Quinoa (pronounced keen-wah) is suddenly everywhere. This ancient South American grain is tasty and versatile. It cooks up just like rice*. I find that quinoa absorbs flavor really well, and I really love as a stuffing for squash and peppers.
Quinoa also makes a great vegetarian patty or cake, perfect as a base for Huevos Rancheros or an interesting side dish (maybe topped with a creamy mustard sauce?). Quinoa and black bean cakes are a great way to use leftover quinoa, with the added bonus of tasty black beans. Adjust the seasonings in this recipe to suit your palate and goals — there is no wrong way to make these!
* Seriously, just like rice — if you’re cooking on your stovetop, it’s 2 cups water or broth to 1 cup quinoa plus seasonings (salt, pepper, cumin, or whatever you like), bring to boil, let simmer for 15 − 20 minutes; if you’re using your rice cooker, follow the manufacturer’s instructions for basic white rice.