Quinoa

Its protein content is very high (12%–18%). Unlike wheat Wheat or rice (which are low in lysine , quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.

Quinoa is like rice - it loves company. It goes well with spicy vegetarian stews, with potato dishes, or in a veggie pilaf. It loves to be sauted and spiced. It cooks very much like rice, in a variety of dishes, but it's at it's best in savory recipes. Quinoa is similar to couscous when cooked, but is more substantial, tasty and nourishing. It's the ideal grain dish for vegetarians and vegans.

4 - 6 Servings: You'll need a 2 quart stainless steel pot with a tight fitting lid for this quinoa recipe - Judy Kingsbury, Savvy Vegetarian

1. Ingredients:
   1 cup quinoa
   1 1/2 cups cold water
   1/2 tsp salt

Helpful Hints:
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid

Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits iA tight fitting lid is essential for even n the rinse water are the saponin

It's better if you soak if first, but if you don't have much time, try five minutes and an extra rinse. You can actually leave quinoa or any whole grain to soak for several hours, if necessary, with no harm done.

Because of it's high protein and fat content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)

Directions: The best way to prepare quinoa to remove all bitter taste
Soak the in the pot, add the watequinoa first for 15 min - 1/2 hour in the pot you plan to cook it in.

Soaking loosens up the outer coating of saponin, which is what gives quinoa a bitter taste.
Stir it with your hand, and carefully pour off the rinsing water, using a seive at the last.
Put the quinoa back in the pot, add more water, and rinse again two or three more times.
Drain well in the seive.

Place quinoa & salt - filtered or spring water are best.
Bring to a boil, cover with a tight fitting lid.
Turn the heat down to simmer, cook for 20 minutes.
Remove from heat and allow to sit five minutes with lid on.
Fluff gently with a fork and serve.

http://www.savvyvegetarian.com/recipes/basic-quinoa.php