This is part of a continuing series on the health benefits of grains you might not have tried.

QUINOA

What it is: Quinoa is not technically a grain. "It is a seed of the goosefoot plant. The seeds are small, flat and oval, resembling a mix of sesame seed and millet. When cooked, the seed transforms into an interesting shape. The outer germ twists outward to form a small white 'tail' that is attached to the kernel. This gives the cooked grain a circular shape," said Anne VanBeber, an associate professor and chairwoman of the Department of Nutritional Sciences at Texas Christian University.

Quinoa has been a staple food among natives of the South American Andes for about 5,000 years. "It was considered sacred by the Incas, who called it the 'mother grain,' " VanBeber said.

Texture: When cooked, the inner part of the grain is soft, plump and tender, while the "tail" is slightly crunchy and chewy.

Tastes like: Before quinoa is cooked, it must be rinsed to remove the soapy saponin resin that coats the seed and imparts a bitter taste. Just put the raw quinoa in a colander and rinse with cool water. Cooked quinoa has a nutty, "earthy" flavor. "Its flavor is distinctive rather than bland and will dominate anything it is used in," said Carol Fenster, author of "Gluten-Free Quick & Easy."

Nutritional information: (1/4 cup uncooked) 159 calories, 2.47 g fat, 9.76 g carbs, 2.5g dietary fiber, 5.57 g protein.

Nutrients: (Daily values are based on 1/4 cup uncooked) Quinoa contains a high concentration of lysine, an essential amino acid usually found in low concentrations in other grains, such as rice. "Quinoa also contains a high concentration of the amino acids cystine and methionine, which are usually low in beans. Thus, quinoa pairs nutritionally well with beans," VanBeber said.

Protein content of quinoa is 12 percent to 18 percent. A 4-ounce serving will provide a child's protein needs for one day. Quinoa is also a good food source of calcium, manganese, vitamin E, heart-healthy B vitamins (thiamin, riboflavin, niacin and vitamin B6) and insoluble fiber.

Additionally, quinoa is a source of omega-3 fatty acids, and it is considered high in fat compared with other grains. Finally, it has some powerful, important minerals, including 3.93 mg of iron (almost 22 percent of daily value), 89 mg of magnesium (also 22 percent of daily value), 314 mg of potassium (9 percent of daily value), 0.348 mg of copper (17.5 percent of daily value) and 1.4mg of zinc (almost 9.35 percent of daily value). Because of the high fat content, quinoa seeds should be stored in the refrigerator and used within one year of purchase.

Health perks: "Quinoa is considered a complete protein, because it contains all eight essential amino acids. Most grains are lacking in at least one amino acid," VanBeber said. This makes it a good protein source for those on a vegetarian or vegan diet. "It is also being tested in research laboratories as a possible way to curb hunger and alleviate protein malnutrition in underdeveloped countries. Researchers at Brigham Young University have developed a quinoa cookie that has shown promising flavor appeal when fed to Bolivian children," she added. Plus, quinoa is gluten-free.

Best served or cooked with: Quinoa can be boiled into a savory pilaf or added to soups, stews or casseroles as a more nutritious substitute for rice. It also can be eaten as a sweet breakfast cereal. "Not only is quinoa delicious eaten as a hot grain, it can be a tasty addition to cold vegetable salads or bean/grain salads. Quinoa can also be ground into a nutritious flour," said VanBeber. It can be substituted in a recipe for rice, couscous, millet, barley or any other grain.

QUINOA TABBOULEH