If you are looking for an alternative to rice, consider Quinoa. This South American grain is high in protein, and can be served hot or cold. It can be eaten by itself, unadorned, or mixed with other grains or vegetables. Read on to learn how to cook quinoa.

• Native to the Andes, quinoa is an ancient grain dating back to 4,000 B.C., that's related to amaranth and spinach. It's commonly boiled as a cereal, although it is also ground and used as flour.

• 

  Quinoa salad (Creative Commons photo by Angie Torres)

• Water

• 1 cup of quinoa

• 1 teaspoon salt

• 2 quart pot, with lid

1. Place the quinoa and water in the pot and soak for at least 15 minutes.

2. Pour off the soaking water, and drain the quinoa.

3. Rinse the quinoa thoroughly.

4. Place the soaked quinoa back in the pot with a fresh 1 1/2 cups of water and the salt.

5. Bring the mixture to a boil, cover, and turn the heat down to simmer.

6. Cook the quinoa for 20 minutes.

7. Turn off the heat, and let sit, covered for 5 minutes.

1. Use quinoa wherever you would use rice.

2. Substitute broth for water for more flavorful quinoa.

3. Use a sieve instead of a colander to drain the quinoa; the grains are very small.

4. Toast in a dry skillet for five minutes before cooking to add a richer flavor.

5. Cook in soy milk or apple juice for a breakfast treat.

• All Recipes: Quinoa Vegetable Soup

• Food Network: Quinoa Pilaf with Crimini Mushrooms

• Epicurious.com: Black-Bean and Tomato Quinoa

• Martha Stewart: Quinoa and Corn Salad

•