Quinoa: Healthy and tasty

Although it's been around for thousands of years, quinoa (pronounced keen-wah) seems to be relatively new on the culinary radar; at least for me.

Originating in Bolivia, quinoa is a grain crop that is cultivated for its seed.

Usually I either like something or I hate it, but quinoa has been one of those foods that falls somewhere in between. I've turned up my nose at some versions, and scarfed down others.

It's been eaten in South America for ages, but has only recently earned superstar status as a superfood.

Quinoa is loaded with protein, fiber, is gluten-free, is rated low on the glycemic index, is high in minerals and antioxidants. You get the picture.

But for me to eat it, it has to taste good.

We were at a friend's annual February Thanksgiving party recently, when my husband came up to me with his plate straining under all of the wonderful offerings from the buffet table.

"Taste this rice salad," he said, waving a fork in the direction of my mouth.

I'm not one to eagerly try anything new, so my first instinct was to back away and take a good look at what was heaped onto his fork.

It wasn't rice. It was quinoa. I'd had it twice before. The first time I didn't like it; the second time, I loved it.

I guess the third time was the charm, because this time, I loved it as well. I convinced my friend Sandy to share the recipe.

So if you want to give this superhealthy grain a shot, this might be the opportunity you've been waiting for.

Quinoa with Vegetables

1 box Ancient Grains Quinoa, prepared according to package, using vegetable or chicken broth instead of water

Olive oil

1 red pepper

1 yellow pepper

1 8-ounce package mushrooms

1 small onion, diced

1 cup broccoli crowns, chopped

Crushed red pepper to taste

Salt, to taste

1/2 cup chopped tomatoes

While the quinoa is cooking, lightly sauté vegetables in olive oil, until cooked, but still slightly crunchy.

Mix everything together. Add crushed pepper and salt to taste. I would add diced fresh tomatoes just before serving hot or cold.

If you're serving this cold top, you may want to top the quinoa with diced cucumbers.

Other favorites to add: pine nuts, slivered almonds, fresh shredded spinach, strawberries and cranberries.

For more recipes from the Comfort & Joy column, visit tnonline.com/lifestyle/comfort-and-joy.