The Most Mispronounced But Superior Staple

Quinoa (say it with me, KEEN-wah), is one of the super heroes of food; a super food, deserving of flying with a red cape and bright red "S" on it's chest... or... er..."Q". Native to the highlands of the South American Andes, it's been known as "The Mother Grain" and the "Gold of the Incas", who saw its sacred value in increasing the strength and stamina of Incan tribal warriors and sustaining their empire. It looks, cooks and acts like a grain but like all super heroes it's got a secret identity. It's actually a seed, rich in amino acids, considered to be a complete protein because it includes all 9 essential amino acids. For those who don't eat meat, quinoa is a great source of protein. Use it as a side dish or a meal. Hot, as a cereal, side dish or in soups, casseroles & stews. Cold, as a salad/side dish. It cooks up similar in texture to couscous or rice and has a light nutty flavor.
Note: always rinse quinoa before cooking to remove any saponin; its bitter natural coating.

The bottom line: Great source of protein & other nutrients, easy on the stomach, versatile in cooking, cooks in 15 minutes.

Basic Quinoa
Rinse 1 cup of quinoa with water in a finely meshed strainer
Add the quinoa to 2 cups of water in a saucepan and bring to a boil.
Reduce heat & simmer until water is absorbed - about 15 minutes.
Fluff it up with a fork
Quinoa with Toasted Walnuts & Craisins
First, make basic quinoa recipe with 1 cup quinoa & 2 cups water.
While cooked quinoa is still hot stir in about 3/4 cup Earth Balance natural buttery spread.
Add 3/4 cup toasted, chopped or pulverized walnuts & 1/4 cup craisins (dried cranberries). Tastes great hot or cold.
Note: grind up the walnuts to make them more digestible if you've got IBS.

Note: I use Arrowhead Mills Organic Quinoa