Quinoa by John Spottiswood.

This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.

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Also known as

  • Hie


couscous OR rice OR bulgur OR millet OR buckwheat groats OR amaranth

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