Pronounced "KEEN-wha," quinoa is considered a super-grain because it contains all of the essential amino acids -- making it a complete protein. It is gluten free and considered an ideal food for those prone to food allergies (it is not a part of the grass family such as corn, wheat, rye barley and oats); one of cup has a calcium content equal to that of a quart of milk; it possesses larger quantities of iron, phosphorus and B vitamins -- especially B6 -- than many other grains, and is versatile because it can be used as a breakfast cereal or side dish instead of rice or pasta. . .

To cook quinoa:

Measure 1 cup of it, rinse in a strainer, and add 2 cups of water in a 2-quart saucepan, add quinoa and bring to a boil, then turn down to low and steam for 15 -20 minutes. (It is prepared very much the way you would cook rice, and -- when cooked -- looks quite a bit like pot barley or grits.)