Have you gotten on the quinoa bandwagon? (I believe the bandwagon left the station sometime circa 2005, so this is not new news, but I'm still on it so here you go).
Basically, its awesome for you. Its a complete protein. Its high in fiber and protein. And, its yummy. So, there you go. This dish is the perfect package for the quinoa- its hearty and tasty and you could take it in a lot of directions and run.
(the picture turned out badly, so you get this extra jazzy version to make up for it).
-some olive oil
-1 onion, chopped (mine was very small, and it was fine)
-2 tablespoons corriander/cilantro seeds, smushed a bit with the back of the spoon to break them up
-red pepper flakes
-3-4 cloves garlic, chopped
-1c quinoa (I get mine at Trader Joes near the pasta)
-1 can chopped tomatoes (unsalted), including the liquid
-1 and 1/2c broth (I used chicken, you could make it vegan with veggie broth)
-1 can chickpeas/garbanzo beans, drained
Heat the oil and brown the onions. Once they're pretty brown, throw in the garlic, the corriander, cumin, red pepper flakes (to taste), and salt and cook for a few minutes. Then, toss in the quinoa and heat it up for a few minutes. Put in the tomatoes, chickpeas, and broth. Let it boil for a minute then turn it way down and cook for 20 minutes.
This is delicious! And, you can see I've served it with my beer bread, which I am still completely enamored with.