Quinoa

By Hklbrries

Called the mother grain by ancient Incas, quinoa is actually a seed related to spinach. A complete protein with all essential amino acids, quinoa is high in fiber, magnesium, potassium and iron; low in saturated fat and cholesterol; and gluten-free.

Quinoa has a fluffy texture and a mild taste, and can be used on its own like rice, couscous or barley, or in salads, pilafs, casseroles and soups.

In its natural state, quinoa has a coating of bitter-tasting saponins. While most quinoa sold commercially has been stripped of this coating, it's still a good idea to soak it for 15 minutes and rinse before cooking.

NOTE: High in Vitamin K, so anyone on blood thinners should use caution.

Ingredients

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Preparation

Step 1

Prepare quinoa as you would rice. Boil 2 cups of water, or chicken or vegetable stock (quinoa benefits from some seasoning while cooking) and add 1 cup of quinoa. Simmer for 15 to 18 minutes, or until the germ separates from the seed (it'll still have a slight bite). Hot quinoa is also good for breakfast with cinnamon, nuts, fruit and honey.