I was asked about quinoa while having lunch with my best friend the other day. When the conversation picked up at the table, it turned out to be that 9 out of 10 people have never tried this wonderful grain, which also happens to be one of my favorites.

By definition, quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains. Quinoa is unique in that it has a balanced set of essential amino acids, which makes it a great protein source for many vegans and vegetarians.

Below is my absolute favorite quinoa recipe:

SPINACH AND GARLIC TART

1 cup raw quinoa, rinsed

1 pound tofu, silken

3 cloves garlic

2 Tbsp olive oil

2 cups spinach, chopped

2 Tbsp chopped herbs (oregano, rosemary, sage, etc – your choice; if you don’t have fresh, use dry)

1/2 tsp salt

Black pepper to taste

Vegetable oil spray

1. Preheat the oven to 375 degrees F.

2. Bring 2 cups of water to a boil in a medium pot. Place quinoa into the boiling water. Wait until the water comes back to a boil, reduce the heat and allow to cook (covered) until the grain is ready. The grain does taste a bit chewy when it is done. Don’t worry about having it a bit undercooked since it will continue cooking in the oven. When ready, drain and transfer to a large bowl.

3. Process the tofu, oil, and roasted garlic in a food processor until smooth.

4. Add the processed tofu mixture to the quinoa and stir in the spinach, herbs, salt and pepper.

5. Coat 9-inch pie pan with cooking spray. Pour the quinoa mixture into the pan and cook for 3o minutes. Enjoy!