Peach, Daniel! Get thee behind me!
Quinoa rocks! At least if you cook it right. (It does however look like little worms at times, but I won’t tell you how I came to notice this.)
My good ol’ Peace Corps Ecuador cookbook (couldn’t send us suburanite do-gooders out to the campo without a few recipes - we’d have starved) had a great recipe for a quinoa tortilla. Actually this is more like a vegetarian burger but hey . . .
The recipe is at home, I’m at work, but I’ll give you the basic idea.
You can toast raw quinoa in a dry pan to get a nuttier flavor or cook it as is. You’ll want to cook a cup or two of quinoa in salted water. It does absorb some water, but not as much as rice, if I remember correctly. Mix your cooked quinoa with oatmeal, grated carrot, diced onion, garlic, spices of your choice (I like cumin), an egg or two, and some oil. Mix it up and form it into patties that you’ll fry in some more oil. Vary the proportions of ingredients until the mixture is on the wet side of firm. They won’t stay together like felafel, but they are pretty good nonetheless.