Native to South America, quinoa is a small, gluten-free seed from within the beet and spinach family. Quinoa is technically not a grain but is often identified as such due to its similar characteristics. Quinoa is considered to be an extremely nutritious “mother grain” due to its high protein content and the fact that it contains high levels of all the essential amino acids necessary for the human diet.

White, red and black pigmented varieties are quite common. All seeds contain a bitter-tasting coating (saponin) which protects them from birds and insects; therefore, in order to make the seeds edible, they must be rinsed very well to remove it. Many distributors do this for you, so make sure to check the instructions on the package prior to cooking.

Quinoa is slightly nutty in flavor. Although it cooks up quite fluffy, it has somewhat of a crunchy texture, especially if toasted. Quinoa is very versatile and can be cooked using the four main cooking methods. It can be served for breakfast, lunch, dinner and even dessert. Use it in place of rice, as a thickener for soups and stews, put it into salads or add a variety of ingredients to it to make it a substantial meal.