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I make quinoa very often (at least once a week and eat it for several days thereafter), using whatever fresh greens are available. While the quinoa is cooking in a separate pot (usually with just plain water), I'll saute, in a large pan, some onions and/or garlic, along with mushrooms, diced peppers, quartered thick slices of zucchini (great in quinoa; I include at least two small ones), all til tender; then I'll add a large bunch of chopped kale and/or swiss chard (or spinach or broccoli rabe -- but I think kale works best) which I may or may not blanch first, and also saute until tender. When the quinoa is cooked (1 part quinoa to 2 parts liquid, simmered for 12-15 minutes), stir it into the sauteed vegetables, mix thoroughly, season with pepper and salt (I usually prefer to add fleur de sel at the table). This is a wonderful, satisfying dish, that gets even better after a night in the fridge. I make as large a portion as will fit in my largest saute pan because I'll eat it for both lunch (by itself) and dinner for a couple of days. For me, it has almost completely replaced pasta, potatoes and rice. I love it! Like the starches it easily (and more healthfully) replaces, it's extremely adaptable and is destined to similarly become a staple as it gains in popularity.

The "best pizza" honor has long belonged to Worcester Street, New Haven (CT)'s Pepe's and Sally's (that's two different places, a block apart). Copycat "New Haven style" abounds elsewhere in CT, but Alforno in Old Saybrook wears the crown among them, perhaps even beating the long-standing Worcester Street stalwarts. Ask the snobbiest New York City foodies who've tried these spots -- they'll tell you that NY has nothing to compare.

I love this grain also. I tried the recipe on Epicurious once with mint and sweet corn. It was delicious but better for summer, but you can just add whatever vegetables are in season and dress it up a bit. I like mushrooms with it a lot!

I make quinoa paella.

I like making a huge salad with whatever in-season vegetables I have, avocado, toasted chickpeas, and lime juice.

I put ratatouille over quinoa.

I stuff quinoa in bell or poblano peppers.

I serve it instead of rice.

There's lots to do with quinoa!

As a Phoenix resident who also attends Yale, I can say without a doubt that Pizzeria Bianco blows Sally's and Pepe's out of the water.

Remember that song, "Elvis Is Everywhere?" Well, I'm changing it to "Robyn Is Everywhere." And I'm really happy about it. :D Bianco's is yet another reason I have to go visit my Auntie in Arizona. I'll be sure to send photos when I do.

The savvy slice reader is well aware New Haven exists. Adam did a feature on both Sally's and Pepe's and they are just as famous (if not moreso) than DiFara and Bianco's.

The ovens are phenomenal but the fact is the love just isn't there. The love that Bianco puts in to EVERY pie is apparent.

"It's the perfect example of when you can tell food is cooked from the heart or from the soul. It was so simple but deep and complex in its own ways, so much more appealing than a fancy meal with foie gras and truffles. It tasted of the garden, it tasted of his hands." (Link)

New Haven pizza is amazing. It's great....but I can't call it the best. It is something entirely different than what Chris produces.