Quinoa pilaf
Rinse 3/4 cup quinoa. In large saucepan, saute
3 sliced scallions and 3 minced garlic cloves in 2 tsp. oil over medium heat until tender. Add quinoa and cook 3 minutes. Stir in 2 1/2 cups boiling water, 1 tsp. salt, and 1/4 tsp. pepper. Reduce to simmer, cover, and cook 20 to 25 minutes, or until tender. Stir in 1/3 cup dried cherries and 1/4 cup chopped pecans.

Serves 4. [Per serving: 250 calories, 7 g protein, 36 g carbohydrate, 9 g fat]

A tiny spiral
During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy.

Other info:

Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein.

A good rinse
Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain.