Wise to the Word: Quinoa

Jim Hillibish

New to the North American market is quinoa (KEEN-wah), a staple grain of the ancient Incas and still an important food in South America. The tiny, white pearls expand and cook like rice. They may be used in any rice recipe.

Quinoa has been hailed a “supergrain,” offering more protein and all eight essential amino acids. It is higher in unsaturated fats and lower in carbohydrates than most other grains. The flavor, like rice, is bland.

The Repository