Quinoa originates from the northern part of South America, where it was one of the staple foods eaten by the Incas, second in fact only to the potato. The quinoa plant belongs to the same family as beets and spinach. There are several different varieties of quinoa, most of which have a bitter exterior layer that can easily be removed by washing the kernels briefly in cold water. White quinoa is the most common variety, but red and black varieties are also available. Quinoa is not a grain, although it is often used in the same way in cooking.
Basic techniques: boiling, puffing, drying, deep-frying, steaming, roasting.
Taste combinations: garam masala, lime, chanterelle, ras el hanout, sesame, spring onion, garlic.