Think Italian arancini, but made with quinoa :: cooked quinoa mixed with eggs, whole-wheat bread crumbs, grated parmagiano, onion, garlic, salt, pepper. Credit to Heidi Swanson of Super Natural Every Day Cooking, a fantastic book.
roasted garbanzo beans. tossed with olive oil, cumin, chili, urfa pepper and salt. roasted at 450 deg convection for 25 minutes until crispy.
a chopped salad of spring asparagus, cherry tomatoes (carpenter produce), avocado, capers, cucumber (english canadian number). Topped with Kenzoil, sherry vinegar, salt and pepper.