Ancient grain 'Super Food' Quinoa is native to Bolivia and is a relative of Swiss chard, spinach and beets. With its mild flavor, light crunch and rich protein content, quinoa is the perfect gluten-free substitute for pasta, rice or couscous. Usage: Quinoa can be used in the same way as rice and is great in stuffings, pilafs and breakfast cereals. It should usually be rinsed or soaked before use. You will know once its cooked when the germ separates from the seed.
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