Today was too beautiful to leave the quinoa uncooked. I had planned to make a traditional, bulgar tabouleh today. In my search for a good recipe I discovered my favourite ancient grain made into a fresh and crisp-looking yumminess found here:
Just make sure you're using a sprouted quinoa.
There are variations such as the red quinoa, some chives, some mint leaves, more coarsely chopped veggies, and more garlic (we are garlic lovers).