Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, fromQuechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a psuedocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Unlike wheat or rice, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. (from Wikipedia)
When I cook it, I usually make 2 cups of Quinoa at once. We eat half with one recipe that day and I save the other half in the fridge for a few days later with something else. Lily likes to eat it plain with just some Bragg's Liquid aminos on it. It tastes especially good with corn and goes well with roasted vegetables too.
Quinoa is available in many forms. We buy this Quinoa and corn pasta, which is really good. It's available at Harvest Health and even Meijer I think.
Daisy likes it!
Here is the recipe for the traditional tabouli:
2 cups cooked and cooled Quinoa
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
*this is also extra yummy with some Feta cheese mixed in!
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste