Just reporting in. Made a chicken stew with mushrooms dish an subbed quinoafor rice. It’s OK but IMO doesn’t have any really distinctive flavor notes. It’s very neutral and absorbs the flavors of the dish. The most interesting characteristic is that it turns somewhat gelatinous and clear like tiny glass beads if it’s in liquid.
It’s pretty expensive but that’s to be expected if it’s all hand threshed per the wiki note and requires processing to remove the bitter saponins.
Pronunciation is “keenwa”
How was your quinoa experience?