It is part of the Mediterranean diet.
-Though quinoa is a whole food and pairs very nicely with kalamata olives, tomatoes, and feta cheese, it is actually from the Americas. In fact, quinoa is an ancient grain that dates back at least 5,000 years and was referred to as "the gold of the Incas."
It is hard to cook
-Quinoa can be cooked on the stove top in 20 minutes! It requires a 2 to 1 ratio with a liquid. So combine 2 cups of water or broth with 1 cup of quinoa, bring to a boil, reduce to a simmer, cover and set the timer to 20 mins. Easy.
It is hard to find
-Depending on where you live quinoa could be hard to find. However, if you have a Costco in your area Bob's Red Mill Quinoa is available! If not there is always Amazon...
It is nothing but another carb.
-Nope! Quinoa is one of the very few vegetarian foods that is a complete protein. It contains all nine amino acids - so eating bowl of quinoa gives as much protein as a bowl of beans and rice. It also is a part of the swiss chard and spinach family, making it more distinct from other grains.
Recipe: Quinoa Salad
1 cup quinoa
2 cups chicken/ vegetable broth or water
2 ears fresh corn or 1 cup frozen corn, thawed
1 15-oz. can chickpeas
1/2 cup crumbled feta cheese
1/4 cup finely chopped sweet onion
3 Tbsp. snipped fresh basil
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/4 cup olive oil
1. In saucepan bring water or broth to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.
2. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. For dressing, in bowl whisk together oil, lemon juice, 1/2 teaspoon each salt and pepper. Add to quinoa mixture; toss to coat.
3. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Stir in beets just before serving. Makes 8 (1-cup) servings.