Once you learn to pronounce it correctly (keen-wa), you are going to love this light, crunchy whole grain. A staple of peasants in the high Andes, it’s taken over America faster than the... More > conquistadores, with U.S. imports of Peruvian quinoa more than quadrupling between 2007 and 2011. And for good reason: this gluten-free grain packs 8 grams of protein in a cooked 1-cup serving. You’ll now find amazing, easy recipes for quinoa-pomegranate salads, scallops and quinoa, even quinoa-flour cakes.< Less
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