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Quinoa seeds are small, round grains that come from the plant Chenopodium quinoa, native to the Andean region of South America. Despite being called a "grain," quinoa is technically a pseudocereal—it’s not a grass like wheat or rice, but it’s used similarly in cook How to Use Quinoa Seeds:
Cooking: Rinse quinoa thoroughly before cooking to remove the bitter saponin coating. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer for ~15 minutes until fluffy.
· Store in a cool, dry place in an airtight container. Cooked quinoa keeps in the fridge for 4–5 days and can be frozen for longer storage.
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