This is a recipe from our second cookbook. I use it as a base or side to a grilling dinner - it can be made in advance, and then just add whatever protein I have, or add cooked lentils to fill it out. Leftovers are great for lunch the next day.

Most of you voted that you wouldn’t mind a red-meat option in here every now and then, and we will include one in a few weeks. Until then, this would be a great place to include a good-quality steak. I am not a beef eater myself, but bought a good-quality ribeye for my people, seasoned it a few hours in advance with just salt and pepper and pan-seared it for about 7 minutes total. Let it rest, then sliced, and served it on top of the quinoa. My meat skills are basic at best, but a simple season and sear alongside a good salad or side-dish, seems to go over well.