One day last year as I was chatting and catching up with my friend Rachel Ferguson, she mentioned that she was vegan. I told her the problem I had with being vegetarian (oh-so-many-years-ago) was that I could not seem to get enough protein. She told me about Quinoa. It has a relatively high portion of protien for a grain. The next time I was in the supermarket, I noticed a box of it in the asile with rice,so I bought it it try it out.
I made Toasted Quinoa Salad with Scallops & Snow Peas from the EatingWell.com website last week. I quite liked it. I liked the fact that the warm quinoa half-cooked the snow peas and red pepper. It gave an interesting warm salad texture. I also used wine vinegar instead of rice vinegar and it worked more than fine. I am sure you can substitute chicken, turkey, tofu or any fish for the scallops and it would be just as good.
I think it will become part of my standard menu portfolio.