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.
Nutty Almond-Sesame Red Quinoa
Toasted sliced almonds and dark toasted sesame oil give this simple quinoa pilaf lots of nutty flavor. We call for red quinoa, but you can use standard golden quinoa or try a tricolor blend for a different look. Though the recipe doesn’t specify this, it’s always a good idea to rinse and drain quinoa before cooking to minimize bitterness. This versatile side dish goes with pretty much anything, from sautéed fish and roasted poultry to grilled beef and pan-seared pork. Turn any leftovers into a main-dish salad by stirring in shredded rotisserie or leftover chicken.