Pronounced "keen-wah," this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavor or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein.

　　

Ingredients

quinoa

　　1 cup water

　　2 medium onions

　　2 tablespoons olive oil

　　2 tablespoons chopped parsley

　　1/4 cup (1 ounce) grated Parmesan cheese

　　Ground black pepper

　　

Step 1

1. Rinse the quinoa under cold running water until the water turns clear.

　　

Step 2

2. In a 2-quart saucepan, combine the quinoa and water. Simmer over medium-low heat for about 15 minutes, or until the quinoa begins to soften. Remove from the heat and drain.

　　

Step 3

3. Meanwhile, peel the onions and cut into 1/8" to 1/4" slices. Warm the oil in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes, or until they soften and brown. Add water, 1 tablespoon at a time, as necessary to prevent burning.

　　

Step 4

4. In a medium bowl, combine the quinoa, onions, parsley, cheese, and pepper to taste. Toss well. Serve as a side dish.

　　

Nutrition Per Serving

Per serving: 199 calories

　　6g protein

　　22g carbohydrates

　　10g total fat

　　2g saturated fat

　　5mg cholesterol

　　2g dietary fiber

　　126mg sodium

　　#### Nutritional analysis provided by _Get a Real Food Life_

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