When you see the word “rice,” you know what it is and how to say it. Same for “couscous,” “barley” and “spaghetti.” But quinoa? Not so much. Frankly, if you are asking yourself how it’s pronounced, then you aren’t alone. (It’s pronounced "keen-wa," for the record.)
Quinoa is a protein-rich seed that has a similar look to couscous:
The texture is creamy, but has a slight crunch too. Though it’s often referred to as a grain, quinoa is actually closely related to leafy greens like Swiss chard. No, it doesn’t taste like a leafy green.
It’s fantastic when used in pilafs, in place of rice or mixed into a salad. Its flavor is pretty adaptable, so it can handle being seasoned.
My current favorite use for quinoa is in a light, easy, fast homemade salad. Quinoa and Veggie Salad
can be served immediately, while it’s still warm. Or it can be chilled and eaten cold. Either way, it’s a delicious, filling and nutrient-rich dish.
Making it is simple. First, rinse the quinoa, and then cook it. Then it’s tossed with Green Giant Steamers veggies, some carrot and a little vinaigrette. That’s it! Once that’s done, it’s ready to serve.
The flavor is subtle, but distinct and pleasant.Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
Are you a quinoa fan?