I have to say that when I first learned about quinoa, I was a little more than leary. But being quite health concsious  I decided to give it a fair shot. I prepared it plainly adding some chicken bouillion to the water as it cooked. I was delighted by the texture and flavor and the family agreed. It lends itself well to almost any meal as well as rice, but I believe has more health benefits. It is also great in salads as in the one that follows.  I hope that if you haven't tried it, you will. 

Quinoa

Overview

Derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5200 to 7000 years ago.[1]

Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular.[citation needed] Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in lower quantities.

The nutrient composition is very favourably compared with common cereals. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.[2]

After harvest, the grains need to be processed, in order to remove the coating containing bitter-tasting saponins. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited

Quinoa greens

Quinoa before flowering

Quinoa in flower

Harvested quinoa seeds

A few quinoa seeds close-up

• Information Adapted from Wikipedia

Rainbow Quinoa Tabbouleh

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact. A perfect Summer salad.

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)

3 cups water

Salt to taste

1/2 cup fresh lemon juice

1/2 teaspoon ground cumin

1/4 cup extra virgin olive oil

1 cup finely chopped flat-leaf parsley

1/4 cup finely chopped fresh mint

1 bunch scallions, white part and green, finely chopped

1 red bell pepper, chopped

1 cup finely diced cucumber

Small leaves romaine lettuce, for garnish

In summer: 1 pound ripe tomatoes, cut in small dice

1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.

2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

Yield: Serves four to six.

Advance preparation: The cooked quinoa will keep for four days in the refrigerator. You can make the salad several hours ahead and refrigerate.

Recipe adapted from Martha Rose Shulman author of "The Very Best of Recipes for Health."

Photo courtesy of google