Cooking With Quinoa

Learn how to prepare and enjoy this versatile, delicious, and highly nutritious supergrain.
Quinoa (pronounced KEEN-wa) has its place in a healthful diet. Though quinoa is a relatively new grain alternative in the United States, it has existed for centuries. The ancient Incas called it “the mother of grain,” and the pre-Columbian Andean Indians ate it often because quinoa provided nutritional qualities that another main food source, the potato lacked.
Today, nutritionists praise and recommend this ancient “supergrain” for its nutritional value. Unlike other grains, quinoa boasts a complete protein because it contains eight essential amino acids. It is also higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Additionally, quinoa, is easily digested, a rich source of fiber, and gluten free, making it a wonderful grain alternative for people with celiac disease or gluten allergies.
Once cooked, this grain has a delicate, couscous-like texture and nutty flavor that creates a perfect canvas for both sweet and savory enhancements. Start the day with a bowl of quinoa mixed with dried fruit, milk or yogurt and a bit of cinnamon, or stir a cup of it in with your favorite soup to give the dish a subtle texture. An easy lunch can be had by tossing a cup of quinoa with a mixture of veggies and a tangy vinaigrette; for dinner, try a similar mixture as a filling for a healthy wrap.
Prepare this quick-cooking grain just as you would rice by boiling in water, However, know that unlike rice, quinoa will be ready to serve in less than 20 minutes—yet another trait that adds to its appeal. Also try our quinoa pasta, quinoa flakes and quinoa flour.