I bought some this evening to try it. Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa’s relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fiber and is easily digested.
I paired the quinoa cake with shrimp and scallop crab cakes and it was superb. Now I meed to prepare homemade tartar sauce!
Ref: http://www.wisegeek.com/what-is-quinoa.htm
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