Right now I’m on a quinoa kick. For those unfamiliar with my new love, this small, hearty grain hails from the Andean region of South America. Cultivated there for at least 3,000 years, quinoa was a favorite of the Incas, who considered it a sacred food and referred to it as “the mother grain.” Nurturing it is. Packed with essential amino acids, its protein quality and amount rival that of milk. It’s also high in calcium and fiber and lower in carbohydrates than other grains. Eat a serving of quinoa and you won’t feel the pang of hunger for hours. No doubt that’s why many call it “the super grain of the future.” Nutrition aside, I’m smitten with quinoa’s mildly nutty, herbal flavors. These pair well with both sweet and savory ingredients. Depending upon my mood and what I have on hand, I can just as easily add dried cranberries, apricots or dates, fresh apples and candied nuts as garlic or onions, peppers, and cheese to it. Although I serve quinoa as a salad or …