Since I published my recipe for Superfood Salad, I’ve gotten quite a few inquiries about quinoa (pronounced keen-wa). Quinoa is an ancient (gluten-free!) food, more closely related to spinach than rice. Widely available these days, quinoa is treated like a grain and is one of the few vegetarian sources for complete protein. When cooked, the grains “unravel,” triple in size, and become translucent.
This week’s post includes instructions for cooking one cup of quinoa and a collection of recipes showcasing its versatility. Enjoy!