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.
Quick-Cured Sake Salmon with Quinoa
Salmon cures briefly in a salt-sugar mix, then marinates in sake and chile paste to load in lots more flavor. The results are fantastic: buttery, moist, and tender fish with a sweet flavor that’s cut by mild chile heat. The sake goodness is echoed in the quinoa, which cooks in a water–sake–orange juice combo until fluffy and tender. Serve with simply steamed or stir-fried green beans finished with a touch of toasted sesame oil; the nutty flavor will complement the fish and quinoa. And serve with a glass of sake for a triple-sake experience.