The Andes-based grain quinoa is filling shelves at natural-food stores and big-box locations as a versatile, healthful and gluten-free option. "You can use it like rice in savory dishes such as casseroles, pilaf or salads, or use it as a side dish with cooked vegetables," dietitian Suzanne Havala Hobbs writes. "It also makes a good cooked breakfast cereal. It blends well with cinnamon, nutmeg and sweeteners like brown sugar or maple syrup."
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