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When cooked, quinoa will expand to four times its original volume. It has a mild, nutty flavor and can be used as a replacement for any grain such as rice, barley, wheat germ or millet in dishes and served as a side dish. It is often suggested that quinoa be used in vegetarian dishes as a replacement for rice, since it contains more nutrients and twice the protein. When the quinoa is cooked, the germ coils into a small "tail" that give it an al dente or crunchy texture similar to that of cooked wild rice. Quinoa has is a mild. nutty flavor which blends well with other ingredients. Because of its high fat content, it has a good mouth feel. When cooking quinoa, either stock or plain water may be used. Quinoa also can be used in soups, salads, stuffing, or even puddings. Ground quinoa is used to make pastas. or may be used in breads.
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