Quinoa has been called "the mother grain" and "the gold of the Incas" and it has been cultivated in the Andes for over 5,000 years. It’s not a grain but a seed, though it is used in the same ways as other whole grains.
It is important to rinse quinoa before cooking because it has a natural coating, called saponin, that can make the cooked grain taste bitter or soapy. Rinsing the quinoa just before cooking removes it easily. Our quinoa is sproutable.
1 cup dry quinoa yields about 3 cups cooked quinoa. To cook 1 cup quinoa, you need about 2 cups liquid and it takes about 20 minutes. Also, add about 1/4 teaspoon sea salt to each cup dried quinoa when cooking.