Quinoa is similar to buckwheat in many aspects and distinct in others. Similar to Buckwheat Quinoa is a seed, not a grain, and can be classified as a pseudo-cereal at best. Quinoa resembles couscous and is as adaptable as rice, but it has a deeper, nuttier flavour than either. It has been consumed for centuries in South America, where it has grown for more than 5,000 years in and around the Andes Mountains. It is extremely healthful and far superior to comparable grains in terms of nutrition. Quinoa is simple to prepare, absorbs flavour well, cooks quickly, and has a fluffy texture with a delightful yet mild nutty flavour, which, believe me, makes it an ideal substitute for rice or couscous! It quadruples in size and becomes somewhat transparent when cooked, signalling that its ready to eat.
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