You say Qui-no-a... I say Keeen-wahhh...

        How ever you pronounce it , quinoa is a highly nutritious, newly rediscovered grain-like seed of the ancient Incas from 5,000 years ago. In the 1600's the Spanish Conquistadors tried to annihilate the Inca culture, and burned all of their native crops. Somehow quinoa survived growing wild in the Andes Mountains and was only rediscovered  recently. Quinoa is a highly nutritious gluten-free grain that is a complete protein and is high in calcium, phosphorus, and iron, making it extremely suitable for vegans, vegetarians, and those with gluten restrictions. It has a light nutty taste and comes in a rainbow of different colors.
       I have a few recipes that my family likes, but tonight I tried making a quinoa tabouli salad and I have to say it turned out better than I could have imagined. The delicate flavor and texture of the quinoa is not overbearing so you really taste the flavor of the veggies. Tabouli is a great summer salad  made with bulgur wheat, that is usually made with tomatoes, but since good tomatoes during winter in the NorthEast are nonexistant, I replace them with cucumbers which my kids seem to like even better. Cucumbers are highly alkalyzing which is a great addition to anyones diet. For this quinoa version, I used both.
Here is the recipe for my

                                          Quinoa Tabouli Salad

2 cups cooked and cooled Quinoa
1 med. cucumber
3 Campari tomatoes
1 cup fresh Italian parsley-chopped
1/3 cup fresh mint leaves chopped
2 -3tsp. fresh squeezed lemon juice
2 -3Tbs. extra-vigin olive oil
1/2-tsp. sea salt or Himalayan pink salt

Except for the quinoa, mix all of the ingredients together in a bowl, making sure veggies are coated with the dressing, then add the quinoa in, tossing lightly. Allow the salad to sit for 30 minutes before serving to allow the flavors to marry.