Though it’s not yet a household name, quinoa (pronounced KEEN-wah) is making a comeback in large part because it is so nutritious. It’s a good alternative to rice and other grains because it can function in cooking like a grain but has more protein, iron and calcium than traditional grains. Quinoa also contains manganese and the amino acid lysine, both of which are helpful in collagen formation.

Watch out: Quinoa seeds are coated with a waxy substance called saponins, which not only taste bitter but may also stop the absorption of some nutrients into the body. Rinse the seeds before cooking to remove the saponins.

How to cook: Like rice, quinoa can be cooked with one part quinoa to two parts boiling water, simmered for about 15 to 20 minutes. Use in salads or as you would use couscous or tabouli.

— Betsy Q. Cliff