Quinoa

Cook quinoa the same way as rice - 1 cup grain/1 cup water, 15 minutes.

Some (most) recipes say to rinse the quinoa first because there is a bitter coating on it.  I don't rinse because it's such a small grain, and difficult to drain the rinse water off. I have never tasted bitter quinoa.

We use it in place of rice or potatoes, just plain (salted of course) or as a cereal in the morning by pouring warm milk over the quinoa and adding raisins or nuts.

two recipes I have for it are: 

Dirty Quinoa
in 2 TBS oil, in a heavy skillet over medium heat brown one diced onion, one diced bell pepper, 2 finely chopped ribs celery and one finely chopped carrot.  Add 1 cup quinoa and stir and brown with the vegetables until most of the grains are golden.
pour 1 2/3  cups water into skillet and add 1tsp garlic salt, 1 tsp onion powder and 1 TBS cumin. reduce heat, cover and simmer for 10-12 minutes.  Add a big handful of fresh chopped cilantro and juice of one or two limes just before serving.

Quinoa Tabouli
Cook quinoa according to directions:
Meanwhile: chop  2 carrots, 2 celery ribs, 1 large cucumber, 1tomato, 1 large bunch parsley and combine in a bowl.  add juice of 3 lemons, minced garlic, 2 tsp balsamic vinegar, 1 TBS olive oil a generous sprinkle of black pepper. (salt if desired, but it's fresher tasting w/out the salt)
Mix vegetable mixture well.
Drain the quinoa and add to vegetables and mix well then chill.

Serve with a sprinkle of feta cheese if desired.

Other add ins include chopped scallions, chopped zuchinni, very finely chopped broccolli, shreaded spinach, pine nuts, walnuts or slivered almonds. 

Be careful with add ins to keep the salad Game-On friendly.