Copyright 1997 Alan T. Hagan. All rights reserved.
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Quinoa is yet another of the "grains" that is not a true cereal. It's botanical name is Chenopodium quinoa (pronounced "keen-wah"), and is a relative of the common weed Lambsquarter. The individual kernels are about 1.5-2 mm in size and are shaped rather like small flattened spheres, yellow in color. When quinoa is cooked, the germ of the grain coils into a small "tail" that lends a pleasant crunch. This exotic grain should be thoroughly washed before cooking in order to prevent the cooked product from tasting bitter. There are several varieties of quinoa that have color ranging from near white to a dark brown. The larger white varieties are considered superior and are the most common found.
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