Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free. If you prefer, you can replace the water-cress with fresh baby spinach leaves.
330 calories; 8 g protein; 16 g fat; 42 g carb.
Egi Maccioni shows us the foolproof way to cook polenta; one secret is to pour the cooked polenta into a pie plate lined with a tea towel, which keeps the polenta warm, gives it shape, and absorbs moisture.