Move over rice, quinoa is in the house!

Quinoa (pronounced keen-wah), while cooked and eaten like a grain, is actually a seed. It is related to spinach and beets and is considered a complete protein, which means it contains eight essential amino acids. It is high in iron and calcium and is a good source of fiber, among other things.

Quinoa is naturally gluten-free and I have found that it is a great alternative to rice. In fact, I have come to prefer the slightly nutty taste and fluffy texture over most rices and risottos. I have used it as a warm side dish with random slightly cooked veggies thrown in (broccoli, carrots, peas, corn, etc.), as a bed for curried chicken, as a cold salad (with pepper, tomato, cucumber, goat's cheese, fresh herbs, etc.), as a main course with shredded chicken and veggies as well as in a burrito. I have also recently read that it can also be eaten for breakfast, like porridge, with cinnamon and raisins or used for sushi. What a versatile seed!

Easy to prepare, for every one cup of quinoa add 2 cups of liquid (water, broth) and bring to a boil, then simmer for 15 minutes. The seeds become translucent when it is fully cooked.

Try my Parmesan Quinoa. Look for the *s in the recipe for the quinoa alone.

I encourage you to try it. Let me know how your creations turn out!

*Some information found on this site: http://www.livestrong.com/article/4695-need-health-benefits-quinoa/