Quinoa has been cultivated in the Andes for over 5,000 years. It is referred to as the “Gold of the Incas”. Today (Keen-wah) is incredibly popular for being a great source of protein, iron, fiber, magnesium and fiber. Perfect for those from vegans to carnivores alike. This nutritional powerhouse is quite mainstream today, and can be purchased at any grocery store to big box warehouse stores. Cooking it can be quite tricky and I wanted to share a full-proof way to make it perfect every single time. This works for white, black or red quinoa equally. Now just think of all the awesome ways to incorporate quinoa into your menu. Substitute it for rice, pasta… pair it with veggies, stuff it in peppers, soups, add it to meatballs, meatloaf… mix it with honey or maple syrup and add fruit for breakfast. Add an scrambled egg to it and make a fun breakfast bowl. This is so versatile! Can be eaten hot or cold. Great to pack in lunches too! Vegan. Gluten free.
— Knead to Cook