I have heard the consistency is similar to quinoa, but flavor like broccoli. Would love to start with meaningful recipes before I start winging it.
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This looks promising. There is an English version below the Spanish.
The only huauzontle I'm familiar with is a leafy sort of herb, not a grain. Or do you refer to the flower buds that form, so it looks kind of like broccoli? The young tender leaves can be eaten a lot like spinach. The older leaves and stem are bitter, not good to eat. My neighbor in Texas, years ago, used to pick off the blossom part, and saute it with garlic, onions, hot peppers, and butter/oil. I know it's related to quinoa, but you don't eat the seeds- you eat the undeveloped blossoms. You also need to blanch it first, or even that can be particularly bitter- like dandelions on steroids bitter. I think the purpose of the cheese is to tame that part of it. My recommendation would be to eat tiny leaves after blanching, like we did, with a vinagrette. If you look for traditional Mexican food recipes on the net, you should find other suggestions though.
The Wikipedia entry is interesting (and concise)- it says that all parts of the plant are edible. Culinary suggestions are sparse- it does mention grinding the seeds for tortillas. There is also mention of using it as a seasoning (presumably the leaves). Another dish mentioned is Ahuautles (some kind of insect eggs you probably don't have) in pasilla sauce (presumably, once again, made after the fashion of an enchilada sauce from dried pasilla peppers, usually sold as chili negro).
And a recipe—in case it helps you, too.
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
We're Rolling Out the Best