White Quinoa
Quinoa is not a grain at all. It is the seed of a plant related to beets and spinach, and it cooks in fifteen minutes with more protein per cup than most grains can offer.
What It Is
Native to the Andes, quinoa has fed people at high altitude for thousands of years. What makes it unusual is that it contains all nine essential amino acids, something true grains rarely do. The white variety is the mildest of the bunch, with a slightly grassy, neutral flavor and a light, fluffy texture once cooked.
Before cooking, rinse it well under cold water. Quinoa has a natural coating called saponin that tastes bitter and soapy if you skip this step. Thirty seconds in a fine mesh strainer under the tap is enough.
What To Do
Cook it like rice: one part quinoa to two parts water or broth, bring to a boil, cover, and simmer on low for fifteen minutes. Let it sit covered for five minutes off the heat, then fluff with a fork. The little spiral germ will uncoil from each seed when it is done.
Use it anywhere you would use rice or couscous. It holds up well in grain salads with roasted vegetables, works as a base for a fried egg and hot sauce, and bulks up soups without going mushy. Store it dry at room temperature and it will keep for months.
