Quinoa is a grain crop that is grown for its edible seeds. It is a great wheat free alternative to starchy grain. Pronounced as KEEN-WAH, it comes in three varieties — creamy white, red and black. All of the varieties are slightly bitter when cooked. 
The outer husk is removed after cooking and releases a white half pearl like seed with a tail similar to small sprouts. The seeds are soft and taste sweet and are easily digestible. 
You’ll be surprised to know quinoa although looks like a grain, is actually a seed from the family of spinach, chard and beets. 
The Food and Agricultural Organization (FAO) of the United Nations has officially declared that the year 2013 will be recognised as the International year of the Quinoa. 
Mainly grown in South America since thousands of years it was a part of staple diet of the region. In recent years more studies and research has been conducted on the wonder food which proves it to be super healthy and full of vital nutrients for our body like protein, vitamin B complex and other nutrients. 
The demand for this wonder food has increased sharply in the recent years. In fact health effects of this healthy food go well beyond the minerals and vitamins known to us. There are hundreds of other nutrients and health benefits associated with them. 
Another health aspect of quinoa is that it is very high in fibre, the essential food component required for a perfect digestive system. Quinoa actually contains twice the amount of fibre as compared to most of the other grains. 
One aspect that contributes to the popularity of quinoa is its naturally occurring gluten-free properties. Quinoa is naturally gluten free and using it instead of the processed gluten free products will make you healthier. 
Quinoa is very easy to incorporate into your diet, it does not require much preparation, adapts easily to the taste of other ingredients and seasonings to make a wonderful meal. While buying quinoa, check for any tears or holes in the packaging as moisture can affect the freshness of the grain. Always store the leftover quinoa in an airtight container and keep it in a cool dry place for several months. 
It is important to wash the quinoa before boiling to get rid of the saponins which are found on the outer layer and can leave a bitter flavour. Some brands already are rinsed, dried and then packed before they land on the grocery shelves so you can refer to the label for exact cooking instructions. 
When you boil the quinoa, the saponins create foam on top, which is bitter and it is important to remove them to make the quinoa more palatable. After washing, you can cook the quinoa like rice and it will absorb moisture more than double its quantity. 
These days you can easily spot Quinoa and related products all over the world especially in the health food store shelves and outlets that emphasise on healthy cuisine. 
I understand that quinoa as a food ingredient is still in its growth stage and unfamiliar to many people. Writing my column about it is a small effort from my side to make it popular and make my readers aware about the new healthy trends in the market and encourage them to experiment more with the food that they eat.


Quinoa with dates 
and pistachio salad


Ingredients
Quinoa 1cup
Water 3cup
Salt to taste
Romaine lettuce 1head
Dates, pitted 1/3 cup
Raisin 1/4 cup
Pistachio, roasted 1/4 cup
Parsley, chopped 1/4 cup
Mint, chopped 1/4 cup
Black pepper to taste
Dressing
Olive oil 1tbsp
Lemon juice 2tbsp
Lemon rind 1lemon
Honey 1tbsp
Salt to taste
Cumin powder 1/4 tsp
Coriander, chopped 1 tbsp


Method
Before you cook quinoa, wash it in cold water rubbing with hands to remove the outer husk to make it less bitter.
Combine with salt and water in a large heavy bottom food pan and bring to boil.
Reduce the heat and simmer for 15-18 minutes.
Drain off the liquid through a sieve and keep in a refrigerator for 30 minutes.
Prepare the dressing for the salad by combining all the ingredients in a separate bowl and whisk together to make a homogeneous mixture.
Place the prepared quinoa in a salad mixing bowl and add roughly chopped lettuce, dates, raisin, pistachio, parsley, mint and black pepper.
Toss to combine well.
Drizzle the prepared dressing on top and toss again to coat the dressing evenly.
Place in a salad bowl and pour the remaining dressing on top, serve immediately.