A sacred grain to the ancient Incas, quinoa has been enjoying resurgence thanks to its high protein and calcium content and sweet and nutty flavor. Most quinoa is white before you cook it and then becomes nearly translucent with a little "tail" (which is actually the germ) curled up against the grain. You can also find red, yellow, and black quinoa at specialty shops.

Quinoa on its own makes a great side dish or can be cooked with a bit of oil or butter and onion for a pilaf. It cooks much more quickly than other whole grains and will be ready to eat in around fifteen to twenty minutes. It's also wonderful in salads or as breakfast porridge. Quinoa comes with a coating of a natural substance called saponin that can taste quite bitter so you should rinse it out very well in a fine meshed sieve or rinse it at least three times in a bowl.

Because of its high fat content, you might want to store quinoa in an airtight container in the fridge, but it will also last in a cool, dark place in an airtight container for several months.


Quinoa and Black Bean Salad      Download this recipe.

1 1/2 cups quinoa (small disk-shaped seeds)
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water. Drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeno, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.