Well, goodnight. I’m gonna go make my dinners for the next month and freeze them.
— Leela, Futurama, S03E01 “The Honking”
Leela might not be the best dietary role model, but in the last few years I’ve found myself taking a similar tactic: make a pot of something big, then stash most of it in the freezer to make dinnertime less time-consuming.
The up-shot is between freezing stuff and liberal use of a slow cooker, I don’t feel like I very much fresh cooking. So last night I broke the trend with something new: a quinoa stew. Instead of a Friday night splurge on a pizza or other take-out, I rounded up ingredients for the stew.
It was practically as easy as throwing it all in the slow-cooker, with a significantly shorter cook time. And since I went for the recommended variety of potatoes, it was a very amusing rainbow-colored concoction: purple potatoes, orange sweet potato, yellow corn and green beans.
With some pesto on top, it was damn tasty, too. I forewent the suggested grated cheddar, but am very glad I went for the pesto. It really made the dish for me.
That recipe also made a ridiculous amount. After skimming off several helpings for days to come, there was much left that it had to go in the freezer. I have no idea how well cooked quinoa freezes, so we’ll find out about that in a couple weeks.
 Setting aside for a moment concerns about the effects of quinoa’s rising popularity.