I've only recently started cooking this nutritious grain and it turns out that we really like it. It's easy to prepare and it's good for you. Apparently it's one of the best sources of protein in the vegetable kingdom. Plus it's gluten free, has a low glycemic index and provides all eight essential amino acids.
Not to mention that it's grown at an altitude of 12,000 feet and supports the livelihood of farmers in the Andes.