Ethiopian Quinoa Porridge (Genfo)

Instructions

1. 1Measure the 1 cup of quinoa into a fine-mesh sieve. Rinse the 1 cup of quinoa under cold running water for about 1 minute, or until the water runs clear. Drain well.
2. 2In a medium saucepan, combine the rinsed 1 cup of quinoa and the 3 cups of water. Place the saucepan over high heat and bring the mixture to a rolling boil.
3. 3Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 20 minutes. Cook until the 3 cups of water have been absorbed and the quinoa is tender.
4. 4While the quinoa is simmering, prepare the spiced butter. In a small saucepan, melt the 4 tablespoons of Niter Kibbeh over low heat, about 65°C.
5. 5Once the 4 tablespoons of Niter Kibbeh are melted, stir in the 1 teaspoon of Berbere Spice Blend and the 1/4 teaspoon of Salt. Continue to heat gently for 1 minute, stirring constantly, until fragrant. Do not let it burn.
6. 6Remove the saucepan with the quinoa from the heat. Let it stand, covered, for 5 minutes to allow any remaining steam to be absorbed. Fluff the quinoa gently with a fork.
7. 7Serve the cooked quinoa porridge hot in bowls. Drizzle the spiced butter mixture, made with the 4 tablespoons of Niter Kibbeh, 1 teaspoon of Berbere Spice Blend, and 1/4 teaspoon of Salt, over the top of each serving.

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