Quinoa: The Nutrient Rich Grain

Pronounced keen-wah, this grain comes from the Andes Mountains in South America where it was once a staple food for the Incas.

Quinoa has a delicious light, nutty flavor. When it cooks, the grain opens up to make tiny spirals. Quinoa contains all eight amino acids and therefore has better protein value than most grains. A nutrient-dense grain; perfect for those who have elevated needs, such as pregnant or nursing mothers.
Here are some tips and tricks on how to cook this nutritious grain:

1 cup quinoa
Pinch of sea salt
1 3/4 cups water

Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin. Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff with a fork before serving.

Preparation time: 20-25 minutes
Makes 2 1/2-3 cups

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Excerpted from Feeding the Whole Family, by Cynthia Lair.Copyright (c) 1997 by Cynthia Lair. Reprinted by permission of Moon Smile Press.
Excerpted from Feeding the Whole Family, by Cynthia Lair.


Sue Matheson
Sue Matheson6 years ago


Silvia Gonzalez
Silvia Gonzalez6 years ago


Danuta Watola
Danuta W6 years ago

Thank you for sharing.

Jennifer C.
Past Member 7 years ago

Great info. Thanks.

Zee NoPetitions Kallah
.7 years ago

Quinoa, so good and so good for you!

John S.
Past Member 8 years ago

I've tried it, thought that box would have tasted much the same.

Jill Gartrell
Jill Gee8 years ago

We eat this fabulous seed every day in our house, on breakfast, salads, used instead of rice, in soups, just about with anything you can cook....we use it either cooked in apple juice or chicken stock for added flavour then add to whatever meal we are preparing.

Pinke A.
Pinke A8 years ago

That would be great of Jacqueline to send some of her grandmother's recipes to us others.Please do!

Robert O.
Robert O8 years ago