Last night I prepared Quinoa (from the Quinoa Corporation). It’s a unique grain grown almost exclusively in the Andes (apparently, though, they’re starting to grow some in the Rockies). It has a good taste and is easy to prepare. Plus it’s the highest vegetarian source of complete protein. It’s also now relatively easy to find in the International section of the supermarket. It’s being marketed as a “Supergrain of the Future,” which kind of bugs me, but there’s no doubt that it does have a number of very healthful qualities to it.

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