Quinoa

If you follow the cooking instructions scribed across the box or bag of quinoa, then chances are you're doing it wrong. Though nutty, toothsome, and all-around lovely when steamed properly, cooked quinoa can often fall short, resulting in a mushy, mealy, or even unpalatably bitter mess. Avoid these problems with a few easy steps.

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, thoroughly rinse the quinoa. Most quinoa sold is "prerinsed" but could use some extra help to ensure that all of the naturally occurring, bitter, soapy-tasting coating present on all unprocessed quinoa is washed away. Add the uncooked quinoa to a fine mesh strainer, and rinse it under cool water until all the kernels are dampened.
3. Add the rinsed quinoa to the boiling water and cook for 6-8 minutes, or until the quinoa is just barely al dente. Strain it using a fine-mesh strainer.
4. Add an inch of water to the quinoa pot, set the fine-mesh strainer (with the cooked quinoa still in it) inside the pot; make sure the quinoa doesn't touch the water. Cover with a dish towel and the pot's lid, turn the heat up to high, and steam for 3-5 minutes, or until the quinoa is tender and no longer waterlogged.
5. Turn the quinoa out into a bowl, fluff it up with a fork, and use as desired in any recipe.

Anyone who thinks that quinoa is just for lunch and dinner needs to use this ancient grain in their breakfast routine. Versatile, protein-packed quinoa is a delicious resource when creating a satisfying and healthy start to your day. Let these four quinoa-filled recipes inspire you to get creative in the kitchen.

Quinoa, Egg, and Spinach Scramble

Bulk up your breakfast with some ancient grain power in this quinoa and egg scramble. It looks gourmand, but as long as you've precooked your quinoa, this recipe takes just a few minutes from prep to plate.

Quinoa Pancakes

For a satisfying weekend brunch, take the time to whip up these delicious quinoa flapjacks. The twist on the tradition offers more folate, protein, and fiber than standard pancakes.

Keep reading for two more easy recipes starring quinoa.

Fresh and light but immensely satisfying, poached-egg-topped quinoa cakes with greens from Fresh Tart is just the sort of fast and easy meal we turn to on harried weeknights.

Eating light, colorful, crunchy food makes me feel good, fits the season, and makes cooking more fun and interesting. Although I generally steer away from grains and high-carbohydrate food, I do occasionally indulge in quinoa. I just love the nutty taste, and that it makes a terrific breakfast "cereal" as well as a base for a flavor-packed salad. I've been eating a lot of hemp seeds lately because they taste a lot like quinoa, but are even higher in protein and fiber with very few carbohydrates. Now when I make quinoa, I make a 50-50 combination of quinoa and hemp seeds (1/2 cup red quinoa, 1/2 cup hemp seeds, 1 cup water, 1/2 tsp. salt; bring to a boil, cover, simmer for 15 minutes or until quinoa is tender and water is absorbed; eat warm or cover and chill to use in salads or the recipe below).

Keep reading for more and the fast and easy recipe.

If you're not sure what to do with leftover quinoa, whip up a batch of fluffy pancakes this weekend. This creative twist on the breakfast classic offers more folate, protein, and fiber than traditional recipes. Instead of leaving your brunch table in a food coma, you'll feel satisfied and energized — ready to make the most of the day.

Keep reading to learn this easy quinoa pancake recipe.