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 38 great recipes for cooking with this ancient grain here.
Cajun Crab and Quinoa Cakes
Quinoa works wonders in this fun twist on crab cakes. The grains are intentionally overcooked until soft and mushy, which makes them a great binder for the cakes. The quinoa also makes the dish more affordable by stretching a smaller amount of expensive lump crabmeat—only 8 ounces for 4 servings. When working with big flakes of premium crabmeat, be careful not to overmix, as doing so will break the crab apart. The cakes are delicate, so take care when flipping them; you might find that using two spatulas works best.