I use quinoa as a substitue in tabbouleh (but add cucumber). Pre-cook the quinoa then let it cool. Mix with tons of chopped parsley, diced tomatoes, diced onions, diced english cucumber, lemon juice, olive oil, and salt/pepper. Great side dish for grilled meats.

We just had Melissa Clark's Quinoa with Brown Butter and Arugula tonight. Delicious! It's from her book "Cook This Now."

We always cook enough for leftovers and enjoy it for breakfast by stirring in some lemon zest, a bit of maple syrup and topping with orange sections, toasted (unsweetened) coconut and almonds and a whap of homemade ricotta. It also makes good burgers/patties if you stir in cooked vegetables and an egg.

Seared Salmon
On a bed of:

Quinoa
Steamed red cabbage
Fresh corn kernels
Chiffonade of Swiss Chard
Shaved carrot coins
Roasted red pepper, minced
Yellow & Orange Beets
Chiffonade of mint (optional)
Toasted Pine Nuts or Shaved Almonds
Minced Onion
Salt & Pepper
Walnut, peanut, olive or other favorite oil
Cook quinoa acc'ding to pkg. directions, then add the other ingredients. Refrigerate to allow flavors to marry.
Sear salmon fillet and place on mound of quinoa salad.

Cook plain first. Then you can add cold it to salads. Make pilaf, instead of rice. I used it last night mixed with onion, garlic, spinach, tomatoes sauteed. Then stuffed into par-baked zucchini boats and baked off with a little melted mozzarella.
I've said make a salad and use quinoa instead of lettuce ...can't go wrong.

Food52 has lots of quinoa recipes, in all categories from breakfast to dessert. There is also a good blog at www.quinoa.net full of information, basic techniques and recipes. Most of the time we just make a pot up plain, then serve it as is or dressed up later.

This is a real crowd pleaser! http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf