Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.  It has easily become know as a super-food!

One of my new favorite staples in the pantry!  In the summer Bob makes a quinoa salad that we serve cold at our Millennium Park concert/picnics.  This recipe changes all the time, but the basics are usually, red, yellow, orange dices bell peppers, fat free feta cheese, green onion, red onion, edameme, tomatoes, cucumbers, diced up grilled chicken breast and a lemon, oregano vinaigrette.  This has easily replaced what used to be either a pearl couscous or orzo salad!