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 favored 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? The B-complex vitamins in this nutty grain helps your skin to glow and your hair fell less dry. Unlike many starches, this super grain does not contain gluten, a common but often overlooked source of food allergies that can irritate the skin.
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 with Raisins, Apricots & Pecans
Apricots and raisins combine for the perfect pairing of sweet and nutty flavors. This super grain, once the main staple of the Incas, is one of the best vegetable sources of protein. In this particular dish, it sets the stage for sweet and nutty flavors to mingle perfectly. Ingredients: * 3 Tbs. pecans, chopped * 2/3 c. quinoa * 2/3 c. orange juice * 2/3 c. water * 1/3 c. chopped dried apricots * 1/4 c. golden raisins * 2 scallions, finely chopped * 1 Tbs. chopped fresh cilantro * 1 Tbs. lemon juice * 1 Tbs. olive oil * 1/2 tsp. sea salt Preparation; 1. Cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. 2. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 2 minutes. In a medium saucepan, combine the quinoa, orange juice, and water. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the liquid is absorbed. Transfer the quinoa to a large bowl. Add the apricots, raisins, scallions, cilantro, and toasted pecans. Add the lemon juice, oil, and salt, tossing well to distribute. 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. Nutrition: per serving Calories 253.6, Fat 9.2 g. Saturated Fat 1 g. Cholesterol 0 mg. Sodium 302 mg. Carbohydrates 40.5 g. Total Sugars 15.9 g. Dietary Fiber 3.7 g. Protein 5.4 g. 
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