Berolzheimer, I'm sorry I mispelled your name in my earler post.
And Jason, my niece pronounces Quinoa closer to the way you describe it (being that she had it for breakfast or lunch sometimes, whilst under my roof), so I'll take it as a "two vs. one" vote on the pronunciation there.
But we can also now get into some particular condiments and cullinary accoutrements concerning both Quinoa and Amaranth.
"Plantation" brand Black Strap Molasses (un-sulphered), (just a spoon or so), adding then some one or two spoons of pre-soaked black currants (or, 're-constituted', to put it in the ungainly terms of cookbooks), and if not totally vegan, some small slab of butter or somewhat larger bit of yoghurt.
But what I like about any of these grains, along with any variety of "good" rice, is that you can just cook a larger portion of it, and the day or two later, toss whatever other left-overs onto/into it.
Sprouted sunflower seeds, let's not forget those.
(Yes, 'bachelor' here, I'm sure you've not noticed before this mention ...)
And let's not overlook the value in terms of 'tastyness' of a few other items here.
The 'Bragg Liquid Aminos' is one of my fave's here (some variant of a Soy Sauce, if you want to consider it that way), and any brand of 'raw, unfiltered' vinegar both get spilt on almost half of whatever finds it's way to getting cooked here.
(I use the Bragg's or occassionaly some tamari or soy on grains or legumes (beans, lentils, etc.), but the raw vinegar only on non-starch vegetables)
Sometimes, I think my only motivation for cooking might be to accommodate whatever thing I can throw onto it afterwards.
