Quinoa - I use mine mainly for Quinoa Tabbouli for this recipe:

"Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Always rinse quinoa before using. Serve with pita bread."

INGREDIENTS:
2 cups water***
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice 3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
DIRECTIONS:
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 5/1/2013

***Use vegetable or chicken broth instead of water (Better than Bouillon Brand) Leave out salt if broth contains salt!
Use more lemon juice than called for
Olive oil is a must