Quinoa is a grain, mainly from the Andes Mountain countries of Peru, Bolivia and Chili. It is a gluten free, whole grain packed with protein and fiber plus many other nutrients.
It can be used, once cooked, warm or cold. Good as a savory with spices, veggies and meat or as a sweet for breakfast with fruit or as an alternative to oats.
Usually found in the health food section of your grocery store, it can be pricey but I think it is worth it. Bob's Red Mill is probably the most common brand, so far I have found Trader Joe's to be the cheapest.
Quinoa pronounced keen-wa has a nutty taste with a crunchy texture that almost pops in your mouth. It must be rinsed before you cook it, because it has a soap-like coating. You will need a very fine colander or I line mine with a paper towel.
Cook with 2 parts water or broth to one part grain. Bring to a boil then simmer for 15 min. You can also cook in a rice cooker.
Once it is cooked it becomes somewhat translucent and little rings begin to separate.
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