Quinoa is a versatile grain (that is actually a seed). It can be cooked into a hot cereal for breakfast or prepared like rice or couscous as a side dish with dinner. Red quinoa has all the same wonderful properties and benefits as white quinoa, but comes in a vibrant color!
Quinoa is the only plant food that contains all 10 essential amino acids. It has a higher protein content than virtually any other grain, making it a great substitute to animal protein. It is a source of vitamin E, vitamin B2 (riboflavin) and is a good source of minerals such as calcium, potassium, magnesium and phosphorus.
For the best flavor, quinoa should be rinsed well under cold water before cooking (use a fine mesh sieve). One cup of dried quinoa will produce three cups of cooked quinoa. Cook with a water ratio of 1:2. Cover and bring to a boil, then turn the heat down and set the lid ajar. Simmer for 15-20 minutes. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Fluff with a fork and serve.