Cooking Quinoa, the "Mother Seed"

It was only a few years ago that I discovered and started cooking quinoa (pronounced keen-wah). But my life has not been the same since. Often referred to as a grain, quinoa is actually the seed of a plant that is related to the beet, chard and spinach plants. And it's highly nutritious and protein-rich.

The Incas referred to it as the "mother seed," and it has been produced in South America since 3000 B.C.E., according to the Encyclopedia of Healing Foods.

Quinoa contains all essential amino acids, making it a complete protein in and of itself. It also is a good source of vitamin B2, vitamin E and dietary fiber, and contains healthy levels of the minerals iron, phosphorus, copper and zinc.

So what does it taste like? By itself, it has a creamy, nutty flavor. The texture is slightly crunchy. You can use it in place of rice or many other grains. I like to add it to soups and stews, or mix it with beans and add some freshly chopped herbs.

It only takes about 15-20 minutes for it to cook. To do so, simply add one part grain to two parts liquid in a saucepan. Once the mixture has reached a boiling point, lower heat to a simmer and cover. The grains will become translucent and the white "germ" part usually detaches from the main body of the grain. Beware: quinoa expands to about three or four times its size when cooked.