non-vegetarian

Quinoa

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<p>Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.</p>

By Cynthia Lair

Quinoa (pronounced KEEN-wah) is a grain from the Andes Mountains of South America, where it was once a staple food of the Incas. It has a delicious light, nutty flavor. When cooked, the grains open up to form tiny spirals. Quinoa has a better protein value than most grains and is perfect for those who need more protein, such as pregnant or nursing mothers.

1 cup quinoa
pinch sea salt
1 3/4 cups water


<p>Rinse quinoa well with water and drain. Place rinsed quinoa, salt, and water in a 2-quart pan. Bring to a boil, reduce heat to very low, cover, and let simmer 15&ndash;20 minutes, until all the water is absorbed. Fluff with a fork before serving.</p> <p>Preparation time: 20-25 minutes<br /> Makes 2 1/2-3 cups</p>