Tonight for dinner I had some gluten-free, certified organic quinoa, mixed with a bruised avocado.

"Whole grain quinoa is the most nutritious of all grains.  It's high in fibre, a good source of iron, and has all eight essential amino acids," according to the package label.  Oh la la.

To cook quinoa, I boil some water (2:1 water to quinoa, like rice or oatmeal or cous cous -- I cook all these in the same way) and add a pinch or two of salt.  I pour in the quinoa, shut off the burner, give it a quick stir and throw a lid on the pot.  Then I wait 30 minutes-ish.  Sometimes I go for a bike ride,  and at halfway to West Van, question whether or not I really did turn off the stove.