Ancient super-grain, complete amino acid package, and the only grain with an adorable tail. Over the last several years, quinoa’s quietly made its way from the health food section to the (increasingly) well-stocked pantry of modern, health-conscious kitchens. And there’s good reason. Ancient Incans were eating quinoa centuries ago, riding high on its loads of protein and fiber.

Modern consumption still veers toward healthy, but cooks are finding all sorts of ways to take advantage of quinoa’s chewy texture and subtle nuttiness. Of course, quinoa requires some love before you get that textural or nutritional payload. Most recipes call for a repeated rinsing, and cooking methods can vary. Martha Rose Shulman recommends boiling it like pasta, while other recipes call for a minimal amount of liquid and some quick absorption time.

But before you completely stock your pantry, check out recent coverage of quinoa controversy. It seems quinoa’s popularity as a health staple has actually driven prices up, making it too expensive for the Peruvian populations that farm it. So for our purposes, let’s assume any of these 5 quinoa recipes are part of a well-diversified diet.

Quinoa image via Shutterstock