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| Home > Get Healthy > Whole Grains Guide |
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A sacred grain to the ancient Incas, quinoa has been enjoying a resurgence thanks to its high protein and calcium content and sweet and nutty flavor. Most quinoa is white before you cook it and then becomes nearly translucent with a little "tail" (which is actually the germ) curled up against the grain. You can also find red, yellow, and black quinoa at specialty shops. Quinoa on its own makes a great side dish or can be cooked with a bit of oil or butter and onion for a pilaf. It cooks much more quickly than other whole grains and will be ready to eat in around fifteen to twenty minutes. It's also wonderful in salads or as breakfast porridge. Quinoa comes with a coating of a natural substance called saponin that can taste quite bitter so you should rinse it out very well in a fine meshed sieve or rinse it at least three times in a bowl. Because of its high fat content, you might want to store quinoa in an airtight container in the fridge, but it will also last in a cool, dark place in an airtight container for several months. |
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| Recipes to try: |
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Quinoa and Black Beans Salad |
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Quinoa Pilaf |
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Quinoa Dessert Pudding |
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