Earlier this year, I was innocently wandering through the grocery store, filling up my cart, when I spotted a turquoise box with a picture of what looked like a rice pilaf next to a filet of grilled salmon, the words “gluten-free,” “cooks in 10 to 15 minutes” and “organic” staring me in the face. I’d heard of quinoa before, never tried it, and the whole idea intrigued me.
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