Quinoa ("keen-wa") is a wonderful grain, gluten free and light in flavor. It contains all 8 essential amino acids, making it a dilute complete protein. It is easy to prepare and is very versatile. Quinoa has a slightly bitter saponin coating that protects it from birds and insects. Wash this coating off with warm water before cooking.

Basic Recipe: place 1½ cups quinoa in a medium sized glass or stainless sauce pan. Cover with warm water, and scrub the grains using your hand. Drain in a sieve. Return to pan and add 2½ cups water. Cover, bring to a boil, reduce heat to low, and simmer for 20 more minutes. Let stand 3 minutes before fluffing with a fork.

As part of a healthy breakfast, add fresh or frozen fruit, rice milk and a drizzle of raw honey or maple syrup (about 1 tsp). For dinner, add savory seasonings. You can add a vegetable bouillon cube to the cooking water or fluff with freshly chopped herbs. Quinoa is excellent in gluten free tabouli.