Quinoa

Quinoa offers a nutty, fluffy texture with complete proteins.

Flavor

How to use it

Boil Away Bitterness. Rinsing removes saponins, unleashing nutty flavors.

Salad Star. Dressings cling to quinoa starch, boosting flavor.

Common mistakes

• Unrinsed saponins taste bitter.
• Too much water makes quinoa mushy.

What goes with quinoa

• Lime. Lime's acidity brightens quinoa's nutty blandness nicely.
• Spinach. Quinoa's nutty grain pairs with spinach's grassy leaves in warm salads.
• Sweet Potato. Sweet potato's sugar balances quinoa's earthy, nutty flavor.
• Black pepper. Black pepper's spiciness gives quinoa a needed kick.
• Tomato. Tomato's acidity and juiciness add moisture, contrasting quinoa's dryness.
• Cilantro. Cilantro's aldehydes, like E-2-decenal, give citrusy notes to quinoa's blandness.
• Cumin. Cumin's earthy warmth enlivens quinoa's mildness.
• Walnut. Walnut's rich nuttiness echoes quinoa's earthy, nutty grain.

Try tonight

• Quinoa salad with feta and beets
• Quinoa and vegetable stir-fry
• Quinoa-stuffed peppers

Storage

Store in a cool, dry place; cooked quinoa can be refrigerated for up to a week.