Have you heard of 'Quinoa'?

This is a grain, like rice, that has tons of protien and fiber, (unlike most other grains). Be sure to rinse in mesh colander well, or it will taste bitter.Here is a recipe to get you started....

Quinoa Chili

This unusual but delicious vegan chili, based on supergrain quinoa, comes
from Toronto author Judith Finlayson's new book The Complete Whole Grains
Cookbook. Since most whole grain dishes soak up liquid if left to sit, you
may need to add extra stock/water if reheating.

1 tbsp olive oil
2 yellow onions, diced
2 stalks celery, diced
2 carrots, peeled, diced
1 red bell pepper, seeded, diced
4 cloves garlic, minced
2 tbsp chili powder, such as ancho or chipotle
1 tbsp pured chipotle peppers packed in adobo sauce
28-oz (796-mL) can diced tomatoes with juices
2 cups vegetable stock
Salt + freshly ground pepper
1 cup quinoa, rinsed well
14 oz (398 mL) can pinto beans, rinsed, drained
1 cup corn kernels

In large, deep saucepan, heat oil over medium. Add onion, celery, carrots,
bell pepper and garlic. Cook, stirring, until vegetables are softened, about
7 minutes. Add chili powder and chipotles. Cook, stirring, 1 minute. Add
tomatoes with juices and stock. Bring to boil. Season to taste with salt and
pepper. Add quinoa, beans and corn. Cook, stirring, until mixture returns to
boil. Reduce heat to low. Cover and simmer until quinoa is tender, about 25
minutes.

Makes about 10 cups (6 servings).