The curfew cuisine diaries from Sri Lanka: Hail Queen Quinoa
Under lockdown, it was hard to get the exact ingredients – so we improvised. And it worked
The better half is heavily into healthy food... and a majority of this household isn't. But, as they say, a happy wife make for a good (read happy) life and so, during lockdown, we used quinoa for a dish or two or three, to make sure things were "going good". The quinoa was given to us, pre-lockdown, by a cousin visiting from Hong Kong. It was much appreciated. A blanket thanks to the cousin and his wife, because quinoa is not available here in Sri Lanka.
So. We had quinoa. We had mushrooms. We had assorted beans. We had greens. We had almonds. We had, most importantly, avocado. This meant we had a base for our meal. What follows is how we put it all together, minus the shots of it being consumed, because one of them consuming the meal was a lawyer, and you do NOT want to get a lawyer ... agitated... !
The quinoa on one hob, the chick peas on the other and a foil covered tray ready for the mushrooms.
We also took a handful of almonds and, in a frying pan, coloured them. Everything was put into a ceramic bowl, which belonged to my Grandmother I believe, and then tossed. The result was an incredible "base" that went perfectly with lentils and an egg curry.
The point is use what you have. Find different combinations. Find different techniques. You'd never regret it - and even if you do, learn from your mistakes and move on. That's what we have been doing since the lockdown. This is what we should do, post lockdown too. The old adage was - and is - right. Waste not, want not.