Quinoa (pronouced “keen-wah” or, as my toddler likes to say, “keen-i-wah”) is simply a super-grain.  (Well, ok, technically it’s not a grain – it’s a seed – but it’s prepared and eaten just like rice.)  Cultivated in the South American Andes since at least 3,000 B.C., the Incas revered this “mother grain” as sacred.  And weighing in at 12%-18% protein (about 6 grams per serving), quinoa can certainly be a “sacred” source of protein in vegetarian households.

Quinoa can have a slight bitter taste, so it should be combined with flavours that counteract this bitterness.  Here’s one of my favourite quinoa recipes – with Indian flavours.  The secret ingredient here is sesame powder, made by grinding lightly toasted sesame seeds in a coffee grinder, which gives the stirfry subtle hints of nutty yumminess your children will love.

Ingredients: 

Tags: dinner, vegetarian

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