Protein-rich, high in fiber, and gluten-free, quinoa is a nutrition powerhouse that has been an Andean staple for thousands of years.

Instructions

• Step 1: Toss the quinoa in a bowl with the olive oil and season it with salt and pepper. Add fresh scallions and thyme for an herbed dish that's great on its own.
• Step 2: Add grated lemon zest and fresh lemon juice to the cooked quinoa for a great accompaniment to chicken or fish.
• FACT: Because it is not technically a grain and does not rise, Star-K kosher certifiers have approved quinoa as kosher for Passover.
• TIP: Cook the quinoa in advance, chill it in the refrigerator, and use it the next day.
• Step 3: Set the sieve over the remaining boiling water in the saucepan, being careful not to let it touch the water. Cover it with a folded kitchen towel and the saucepan lid, and let steam for 10-12 minutes, until it’s fluffy and dry.
• Step 4: Bring a medium saucepan of salted water to a boil and then add the quinoa.
• Step 5: Cook uncovered for 10 minutes, until it’s almost tender. Drain quinoa in the sieve and rinse with cold water. Make sure to leave about 1½ inches of water in the saucepan.
• Step 6: Rinse quinoa under cold, running water in the sieve to wash off any remaining saponin, a bitter substance that coats unprocessed quinoa.