Sunday, April 8, 2012


Andrew Scrivani for The New York Times

Quinoa is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.
Quinoa is very easy to cook. It’s important to rinse the seeds well, because they are naturally coated with a bitter substance that protects them against birds and other predators. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. Quinoa cooks in 15 minutes, and it’s easy to tell when it’s done because the seeds display a little white thread that curls around them.
Let's have some fun this week!


  1. I've never tried to cook with quinoa before - this will be a fun challenge!

  2. OhhhhH QuinWaaa!!!! Just picture me saying that with my bad Kung fu movie voice combined with a fierce karate chop.

  3. We love quinoa too, it's like rice, you can do practically anything with it. I'm looking forward to this. Heidi your so funny! p.s. it's my birthday today! woo hoo!!!

  4. Happy Birthday Val!!! Ever since I was little I always wanted to be as cool and hip as you. You're an amazing person and sister!

  5. hahaha did I make you blush? But you had to know, we all think you're the coolest one in the family.