Here at Whole Living, it's no secret that we're a bit partial to quinoa -- and our readers are, too. Quinoa is consistently one of our top search terms, and our ever-growing Quinoa Recipes gallery is one of the site's most popular.
The New York Times, it appears, is also quite keen on this healthy, handy "whole grain" -- technically a seed -- that cooks up faster than rice, is naturally gluten-free, and contains all of the essential amino acids our body needs, not to mention a hearty dose of protein.
For her Well blog, Tara Parker-Pope recently interviewed Martha Rose Schulman, author of the new cookbook "The Very Best of Recipes for Health," and their discussion turned to just how versatile the little grains could be. "She mentioned that she had just finished cooking up some new quinoa recipes," Pope writes.
Schulman explains how she subs quinoa for rice in stir-fries and gratins. She grinds up the flour for use in breads and muffins. And she also volunteers a cooking tip: While most package instructions say to use one part quinoa to two parts water, she finds that the grains get fluffier if she uses one part quinoa to three parts water.
I've always had good luck with quinoa simply by following normal recipe instructions. But with all her experience -- and five delicious sounding (and looking) recipes under her belt -- I'm tempted to give Schulman's way a try.
What are your favorite ways to cook with quinoa? Share your best recipes and tips here!
Amanda MacMillan is Whole Living's web editor. Follow her on Twitter at @amaconamac.