welcome to quinoa.
the quintessential uber-grain, in my culinary bible. known to the incas as the mama-grain (chesiya mama), it was planted by the inca emperors as an offering to the Sun God (El Inti) at the start of each summer.
vegie patties; stuffing for stuffed things (like round zucchis); in tabbouli; with curry; as porridge; in soup; the perfect noise-maker for ra'ashanim. hotter than the ubiquitous grain of white rice.
and it's not kitniyot.
how to prepare: just like rice...
1C quinoa to 1C boiling water with soup seasoning/s&p to please. add the quinoa once the water is boiling, cook covered (low heat) for 15 minutes. do anything you want with it once it is ready. i've photographed two options but cant be bothered posting the recipes now.