywhere, even the <a href=\"http:\/\/www.nytimes.com\/2008\/11\/03\/health\/nutrition\/03recipehealth.html\">NY Times<\/a>. It&rsquo;s the in thing to eat, apparently. There were half a dozen different varieties of quinoa on the shelf in one of the supermarkets I went to recently. (On the other hand they had no pearl barley, which is what I was really looking for.)\n<\/p>\n<p>\nSo I tried it. And it was like eating styrofoam. Everybody says it has a &ldquo;delicious mild nutty flavour&rdquo;, and I thought it had almost no flavour at all. Perhaps it tastes good when compared to parboiled white rice&#8230; But it&rsquo;s got no chance in competition with thai rice, or brown rice, or pearl barley.\n<\/p>\n<p>\nIt gets some plus points, though, for looking like tiny worms when cooked.\n<\/p>\n<p>\nAre you a quinoa fan? Am I doing something wrong?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Everyone is talking about quinoa everywhere, even the NY Times. It&rsquo;s the in thing to eat, apparently. There were half a dozen different varieties of quinoa on the shelf in one of the supermarkets I went to recently. (On the other hand they had no pearl barley, which is what I was really looking for.) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[745],"tags":[26,25,66,297],"class_list":["post-727","post","type-post","status-publish","format-standard","hentry","category-food_and_cooking","tag-eating","tag-food","tag-photo","tag-quinoa"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=727"}],"version-history":[{"count":3,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/727\/revisions"}],"predecessor-version":[{"id":15052,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/727\/revisions\/15052"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}