Quinoa, pronounced KEEN-WAH, has always been readily available to be cooked in my kitchen but never quite made it. Something about the blandness or card-boardy taste just didn’t do it for me. Paul recently proclaimed that he would love a “quinoa salad with mint” and that was all it took for me to realize that quinoa, like a basic white t-shirt, just needed accessorizing (or flavored ingredients in this case) to make it good. I would recommend making a batch of this salad and refrigerating it, as it lasts almost all week and makes for the perfect little (healthy) snack.