Quinoa is definitely the “it” grain right now. Amy may think she is a Neanderthal for just now discovering it, but she is not alone. I myself have just recently stumbled upon this grainy gem, and I’m sure many of you have been underneath the same archaic rock as I. To some of you expert culinarians this is old news, but for the rest of us here is a bit of information about this tasty “new” grain:

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). Alternatively, one can use a rice cooker to prepare quinoa. Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavour. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Ms. Glaze may be new to the world of quinoa, but she sure has adapted quickly, paring it with tomatoes, cucumbers, feta, parsley, olives, red pepper, lemon juice, olive oil. She also turned it into a breakfast treat by adding milk and honey. Delicious!