Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw.

Don’t let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious.

Transforming this power grain into crisp cakes topped with a rustic sauce and softened mozzarella creates another compelling reason to love it—it just tastes so good.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...