Quinoa

Forms: grain, flour, flakes, dried pasta

Appearance: ivory colored small, flat rounds, vaguely similar to sesame seeds. Also comes in red or black

Aroma: subtle sweetness, hay, hint of bitterness unless absolutely fresh

Taste: earthy, mildly bitter

Uses: salads, stir-fries, soups, pilaf

Notes: rinse quinoa before cooking to remove bitter coating. Red and black quinoa are visually interesting, but not ideal tasting (to me) on their own. Blend them with ivory quinoa for a more successful dish. When quinoa is cooked, a small spiral “tail” appears around the center of the grain.