The Incas have been using quinoa for thousands of years, growing it high up in the Andes, regarding it as the 'mother grain'. Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It's also gluten-free. White Mountain Farm is one of the only farms growing this seed in the US, in the perfect altitude in the Colorado Rockies.
Cooking Instructions: In a 2 quart saucepan combine 1 cup quinoa, 2 cups of water, 1 tsp salt. Stir lightly, bring to a boil, cover with a tight fitting lid, then reduce heat (low boil). Simmer for 15-20 minutes or until water is absorbed and fluff with a fork.