Whether you're looking for a protein boost, have gone gluten-free, or just can't get enough quinoa, the Peruvian psuedograin can be used in place of bulgur wheat in tabbouleh, a common Middle Eastern parsley salad. The trick is rinsing then roasting the quinoa, so it puffs up and tastes as fluffy as cooked bulgur wheat.

This particular recipe hails from Brendan Brazier's cookbook, Thrive Energy [1] ($23). Though it's a tad more involved than the traditional tabbouleh, the recipe packs a powerhouse of flavor. Spicy red pepper flakes, tart pomegranate molasses, and cooling mint separates this dish from the rest. Though the recipe is intended to eat cold or at room temperature, leftovers also taste wonderful heated up.