The Incas called quinoa “the mother of grain” and fed it to their warriors before battle. Now people refer to it as a “super grain” since it offers a healthy balance of essential amino acids. Each of these nicknames is slightly off. Quinoa is actually a seed – not a grain – from a plant related to spinach, beets, and Swiss chard. Call it what you will. We’ll just call it delicious. Fully cooked in about 10 minutes, it has a pleasant fluffy consistency and delicate, slightly nutty flavor.