Quinoa (pronounced KEEN-wah) has risen to superstar fame in recent years. It’s a gluten-free, high-protein, high-fiber, quick-cooking whole grain with a nutty flavor and a fun pop between the teeth when cooked. You’ll find beige, red, black, or tricolor quinoa in stores; they all taste the same, so use whichever color you prefer. Because quinoa has a bitter-flavored natural coating, it’s always a good idea to rinse it before cooking. Quinoa is great for pilafs, salads, soups, casseroles, and more. Find 31 great recipes for cooking with this ancient grain here.
Quinoa for breakfast? Why not! The whole grain is given a kind of oatmeal treatment here, cooked with sweet ingredients and topped with fresh fruit and coconut flakes. We use strawberries and bananas here, but most of your favorite berries would work well here. A touch of salt adds a mild savory note and also intensifies the sweetness of the small amount of added suagr in the dish. Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.