We've been using it for years. It's a "pseudo" grain that grows at high elevations and is very high in protein. Cooks like other grains with water and in only 20 minutes. It can have a bitter edge if not rinsed well. I like to mix it 1/2 with white basmanti rice which takes the same cooking time and water ratio of 2 water to 1 grain. You get the comfort and taste of a good white rice which is lower in nutritional value because of the processing and the health benefits of the quinoa.I'll often cook it with some kind of boullion paste for added flavor. Highly recommended!