Whole-Grain Spotlight: Quinoa

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Whole-Grain Spotlight: Quinoa

Move over couscous - there's a new grain in town, quinoa (pronounced keen-wa).

Actually, quinoa isn't new at all - it's been grown for thousands of years in

the Peruvian Andes and has been a staple in some South American diets for

centuries. North Americans are just beginning to discover quinoa's unique

nutritional makeup and versatility.

Quinoa grains are the seeds of a leafy, spinach-like plant. The Incas referred

to quinoa as the " mother grain " because of its high protein content - the

highest amongst the grains - and because it's a great source of vitamins and

minerals, particularly potassium, the B vitamins, magnesium, zinc, and copper.

Quinoa is as easy to make and use as rice, but cooks in half the time. To cook,

rinse grains and combine two parts water with one part quinoa, bring to a boil,

and simmer for about 15 minutes. Serve it up as a side dish, as part of a

one-pot meal, or as an addition to soups and stews. Any uncooked leftovers can

be stored for several months in an airtight container.

Since quinoa is still relatively new to the American marketplace, at the moment

you may only find it in specialty food stores or very large supermarkets. And

though it can be expensive, keep in mind that besides its many nutritional

benefits, it increases about three or four times in volume after cooking, which

gives you more bang for your buck.