I'm still getting used to quinoa. I'm well aware of how much healthier it is than white rice, but i love white rice the most. Basmati rice, to be exact. I don't like brown rice, and quinoa is kinda ok but still not my top choice. But, last week, 40lb sack of basmati rice, which I'm sure I've had for 5 years, was finally empty. I think my parents bought it when I first started grad school, and since I barely cooked until mid 2011, the rice just sat and sat and sat unless my parents were in town and cooked with it. The reason I'm telling you all this is because I haven't had the time to head up to Devon and buy another 40lb bag of Basmati, so I've been making different types of quinoa dishes all week. It can be boring to always have quinoa with chicken or fish, so I was looking for a savory, vegetarian way to prepare quinoa. Enter Pinterest. I found this recipe and followed it somewhat closely, except I used Italian seasoning instead of straight oregano, skipped the avocado, added cilantro, and used twice as much quinoa as suggested. In the end, I thought the quinoa was yummy, and hubbs thought it pretty good too. When I make this again, I'll play around with the seasonings some more and cut down on the amount of quinoa so that the dish is a little saucier.