You know how internet surfing can be. You're looking for one thing and you run onto another unrelated, but totally useful thing. I was browsing some articles on natural flavor enhancers, when lo and behold I found a Forbes magazine article on quinoa (pronounced keenwah): "7 Benefits of Quinoa: The Super Grain of the Future."

Since I'm a novice at quinoa use, I thought some of you out there may be as well, and it might be helpful to discover this grain together. So forgetting about flavor enhancers for now, here's what contributor, Julie Wilcox, writing for Forbes, had to say about this highly praised and prized grain:

"Quinoa dates back three to four thousand years ago when the Incas first realized that the seed was fit for human consumption. It has been nicknamed "the gold of the Incas" because this people believed it increased the stamina of their warriors. And chefs, seasoned home cooks, and whole grain experts are calling it the 'Supergrain of the Future.'

"First, quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

"Next, quinoa contains almost twice as much fiber as most other grains. Besides relieving constipation, fiber helps prevent heart disease by reducing high blood pressure and diabetes risk. It lowers cholesterol and glucose levels, and can help with weight loss (it takes a longer time to chew than do other foods, it makes you feel fuller for longer, and it has fewer calories for the same volume of food).

"Third, quinoa contains LOTS of iron, which benefits cells, muscles, blood, and the brain. Iron aids in neurotransmitter synthesis, regulation of body temperature, enzyme activity, and energy metabolism.

"Fourth, quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

"Fifth, quinoa is rich in magnesium. This mineral helps to relax blood vessels and thereby helps to alleviate migraines. And because magnesium promotes healthy blood sugar control, it reduces the risk of Type 2 diabetes. Magnesium also regulates body temperature, detoxifies, produces energy, and helps with the formation of healthy bones and teeth.

"Sixth, quinoa is HIGH in riboflavin (vitamin B2). This vitamin improves energy metabolism within brain and muscle cells and helps create proper energy production within cells.

"Finally, seventh, quinoa is loaded with manganese. Manganese is a powerful anti-oxidant. It helps prevent damage to the mitochondria during energy production and also protects red blood cells and other cells from injury by free radicals."

When it comes to preparing quinoa, it's a cook's dream-it takes just 15 minutes or less, so watch it closely. To cook, simply stir it into boiling water or broth, cover and simmer over low heat until done. The ratio is 1 cup of uncooked quinoa to 2 cups of liquid, and this ratio will yield 3 cups of cooked quinoa.

You can also toast quinoa for more flavor. Toasting it in a skillet with a little bit of oil over low heat for a few minutes before adding it to boiling water gives quinoa an even more intense nutty flavor. To toast, heat some oil (you'll need 1 tablespoon of neutral oil like canola, for every 1 1/2 cups quinoa) over medium-low heat and add your quinoa. Stir it constantly (so that it doesn't burn) until it begins to turn golden, 6 to 8 minutes.

When cooked, quinoa can be topped with the same things you'd top cooked rice. It can also be added (uncooked) to soups and stews. And in closing, here's an unusual, delicious, and health-packed way to use quinoa-in muffins. So let's give this grain some priority in our menu planning-it certainly deserves it.

QUINOA MUFFINS

1 cup quinoa, rinsed

1/4 cup melted butter, plus more for pan

2 cups all-purpose flour, plus more for pan

3/4 cup packed dark-brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup raisins

3/4 cup whole milk

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with butter; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together melted butter, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

NOTE: Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together.

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