Quinoa (keen-wah) is called the “Gold of the Incas” or “Mother Grain” even though it’s not technically a grain. It’s actually a seed from a plant in the same family as spinach and Swiss chard. Quinoa is a source of high-quality protein, providing three amino-acids that are typically limited in most other grains: lysine, methionine and cysteine. Be sure to rinse quinoa a few minutes before cooking (unless it’s marked “prewashed”). The seeds are coated with saponins, which will cause the cooked grain to have a bitter flavor if not removed.