A small round seed, a little larger than a grain of millet. It is a complete protein and high in calcium. As it has a slightly bitter taste when cooked, I tend to add one part millet to 2-3 parts quinoa and boil in water until tender (as if making rice). Many health food stores stock quinoa in their bulk food bins and are beginning to stock quinoa pasta for thsoe who are allergic to wheat gluten. Quinoa was a staple food of the Incan civilization. Technically speaking, it is the seed of a South American herb, and not a grain.