Quinoa and cranberry Salad
Ingredients:
Quinoa-1 1/2 cup cooked
Cucumber-1 cup cubed
Large Avocado-1 cubed
Cranberries or raisins-1/2 cup
Dressing:
Balsamic Vinegar-1 tbsp
Honey-1 tsp
Salt-1 tsp or to taste
Pepper-1 tsp
Olive Oil-2 tbsp
Method
Cook the Quinoa according to the instructions. Keep aside.
Cut the bottoms of the  heads (about 1/4inch).Separate the leaves and arrange on a platter.
Whisk the dressing together.
Mix all the salad ingredients and drizzle the dressing all over.Toss the salad.Take a spoonful and fill the Endive Boats with the salad .Serve chilled!

Upma
Ingredients
1 cup cooked Quinoa
1/2 cup peas, steamed
1/2 cup diced carrots, and green beans steamed
2 green chillies sliced
1 cup sliced onions
1 tsp grated ginger
salt according to taste
1 tbsl cashews
Ingredients for Seasoning
1 tablespoon ghee
1/2 teaspoon mustard
1/4 teaspoon channa dal
1/2 teaspoon urad dal

Method
Cook quinoa separately (according to the instructions)and keep aside.
Heat oil in a heavy bottomed pan; add mustard, channa dal, urad dal, and curry leaves. Once dals become golden brown, add in onions, ginger and salt. Saute until the onions are tender and turned translucent. Stir in the green chillies, carrots, potatoes and peas and saute for a few minutes.  Finally add the cooked quinoa, cover the pan and simmer for about 5 minutes.
Turn off the heat and serve hot.