bulk grain supplier sells it by the pound ($6.15/lb, but I have an old price list), so I might try ordering from her in the future.
Like I mentioned before, quinoa is as easy to cook as rice and is just as (if not more) versatile. It's also very healthy - high in protein, iron, calcium and phosphorus as well as some important amino acids. It's definitely better for you that white rice, and (in my opinion) tastier.
You can find a million and one recipes for quinoa on the web, but let me share a couple of my favorites:
Black Bean and Tomato Quinoa
This first recipe comes from Gourmet magazine through Epicurious.com I've made it for a bunch of potluck lunches, and for a side dish at home and it's always a big hit. I've edited the recipe only slightly - instead of cooking the quinoa to their directions (which seems a bit fussy), I just cook it according to the instructions on the box.
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro