A staple of Andean diets for thousands of years, quinoa (KEEN-wah) has been touted as a superfood recently for its high protein content and potential to solve hunger crises. It’s represented by the usual celebrities: Kate Moss, Gwyneth Paltrow, Jennifer Aniston … and David Lynch. Oh yes, have you not tried David Lynch’s quinoa recipe? Well, you must. If you’ve remained unswayed by the glitterati, perhaps this very Lynchian of pitches will turn you on to the grain. Watch the first part of Lynch’s video recipe above, part two below. It opens at peak Lynch: pulsing ominous music, garish lighting, and the obsessive kind of patience for the slow build that may be David Lynch’s alone.
By Part Two of Lynch’s video recipe, we are fully immersed in a place seemingly far away from quinoa, a place of the portentous topography of David Lynch’s inner life. Everyday objects take on a mysterious glowing resonance. Small ritualistic exchanges stand in for global shifts of consciousness.
So in a way, maybe we’re still close to the magic of quinoa. Lynch made the short video as an extra for the 2006 Inland Empire DVD. As Dangerous Minds points out, its current YouTube iteration “looks like crap” and “there’s at least a couple of minutes missing… it’s still worth a look.”
If you don’t have David Lynch’s patience but do have his taste for quinoa, read the full recipe below. It’s likewise full of delightful asides and digressions.
Yield: 1 bowl
Cooking Time: 17 minutes
1/2 cup quinoa
1 1/2 cups organic broccoli (chilled, from bag)
1 cube vegetable bullion
Braggs Liquid Aminos
Extra virgin olive oil
* Fill medium saucepan with about an inch of fresh water.
* Set pan on stove, light a nice hot flame add several dashes of sea salt.
* Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.
* Unwrap bullion cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.
* When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.
* Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.
* Add broccoli, cover and let cook for an additional 7 minutes.
* Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
* Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.
* Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.
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