Here is a healthy pancake recipe we've developed that we really love:
Combine the following in a blender until fully mixed. Slowly add quinoa last. Add a little water if necessary to get the correct consistancy.
1/2 cup (before grinding) finely ground raw quinoa
1/2 cup cottage cheese
1/4 cup plain yogurt
1/4 cup chia gel
3 large eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 to 1/2 tsp salt (to taste)
1/2 tsp vanilla extract

Quinoa Flakes are similar to Oatmeal
not sure exactly what they are if they are the husks of the quinoa but they taste nice
and cook rather quickly actually faster than oatmeal and has a more puree texture
Make it just like Oatmeal
I feel that it has a lot of protein like Quinoa seeds but not sure

You can cook quinoa just like rice, only it seems to fluff up faster than rice. I do lots of satayed veggies, tofu, and rice, and I like to substitute quinoa for rice when I need more protein. It's a little fragile, so I don't usually leave it cooking in the pan as long.

Try it for breafkast...
cook a batch up the night before and then take a serving of cold quinoa, some soy or almond milk and some frozen fruit, microwave until just warm...yummy!!!

<<n his opinion he should never have to eat that stuff ever again.>>

Ditto. My hubbo hates quinoa. I'm trying to lose some baby weight so I've been trying everything healthy but quinoa has not been received well. I must admit I'm not all that crazy about the texture either. Everyone says it's like rice or couscous but it seems like mush to me.

Am I doing something wrong when I cook it, anyone?

When I have the budget I use a 5/50 mix of quinoa and millet instead of rice. For everything. Sooo goood...

Here's a recipe I posted not too long ago on my blog:
www.glutenfreehippie.com/2008/...p.html
Super quick and easy, just make up the salad parts while the grains are cooking. Yummy!

Also, I put it in soups, chili, under curries, and they can be sprouted and used in raw dishes. They're a complete protein, too! How could you go wrong? :)

An important trick I learned in Peru: always cook quinoa UNCOVERED. It keeps it from getting mushy or bitter.

WOW thank you fo rthis recipe .. well, actually all of them!!!!!!!!!

I add Quinoa to my brown rice, before cooking, two cups rice, 1 cup of Quinoa, I like the texture and taste of the combination. It does take more water to cook Quinoa with rice, Quinoa is more thirsty then rice. I like to add it to other things, rather then by it self.

Quinoa loves water, i have found that just like rice and Millet to some degree, you control the mushy effect or stickiness by the amount of water you add to it.

Picking up on Sarah's note on Microwaves. The most recent University Study, which is not being sent out to the new media, Microwaves destroy all of the enzymes with a few seconds, and then work on other things after that. The researcher found plastic like compounds in the colons of those who used microwaves regularly, from the changes that Microwaves have on natural compounds in foods.

Knowing they were bad anyway, we stopped their use after that bit of news, We discovered, food taste better cook normally, is more digestible, and we tend to eat less, since we stopped cooking food in our microwave.

That sounds yummy!!!