Quinoa is one of our favorite grains (not really a grain though, more properly from the buckwheat family – a fruit). Simple to make, quinoa cooks in no time and its mild flavor takes on whatever personality you give it. Did you know that quinoa is a complete protein, that it sprouts when it cooks? Did you know that it contains more calcium than milk and is a good source of iron, phosphorous, B vitamins and vitamin E? Well, it does and now you do!

Fun to know that quinoa was banned by Cortez because the Indians he conquered believed it gave them superhuman powers. It’s yellow, black or red and still grows primarily in the mountain regions of South America. Most books I’ve read talk about saponins, a bitter protective coating they say covers quinoa. They advise rinsing it off. We’ve never rinsed quinoa and don’t find it bitter at all.

Serves 4
¼ cup olive oil	chopped parsley for garnish
3 cups chopped onion	1 tsp basil, dried
1 tsp ginger powder	1 tsp mint, dried
¼ tsp turmeric	2 tb lemon juice
1 cup dried mixed mushrooms	1 tsp Herbamare seasoning
2 ½ cups hot water	Pinch black pepper, optional
½ cup pitted Kalamata or oil-cured black olives, optional	1 cup quinoa

Place almonds and pumpkin seeds into a large heavy skillet and stir on low fire a few minutes until aromatic but not so they burn. Dump them onto a tray where they can cool.

Combine all sweeteners and oil in the same skillet. Stir on low flame until everything is “melty”. Add spices and nuts. Stir thoroughly. Drop spoonfuls onto oiled pan, and pat flat using heel of hand. Don’t press too hard as brittle may still be hot and can burn. I often dip my hand into cold water before patting flat. Perfect for the back-to-school, after-school snack. Perfect at work, for company. Great for those fall hikes. In other words, an irresistible, healthy, nibble.