• Salt
• 1 1/3 cups quinoa, rinsed thoroughly
• 2 large mangoes
• 1 jalapeno chile, seeded and diced
• 3 scallions, including 1 inch of the greens, thinly sliced
• Curry vinaigrette (see attached recipe)
• 1/3 cup roasted almonds

Bring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.

Makes 4 servings.

>-- "Vegetarian Cooking for Everyone" by Deborah Madison.

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• 1 garlic clove
• Salt
• 2 tablespoons yogurt, mayonnaise or sour cream
• 2 teaspoons curry powder
• 1 1/2 tablespoons fresh lemon juice
• 5 tablespoons light olive or sunflower seed oil
• 2 tablespoons finely chopped cilantro

Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a press.

Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes about half a cup, or 4 servings.

-- "Vegetarian Cooking for Everyone" by Deborah Madison.

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• 1/2 cup red quinoa
• 1 sweet potato (about 6 ounces), baked and flesh scooped out
• 2 tablespoons extra-virgin olive oil
• 1/2 cup onion, finely diced
• 1 tablespoon garlic, minced
• 1 teaspoon cumin, ground
• 1/2 teaspoon smoked paprika
• Half of a 14-ounce can of kidney beans, rinsed and drained
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, ground
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup bread crumbs

Place quinoa in a fine sieve and rinse under cold water until the water runs clear (this helps to remove any bitter residue). Place quinoa in a 1-quart saucepan, cover with 3/4 cup of water, and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 10 to 15 minutes). Set aside to cool.

Coat a nonstick pan with extra-virgin olive oil and place over moderate heat. Add the onion and garlic and gently sauté until translucent. Add the cumin and smoked paprika and cook for another minute. Place in a mixing bowl.

In a food processor, combine the sweet potato and kidney beans; pulse until it attains a pastelike consistency.

Add the potato mixture to the mixing bowl with the onions and garlic. Add all the other ingredients and mix thoroughly. Chill in a refrigerator for one to two hours.

Remove from refrigerator and form into patties. (If mixture is too loose, add more bread crumbs). Cook on a grill or in a pan.

Makes 6 to 8 servings.

-- Kelly Cook, chef, Uncommon Catering of Philadelphia

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• 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon smoked Spanish paprika or other paprika
• 1/2 teaspoon granulated garlic
• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
• 3 1/2 cups low-sodium chicken broth, plus more if needed
• 1 tablespoon tomato paste
• 2 cups quinoa
• 1/2 cup finely chopped dry-cured chorizo
• 1 cup frozen peas
• 1/2 cup thin strips roasted red bell pepper, preferably fire-roasted
• 3 tablespoons chopped fresh flat-leaf parsley

Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat. Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to a plate.

Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot. Stir the broth into the pot, scraping up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.

Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done -- it should have no opaque white dot in the center -- and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.

Stir in the peas and roasted red pepper. Cover and let sit for a minute. Stir in the parsley just before serving.

Makes 4 servings.

-- "Whole Grains For Busy People" by Lorna Sass (Potter, 2009)