Quinoa

Store uncooked quinoa in an airtight container in a cool, dry place. Cooked quinoa keeps refrigerated for 3–5 days and can be frozen for up to 3 months.

Values are for cooked quinoa. Quinoa is unusually protein-rich for a plant seed and contains all nine essential amino acids.

Rinse quinoa under cool water before cooking to remove the bitter saponin coating that naturally forms on the seeds.

Use a 2:1 water-to-quinoa ratio. Bring to a boil, then simmer covered for about 15 minutes until the water is absorbed.

Quinoa will have a small white spiral tail visible when fully cooked—this is the germ and a sign it's done.

Toast uncooked quinoa in a dry pan for 2–3 minutes before cooking to enhance its nutty flavor.

Roasted vegetables (sweet potato, broccoli, bell peppers)

Citrus and lime vinaigrettes

Beans and legumes (black beans, chickpeas)

Fresh herbs (cilantro, parsley, mint)

Nuts and seeds (almonds, pumpkin seeds)

Skipping the rinse step, which can result in a bitter, soapy taste.

Overcooking quinoa, which makes it mushy. Use a timer and taste at 15 minutes.

Using too much water, which leaves you with a soggy, porridge-like result.