One of my favorite foods is quinoa (pronounced KEEN-wah), a grain-like seed native of South America. It’s a lot like couscous, but nuttier in flavor, and smoother on the tongue. It’s also high in protein and completely gluten-free. You can make a pilaf with it, or use it for stuffing, or just eat it plain. I recently stumbled upon a recipe for quinoa with queso fresco in this book, and then found many other variations online. As I played around and experimented with this recipe I had two revelations. The first is that quinoa tastes great with milk poured over it. The second is quinoa tastes great with cheese (queso).

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