I agree with everyone else- don't toss your quinoa! I tend to use it savory- and like a lot of others, cook it like rice before adding other stuff. Quinoa can be even easier than rice to cook too since you can stir it while it's cooking. A favorite around here is to use it as a stuffing for squash. Cook it on it's own and add some cooked up ground sausage or hamburger or even canned beans (dry kind not green kind), corn, and herbs and seasonings- and stuff winter squash with it. This is also great for stuffing peppers and tomatoes too. Or mixed with asparagus, mushrooms, and fresh tomatoes to stuff summer squash- or stuffing green peppers or tomatoes. A mexican style flavored quinoa is a great replacement for spanish rice as a side or wrapped into tortillias too. And there's tons of sides and salads that can be made with it. Or as a couscous replacement- anything that uses couscous you can use cooked quinoa instead.

According to FNA (the Flora of North America site), Chenopodium quinoa is occasionally cultivated as a grain crop. It keys to Chenopodiuim berlandieri and is related to it, but has larger leaves and inflorescences. It is probably not possible to reliably determine species of your plant from photos and general descriptions.

Quinoa is so bland but takes on flavor of whatever you add (or cook it in) so very versatile. I cook a pot of it plain with water. Then I keep in in the refrigerator and add to it according to my preference. Sometimes broth and veggies, maybe a protein (chicken, etc) for savory. Or a bit of milk, fruit, nuts, cinnamon for sweet (like oatmeal). Now I'm hungry!

Well I couldn’t wait and whipt up a batch. Added 1 cup cooked quinoa to 2 cups flour and it came out OK. There is a slight crunchiness not usually present. Presumably from the baked quinoa. Whether that means the Quinoa is ultimately over cooked and therefore bad for you or not (or rendered worthless) I dunno. I wonder if the raw quinoa would cook in the baking process. If so would it expand in the same proportion as when boiling it? No because it's not absorbing water when in the biscuits. The recommendation to saute it before boiling makes me think baking the raw seed in the biscuit might not be much different then sauteing it. Therefore I predict baking the raw seed in the biscuits would be a wasted effort nutritionally. Edit: I did sneak it into some chili which led directly to the biscuit caper.