Quinoa: It's Better Than Rice

I like rice, but I love quinoa. It is a better grain than rice for every reason except for sushi applications.
Quinoa is faster and easier to cook- 2:1 water to quinoa, combine, bring to a boil until water is absorbed.
1 cup of quinoa will take about 15 minutes for all of the water to evaporate. If seasoning beforehand is desirable, the quinoa can be toasted with a little olive oil and spices before adding water.
Quinoa also keeps longer and fresher in the refrigerator without congealing to an unappealing block. I often make batches for a week and then add fresh ingredients when I want to eat it.

Here's what I've been adding to a single-person serving of quinoa, kind of tabouleh-inspired:
Change the proportions to your taste.

• Add 1/2 tablespoon of olive oil
• Juice of 1/2 a lemon
• 1 minced garlic clove
• Equal parts of chopped tomato and minced red onion (approximately a half cup)
• Parsley and Feta (approximately a quarter cup)
• Salt, ground pepper

Delectable.
*Also great with tomato, basil, feta/mozzarella combinations

Still wondering exactly quinoa is? Here's some background from Wikipedia: http://en.wikipedia.org/wiki/Quinoa. Scroll down to Nutritional Value for a good summary.