New Year’s healthy eating resolutions are all the rage right now, and countless conversations suggest how we should eat to start 2012 on a wholesome note. Included in many good-for-you lists is one tiny food that packs a huge healthful punch: quinoa, pronounced (KEEN-wah), which is loaded with protein, fiber and magnesium.
Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. However, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. When using quinoa, it’s important to rinse it thoroughly before boiling, as it’s often coated with saponins that are bitter and need to be removed.
After cooking in liquid — water or chicken broth are most common — quinoa becomes light, fluffy, nutty and the ideal canvas to showcase intense flavors, rich textures and your favorite veggies, meats and sauces. Give this super seed a try, using Food Network’s five best quinoa recipes and let us know what you think of it.
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