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 Salad with Artichokes and Parsley
If ever a side could shout “Spring is here!” this would be it. A generous heap of fresh lemon rind adds zip, fresh parsley adds color and freshness, and tender artichoke hearts make this a substantial side dish. We use frozen, thawed artichoke hearts here (fresh ones can require more time to prep, and canned may be higher in sodium and slightly too soft). Sweet onion is another springtime staple. We sauté the onion and fresh thyme just until tender before adding the quinoa. Serve with simply roasted fish, or pair with roast chicken and a side of glazed and roasted carrots.