Keen-what?

Quinoa's tiny grains are packed with protein and fiber.

Quinoa (pronounced KEEN-wah) a South American grain that’s high in protein with a delicate flavor and texture similar to couscous. (The Incas loved the stuff, apparently.) You can find it in many supermarkets, most health-food stores, or online. It’s available in white or a heritage variety called Inca Red (they taste the same). You can cook it just like rice, adding whatever herbs or other ingredients you like. Here’s my recipe for a simple pilaf.

Easy Quinoa Pilaf. Really easy.

Easy Quinoa Pilaf

Add this to your repertoire for a versatile side dish; it’s great with grilled salmon and asparagus, for instance, or roast chicken. This recipe has a large yield, but leftovers will keep in the fridge of a few days. You can add chopped chicken or shrimp for a brown-bag lunch. Once you know the basic method and proportions, you can change it up in any number ways. Use Italian parsley or fresh sage instead of cilantro, perhaps, or trade the pecans for pine nuts or walnuts.

2 tablespoons olive oil

1 (12-ounce) package quinoa, rinsed in necessary (about 1 3/4 cups)*

1/2 cup diced red onion

1 garlic clove, minced

2 cups low-sodium chicken broth**

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons toasted finely chopped pecans

2 tablespoons chopped cilantro

1 tablespoon fresh lemon juice

Toasting the quinoa intensifies its flavor and color.

1. First, toast the quinoa, which enhances its subtle nutty flavor. Heat the oil in a medium saucepan over medium-high heat. Add the quinoa, and cook 6 minutes, stirring frequently, or until toasted. You’ll hear the quinoa grains pop as they cook.

2. Add the onion and garlic; saute 2 minutes or until the onion has softened.

3. Remove the pan from the heat and slowly add the broth (the mixture will pop and bubble). Return the pan to the heat, and stir in the salt and pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove the pan from the heat. Uncover, fluff with a fork, cover, and let stand 5 minutes. Stir in the pecans, cilantro, and juice. Yield: 4 1/2 cups; 8 servings.

* Uncooked quinoa needs to be soaked and thoroughly rinsed to remove saponin, a naturally occurring chemical compound that’s harmless but tastes bitter. But brands like Ancient Harvest sell quinoa that has been pre-washed and -rinsed, so you can skip this step.

**If you’re using broth from a can, it won’t be quite 2 cups. Not to worry, just top it off with water.