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Pronounced keen-wah, this protein-packed grain contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them.Quinoa seeds have a naturally bitter coating to deter birds that must be soaked off before preparing. Packaged quinoa has likely been pre-soaked, but check before cooking. To cook it, soak 1 cup quinoa in 2 cups water for ***0 minutes (to dissolve any remaining bitter coating). Drain and rinse. Pour into a pot and add 1 1/2 cups of water and a half teaspoon of salt. Boil, then cover with a tight-fitting lid. Simmer for *5 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork and serve. Quinoa can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. It also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. Paired with chili, stir-fries, beans or curries, quinoa is a healthy substitute for rice, and it also makes a tasty pilaf. As a main course, use it to make meat-free burgers, mix it into stews or toss it into salads. Quinoa works as a baking grain as well, and makes for delicious and nutritious breads and muffins. Click for more ideas.