So, as I said in my previous post, I’m fermenting quinoa (and barley) into an alcoholic beverage known as chicha. Here’s what it looks like so far:

Slightly blurry photo (impressionist.) That stuff on top is foam (and plastic wrap.)

I’ll probably have to put up some money to get people to drink it, myself included.

In other quinoa news, my parter and I went to the food lab to cook curried quinoa today. It wasn’t half bad, but could have used more garlic, in my opinion (which is pretty much my stand on everything — MORE GARLIC.) My partner looked slightly askance at the whole NASA/CELSS/biodome/rioting scenario, but agreed to go along with it. Anyhow, for my first legitimate quinoa experience, it really wasn’t bad — slightly sweet and nutty.