There are many wonderful grains you can cook and eat that do not contain wheat or gluten. One of my favorites is quinoa (pronounced keen-wah). It originates from the Peruvian mountains and its name means the “mother grain” or “mother of all grains.”

To the Inca people, quinoa was considered their most sacred food. Considered a “food of the gods,” quinoa was also regarded as more valuable than gold. In fact, during planting time, only the Inca Emperor was allowed to sow the first seeds—and did so with tools made of gold.

Today, quinoa is becoming one of the most popular superfoods. It’s a great source of protein and it’s delicious.

I love it in homemade soups and as a side dish with my favorite vegetables. You can cook it just as you would rice or other grains—Add one cup of quinoa to two cups of water and bring to a boil. You can also use chicken or vegetable broth instead of water.

I especially enjoy quinoa flakes. They take only three minutes to cook. They’re wonderful for breakfast. Just add your favorite berries or fresh fruit! I love tahini with my breakfast quinoa.

I am always looking for new quinoa recipes to try. If you have one, please send it to me. Or you can share it in the comments section on this page.