Article: Runaway Grain Easy to cook, versatile, and flavorful, quinoa is gaining well-deserved popularity.

BOSTON UNCOMMON / COOKING

Quinoa is ancient in origin, but very modern in appeal. Pronounced KEEN-wah, this grain (you eat the seed) dates back thousands of years to early civilizations in South America, yet its 21st-century virtues are hard not to love. The texture is light and fluffy, not sticky or starchy. It cooks quickly, contains no gluten, and has plenty of protein. In fact, many nutritionists refer to quinoa as a "superfood." Quinoa tastes mild and sweet, with nutty notes and a faintly tangy finish. Before cooking, always rinse quinoa well under running water to wash away the saponin, a natural - and easily removed - coating with a bitter flavor.

CHILI-MOJITO QUINOA SALAD

SERVES 6

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