Quinoa good protein source

Once a staple food of the Incan civilization, quinoa (KEEN-wah) is one of several “ancient” grains enjoying a resurgence of interest. The individual seeds are about the same size and color as couscous but possess a slightly nutty, subtly bitter flavor and a far less chewy texture.

Quinoa is considered nutritionally superior to most cereal grains because it contains far more protein and far fewer carbohydrates. Though often referred to as a grain, quinoa is botanically classified as a leafy plant.

We learned the hard way that the individual quinoa seeds are coated with a natural, bitter-tasting resin. To reduce the bitterness, place the quinoa in a strainer and rinse it under a faucet until the water runs clear before cooking. Then add a cup to a large pot of salted boiling water, reduce the heat to medium and simmer gently until the grains are translucent, about 10 minutes. Drain, discarding the cooking liquid.

Cooked quinoa can be used as one would rice, bulgur or couscous. Serve it as a side dish drizzled with olive oil or toss with vegetables, herbs and a vinaigrette and chill through before serving.