Here’s a recipe using whole grain red quinoa, though you could certainly use regular quinoa.

According to several nutrition experts, but most notably Sally Fallon of the Weston Price Foundation and author of Nourishing Traditions, grains should be soaked prior to cooking to increse digestibility and nutritent absorption.  I have to say I used to have a tough time digesting quinoa, which is a big blow to someone who doesn’t eat gluten.  However, since I’ve been soaking the grain, I have no problems.  You should note that even if you decide not to soak your quinoa you should make sure to rinse it thoroughly since there is a bitter coating on the outside of each grain called saponin which needs to be removed.  I soak my quinoa overnight.

From the western nutritional point of view, quinoa is very high in protein (16 %) and offers a complete profile of amino acids–just like animal protein!  From an eastern nutritional point of view quinoa is drying and warming and strengthens the kidney and heart.*

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