With so many of us heeding orders to stay at home in these times, a lot of us are rediscovering — or learning for the first time about — kitchen basics. We’re cooking and baking in greater numbers now than we have in decades. And not without reason.

We all have to eat.

I’m going to start to share daily cooking and baking posts, along with handy kitchen tips. Whether you’re new to the kitchen, or feel a bit rusty when it comes to a particular skill or technique, I hope to help with these posts. And if you’re looking for any particular information or recipe, contact me and I’ll do my best to help you out, or point you to the right resource. You can reach me at: noelle@noellecarterfood.com.

So, what exactly is quinoa?

Even if you haven’t tried it, you’ve probably seen it it on restaurant menus, or perhaps spotted bags on grocery store shelves along the dried beans, rice and various grains. (Incidentally, I had to go to the supermarket last week, and everything was cleaned off the shelves except for quinoa.)

A South American grain-like crop, quinoa (pronounced KEEN-wah) is increasingly popular in North American cuisine, with gluten-free seeds or “grains” cooked like rice, added to stews, soups and salads, and even popped like corn. Quinoa is a versatile ingredient, and it’s earthy notes work well with a variety of flavors, and it can be enjoyed hot or cold.

If you've never cooked it before, quinoa is easy to use and cooks up quickly. Simply cook the seeds in boiling water (1 part seeds to 2 parts water) and simmer until the quinoa is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook).

TIP: Before cooking with it, be sure to rinse the quinoa in a strainer under cool running water; the seeds are coated with sapopins (defensive compounds) that can give a finished dish a bitter taste if the seeds aren't rinsed before using.

TIP: Additionally, for extra depth of flavor, try toasting the quinoa before cooking it. After rinsing the grains, dry them in a towel, then toast them briefly in a dry skillet until they color slightly and have a nutty aroma.

And that quinoa I scored at the supermarket? I used it to cook up a batch of “risotto” this past weekend. You can find the recipe below.

MUSHROOM AND QUINOA “RISOTTO”

35 minutes, plus soaking time for the mushrooms. Serves 4 to 6

• 1 cup dried mushrooms, preferably porcini (fresh mushrooms can be substituted; see note

• 4 cups boiling water, more if needed

• 1 2/3 cups quinoa

• 3 tablespoons unsalted butter or oil

• 1 onion, finely diced

• 1 garlic clove, minced (about 1/2 teaspoon)

• 1/4 cup dry white wine

• 1/4 teaspoon dried thyme, more to taste

• Salt and pepper

• Grated Parmigiano, for serving

1. Place the mushrooms in a heat-safe bowl, and cover with the boiling water. Set aside to soak until the mushrooms are rehydratedand softened, about 20 minutes. Drain, reserving the mushroom “stock” in a warm place, and chop up the mushrooms.

2. Meanwhile, rinse the quinoa. Drain and set aside.

3. In a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring frequently, until softened, 6 to 8 minutes. Stir in the quinoa and cook, coating the quinoa with the fat, until the seeds begin to toast, about 3 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the mushrooms.

4. Add the wine and continue to cook, scraping any flavoring from the base of the pan. Continue cooking until the wine is mostly evaporated, 1 to 2 minutes. Stir in the thyme.

5. Add the warm stock, a ladleful at a time, and cook, stirring frequently. Continue adding the stock as needed; as it is absorbed by the quinoa and other ingredients, it will thicken to a sauce-like consistency. Continue cooking until the quinoa is softened and the germ has spiraled from the seeds, 15 to 20 minutes. Depending on the quinoa, you may not use all of the stock, or you may need extra.

6. Spoon the quinoa onto serving bowls or plates, garnishing each serving with grated Parmigiano.

Note: From Noelle Carter. If using fresh mushrooms, chop them up and brown them first, before adding the onions (they also do not need to be soaked before using).