COOKING
Runaway Grain
Easy to cook, versatile, and flavorful, quinoa is gaining well-deserved popularity.
(Photograph by Jim Scherer, styling by Catherine Kelty)
Tangy, lemony quinoa, crisp asparagus,
and tender shrimp make fine partners for dinner.
Quinoa is ancient in origin, but very modern in appeal. Pronounced KEEN-wah, this grain (you eat the seed) dates back thousands of years to early civilizations in South America, yet its 21st-century virtues are hard not to love. The texture is light and fluffy, not sticky or starchy. It cooks quickly, contains no gluten, and has plenty of protein. In ... (Full article: 1041 words)
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