I am a big fan of quinoa, not because it has the “health food” stamp, and not because it’s a “superfood” that sustained the Inca Empire, but because it really is a delicious and extremely adaptable food.  You can make it Indian curry style, Italian style, Chinese style, and the list goes on.  You can serve it with eggs for breakfast, with beans for a light vegetarian meal, or pair it with roast chicken and fresh veggies for a complete dinner.  And best of all, it’s pretty cheap, especially if you buy it in bulk from a health food store. Quinoa has an agreeable nutty flavor and light texture that tastes good hot, warm and cold.  I love how it goes from looking like a collection of tiny pebbles when its uncooked to a light brown translucent mass, with the outer part of the grain separating to form slightly crunchy C-shaped bits. I’ve tried the following recipe hot for dinner, warm with a salad for lunch, and cold with a hot fried egg for breakfast.  All three times, it was yum! Quinoa with Onions, Tomatoes, and White Beans (2-4 servings) 1 cup quinoa 1 medium onion, sliced into medium strips 2-3 cloves garlic, minced 1 can diced tomatoes 1 can white cannellini beans 1-2 Tbsp vegetable oil Fresh ground salt and black pepper In a deep pot with a lid, heat the oil at low/medium heat.  Add onion and stir occasionally until they start to brown.  Do not let the onion burn; turn down the heat if you see any blackness.  After a few minutes, add the garlic. While the onions cook, prepare your quinoa.  To avoid clumping you need to rinse the quinoa in cold water.  This can be complicated with your average...