Quinoa is such a funny grain. The first time I ate it I just couldn’t understand what the big deal was. It tasted like Lite Couscous to me. Many pots later, I can’t get enough of it. It’s not as hearty as rice but it’s much more delicious and it’s quick to make. The only problem is the cream-colored grain is not very exciting on a plate.
I can be as superficial as the next person so what I do is mix our black and white quinoa together to make a much more attractive ingredient. And it still tastes great. The secret is to cook it in lots of boiling, salted water. I start with half a bag of black, as it takes about five minutes longer to cook, and then I add the white and strain the whole thing when the quinoa is finished.
You can use it as a simple grain but more and more I find myself adding it to chicken broth with vegetables. I wouldn’t serve it to company but I like it a lot.
I substitute it for couscous or use it to make tabbouleh salad. I use the flour to bake cupcakes- YUM. I think it is better for you than the refined grass grains like wheat and it is just as delicious with some lemon juice, mint and olive oil!