We use Quinoa as a break from rice once in a while. I had some with my lunch today. You can cook it in a rice cooker, I use a ratio of 2 parts water to 1 part quinoa, just as we do with brown rice.
Sometimes I make a mix of half quinoa and half millet. Both grains are of a very similar size, and both cook in less than a half hour. Millet is lighter in color, while quinoa is very slightly yellow.
Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.
Quinoa tastes wonderful and has a nice crunch. It's a good alternative to rice because of its lightness. Make more than enough because the leftovers are so useful. (Try it for breakfast with maple syrup and milk, add it to pancake and muffin batter, or mix it with potatoes for croquettes.) The tiny beige-colored seeds, about the size of pellets of couscous, cook in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter. A good source of protein and fiber, 1/2 cup of quinoa has 14 grams of protein and 6 grams of fiber.
