Quinoa! Quinoa’s great– it’s a seed (it’s usually called a whole grain, but botanically it’s a seed, not a fruit like grains) that can be used anywhere you’d use rice or couscous (or even pasta in most cases). It comes in lots of varieties, like black:
But it is usually found in the plain old brownish variety. To prepare, rinse it (to remove the bitter saponin residue), dump it in a pan with 2 parts liquid, one part grain (seed, whatever), bring to a boil, then turn down to a simmer and cover for 15 minutes. It’s done when the liquid is absorbed and the seeds have swollen and look like tiny little planets (really, they have a ring around the middle like Uranus). Combine it with any veggies, proteins, cheeses, or seasonings that you want!
The best part about quinoa is that it is a complete protein (i.e. it has all the essential amino acids that your body cannot create on its own, in the proper ratios, just like meat!). It also has a good amount of the healthy unsaturated fats and is high in many micronutrients, vitamin E and Calcium being two of the more notable examples. Fiber too! Yay!