I digress (not unusual). So yes, quinoa, one of the few grain-like food that is a complete protein, which is mighty convenient for my vegetarian self. So it isn't actually a grain, but a seed, just like real-deal wild rice.
I can't remember the first thing I made with quinoa; it may even be this dish. My husband and I probably just keeping making it to revive our argument over how to classify it in terms of warm-savory-food-baked-in-a-dish. Anyways, I got this recipe from Recipes for Health from the New York Times. The recently revamped it and called for squash instead of spinach (tricksy!). I personally like it with spinach, red pepper, and apple. I also prefer a few other additions other than sage from the spice rack: parsley, thyme, and some red pepper flakes. Gruyere is awesome, but I am cheap and I go for gruyere-like cheese, such as comte.
Next stop: quinoa in a sweet dish instead of a savory one. Any suggestions?