Hey folks,

Welcome to this edition of Talk To Me Tuesdays! The question of the day is:

"I saw the recipe you posted on Sunday that featured Quinoa, what exactly is it and how do you prepare it?"

Quinoa (pronounced keen-wah) is actually referred to most often as a grain, but it is actually a seed.  It is native to the Andes but also grown in South America and the Colorado Rocky Mountains. It is probably referred to as a grain because it is used as a grain substitute in may dishes.  It is the seed of a leafy plant and it's relatives are spinach, beets and swiss chard.  It is rich in protein, iron, potassium and many other vitamins and minerals.  It's also a good source of fiber.

When quinoa is cooked, it expands to three or four times its size.  To prepare quinoa, you need to first remove any powdery residue.  You can do so, by putting the quinoa in a strainer and rinse it until the water turns clear. Then, to cook it, bring one part quinoa and two parts liquid to a boil, cover and simmer for about 15 minutes or until it turns translucent.  You can also prepare quinoa in a rice cooker.  Some people prepare it for a breakfast food and eat it like they would oatmeal. 

I have seen quinoa used and prepared in a variety of ways, so it is very versatile, I urge you to try it!