My preferred way to use quinoa is in a cold tabouleh type salad. The ingredients for todays salad were:
chives (from the garden}
parsley (from the garden)
red and orange mini sweet peppers
The quinoa salad was served in baked whole wheat chapati shells.
Just in case you are interested, the chapati shells were made from whole wheat sourdough starter, sugar (to balance the sourness), powdered kale, salt, whole wheat flour and olive oil.