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.
Kale, Quinoa, and Cherry Salad
Sweet, juicy cherries absolutely burst with goodness in this main-dish salad. If it’s not cherry season, or if you don’t have cherries on hand, you can swap in halved red grapes or 1/2 cup dried sweet cherries or dried cranberries. To ease prep, we call for precooked quinoa and brown rice blend, but don’t sweat it if you can’t find this product. You can use 12 ounces of cooked quinoa (roughly 2 cups cooked). And if you’re not a fan of goat cheese, try topping the salad with crumbled feta or queso fresco instead.