Last night I made one of my favorite quinoa recipes, based on this recipe from eatingwell.com. I've posted my changes here before (I used parsley for the fresh herbs last night). I topped the quinoa with seared scallops--heat oil in a skillet over high heat, pat scallops dry and season with salt and pepper, and cook for 2 minutes per side (or less, depending on the size of the scallops. Go here for slightly more detailed instructions from Alton Brown.). The quinoa and scallops were served on a bed of arugula. This quinoa dish is great as a quick, healthy side or served over greens as a vegetarian entrée salad.