Known as the "Mother Grain" by the incas, quinoa is a nutritional powerhouse and a very versatile grain.  I use it for salads, sides, main dishes, and even as a soup thickener.  Not only is it tasty, it is packed with fiber, iron, and contains a good amount of complete protein.  Cooking Quinoa is really simple.  For every cup of quinoa, I use just under two cups of water or stock.  I bring my liquid to a boil, add the quinoa, cover it and keep it simmering over low heat for about 15 minutes.  I then remove it from the heat and let it sit for about five minutes.  Fluff and serve!  

Some quinoa is pre-rinsed, but a lot isn't…  If you're unsure, RINSE!!  If you don't rinse the quinoa it will taste like soap…  I promise.  I usually get Bobs Red Mill brand which has been pre-rinsed.  I hope you enjoy this grain as much as I do.  I'll make big salads out of it to pack for my lunches.  Its really filling, healthy, and keeps my energy levels high.  

Also see my Cannellini Quinoa Soup recipe!