<<Disclaimer: Verify this information before applying it to your situation.>>

I was reading through some old postings, and discovered some misinformation
about quinoa. Wanting the "real story", I took to the Web and found the
following information:

Quinoa
Botanical Name: Chenopodium quinoa
Description: Quinoa, pronounced keen-wah, is not a true cereal grain, but
rather the botanical fruit of an herb plant. It is treated as a grain in
cooking. The grains are small yellow flattened spheres, approximately 1.5
to 2 mm in diameter. When cooked, the germ coils into a small "tail" that
lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Purchasing: Quinoa has grown in popularity in the past few years and is
carried in many well-stocked groceries as well as health food stores. There
are several varieties of quinoa which range in color from dark brown to
near white. The larger whiter varieties are most common and are considered
superior. Quinoa should be stored in the refrigerator or freezer if storage
beyond a month is desired.

Basic Cooking Instructions: Because some of the bitter saponin covering on
the grain can still be present even though most quinoa is washed before
being sold, you should thoroughly rinse the dry grain until the water runs
clear. Combine 1/2 cup quinoa with 1 cup water and simmer for 15 minutes or
until tender. For a nuttier taste, toast the quinoa in a hot dry pan for
about 5 minutes before cooking.

Contrary to the opinions of some earlier posters, quinoa is truly
gluten-free, cross-contamination not withstanding.

Sincerely,
Erica Wieland
Tacoma, WA