Quinoa
Quinoa is a bonafide "superfood" in a tiny package - even though it's often underrated, misunderstood, and mispronounced. Pronounced "KEEN-wah", this wee grain favoured by vegetarians and vegans is not like the more familiar cereal grains that come from the grass family (e.g., oat, rice, rye, wheat). It's the seed of a goosefoot plant, a flowering green related to more familiar leafy greens like spinach and chard, that's considered a pseudo-cereal since it doesn't come from the grass family. This super grain has been cultivated for millennia in the Andes of South America and was once considered "the gold of the Incas" and "chisaya mama" (mother of all grains). On a grocery store quest for this member of our super food family, head to the bulk bin and search for small, yellowish or sandy white kernels that resemble slightly puffed-up sesame seeds. Red, pink, purple, and black-hued varieties also exist. What's it good for?
This super grain is a beloved standby for vegetarians and vegans striving to get the protein they need. A quarter-cup of uncooked quinoa contains 11% of a person's daily recommended protein. But this is not just any protein: This is a super food and packs complete protein, meaning it includes all 9 essential amino acids, a distinction usually reserved for animal protein found in meat and dairy foods. Tiny quinoa also offers up a healthy dose of magnesium, a mineral that helps to relax blood vessels and is thought to lessen incidences of migraine headaches. And just to add to it's nutritious pedigree: It's considered one of the least allergenic grain-like foods due to its low gluten content. This makes it a favorite among those with celiac disease and gluten allergies. What does it taste like? 
This super grain resembles rice in both appearance and taste. Its' delicate, nutty, earthy flavor is complemented by a texture that can be crunchy and chewy at the same time. Preparation is similar to rice, as well. Thoroughly wash the seeds by placing a portion in a fine-meshed strainer and running cold water through it. Bring one part quinoa and two parts liquid (water or flavored broth, depending on your recipe) to a boil in a saucepan. Boil-and-simmer time is generally about 15 minutes. Cook the small grains to a fluffy, creamy texture for hot breakfast porridge, eat it like rice or couscous with steamed vegetables, or chill cooked seeds and toss into a salad. This super grain can also add bulk to soups and stews or be ground to use as an alternative flour in baking. It keeps for a long time, especially when stored in an airtight container in the refrigerator. You may be wondering how to use this super grain in a recipe and we'd like to suggest; Quinoa Cereal with Fresh Fruit
Prep and Cook Time: 20 minutes Ingredients: * 1 c. quinoa * 2 c. water * Sea salt to taste * Topping * 1/4 c. rolled-oats * A combination of your favorite fruits, pumpkin seeds, and sliced almonds: * 1/4 c. blueberries * 1 Tbs. pumpkin seeds * 1 Tbs. sliced almonds * Top with 1/2 c. soy milk and 1 tsp honey Preparation: 1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil. 2. Turn the heat to low, keep covered, and simmer for 15 minutes. 3. Combine 1/4 of the super grains recipe with rolled oats. 4. Top with blueberries, pumpkin seeds and almonds and serve with soy milk and honey. Serves 1 Tips: When this super grain is cooked, it become translucent and the white germ will partially detach itself, appearing like a spiraled tail. If you're using the pre-packaged variety, it's best to follow the directions on the package.
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