Basil Pesto Quinoa

Quinoa (KEEN-wah) may be suffering an identity crisis! Not only is its name difficult to pronounce, quinoa is a seed used like a grain in the culinary world.

A staple of the ancient Incan civilization, most of us in the United States are not familiar with quinoa. The seed can be served as a side dish like rice or as a main dish. With its high protein content, quinoa is perfect for those on a plant-based diet. Quinoa is also gluten-free, giving it an even broader appeal.

Quinoa has a natural protective coating called saponin. In the fields, the bitterness of saponin keeps the seeds safe from birds and insects. While most of the saponin is removed during processing, quinoa still requires a thorough rinsing before you use it. Measure the amount of quinoa required for your recipe, place it in a fine mesh strainer and then spray with cold water until the sudsy residue is rinsed away.

With its growing popularity, quinoa can be found in most grocery stores in both whole and flour forms. Packaged in boxes or bags and sometimes available in bulk bins, you will find it near the rice and other grains. Colors range from pale yellow, to red, to black. For storage, keep quinoa in a cool, dry cabinet in its original package and once opened, store it in an airtight container on a shelf.

Quinoa has a mild, nutty flavor and a slightly crunchy texture. For a nuttier

flavor, roast it in a dry skillet for a few minutes after rinsing. Then use two parts water to one part quinoa, add a generous pinch of salt, and simmer for 15 to 20 minutes. As it cooks, quinoa develops a tiny opaque spiral on each individual seed, encircling its outside and curling into its center — a timer from nature to let you know your quinoa is done.