Quinoa

This is a new discovery for me. I have heard a lot about it and was anxious to try it, first some background information. Pronounced keenwa, it was an ancient super food for the Inca Indians, originating in South America. Recently growing in popularity due to it's nutritional value. It has a whopping 14 g. of protein for a heaping 1/2 cup (uncooked). It is gluten-free, high in Magnesium and iron. I like to use it in place of rice, but am finding new ways to use it all the time. Here is the recipe for my favorite way to cook up a batch. -Sarah

1 cup quinoa
2 cups water
1/2 t. salt

• Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
• Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.