Keen On Quinoa

This ancient grain is a super food for vegetarians, the the glutten-sensitive and anyone looking for a healtful dish

1 bunch spinach, leaves only, or 1/2 pound spinach leaves

1/2 cup chopped cilantro

1/4 pound feta cheese, cut into small cubes

freshly ground pepper

2 large red onions, thinly sliced into rounds

1/2 cup white wine (can be riesling)

4 yellow and/or orange bell peppers

Bring 2 cups of water to a boil. Add the 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta. Toss everything together, taste for salt, and season with pepper. Heat a tablespoon of oil in another wide skillet. When hot, add the onions and saute, stirring frequently, until they start to color around the edges, after several minutes. Pour in the wine and deglaze the pan, giving the onions a stir as you do so. Season with salt and pepper and distribute in a baking dish or two large enough to hold the peppers.

Slice the peppers in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer them in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill them with the quinoa and set them in the baking dish or dishes.

Preheat the oven to 400 degrees. Drizzle the rest of the oil over the peppers and bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

From "Vegetarian Suppers From Deborah Madison's Kitchen," by Deborah Madison

Per serving: 520 calories, 17 grams protein, 20 grams fat, 6 grams saturated fat, 73 grams carbohydrate, 10 grams fiber, 25 milligrams cholesterol, 665 milligrams sodium

Quinoa With Sausage, Orange and Fennel

Serves 4 to 6

1 1/2 cups quinoa

3 cups water

1 tablespoon olive oil

1 pound mild Italian sausage

1 tablespoon butter

3 shallots, minced

1 bunch green onions, green parts only, chopped

1 tablespoon fennel seeds

1 to 2 oranges, peeled and coarsely chopped

1/4 cup orange juice, or more to taste

3/4 cup pitted dates, chopped

3 tablespoons pine nuts

salt and freshly ground pepper to taste