I invite you to try a whole grain from South America called quinoa (pronounced KEEN wah), which is easy to make and has excellent nutritional properties, such as protein and micro-nutrients.

Quinoa is an ancient grain that is tiny, crunchy and tasty. You cook it using the same boiling method as rice!

Here’s how:

• Start with one part quinoa and two parts water. (One cup of dry quinoa and two cups water is enough to feed four people.)
• Bring water to boil in a pan, then add the quinoa.
• Cover the pan and turn the heat to very low. Cook gently for fifteen minutes. Done!

To make a delicious quinoa salad, add sliced almonds, dried cranberries or chopped fresh herbs. Check out this recipe for a quinoa salad:

Quinoa Salad

Ingredients:

• 1 cup quinoa
• Kernels from 2 ears of corn, cooked and cut off cob
• 1 can (15 oz.) black beans, rinsed and drained
• 1 red or green pepper, chopped in 1/2 inch squares
• 2 scallions, washed and chopped
• 1/2 cup parsley or cilantro, washed and chopped
• 1 mango, peach, or nectarine, peeled and chopped into small cubes
• Salt and pepper to taste
• Juice from half lemon or lime

To assemble:

Cook and cool the quinoa. Mix all ingredients together. Add light Italian salad dressing (about 2 tablespoons). Serve cold or at room temperature.

Robin is a certified professional chef and 2011 graduate of the Cambridge School of Culinary Arts. Prior to that, she enjoyed a career as mom,director of adult education for her town, and director of religious education for her church. She can make puff pastry, classic French food, Italian peasant food, ice cream, and really good PB&J. A devout believer in lifelong learning, she loves to try new foods, recipes, and techniques, and invite her friends and family to come over for a bite.