Quinoa is a fabulous gluten-free grain substitute which is high in protein, calcium, iron and magnesium.  It is perfect for children as well as for those of us maturing!  It was the ”super food” of the Incas and appreciated in the Andes for centuries.  It’s perfectly nutty flavor makes it the perfect side dish for seafood, fowl or any array of vegetables.

For every one cup of dry Quinoa, you will need a 3/4 cup of liquid (vegetable or chicken) in a saucepan.  Do not boil your water before putting in the Quinoa — this is not like pasta.  You will also need 1 teapsoon of olive oil, a pinch of salt and a teaspoon of fresh herb chiffonade — we recommend a combination of Thai basil and fresh mint.  Combine the quinoa and the water along with salt to taste and the olive oil.  Simmer on medium flame for 15 minutes, then turn off stove and and toss in herbs.  Leave the pot covered with the lid to continue steaming and for herbs to infuse the quinoa.  The grains should be round and firm-so you can fluff with a fork just before serving and you should not have to reheat it.