Yes. Especially when my granddaughter is here for dinner. She loves it, and it meets her dietary guideline of gluten free. It's a great side with Salmon.

My favorite way is served with Korean sticky chicken.

I also enjoy it drizzled with honey and lime juice.

I mixed it with oatmeal and liked it, but when I tried it as a side dish prepared like a pilaf, I thought it was gross.

I like it. We use that a lot in place of rice.

Some years ago, it was a new phenomenon that attracted attention in restaurants and at dinner parties. At first, it was hard to find except at stores like Whole Foods and local equivalents. Today, it's available from most chains and also at Trader Joes and, alas, seems to have become much less popular than at its peak.

Part of the decline in popularity may be because of how many people try to limit their carb intake and so avoid grains of all kinds. But for whatever the reason, quinoa seems to have gone from trendy to ho-hum for many after just a few years.

I like the taste fine, even plain, but we eat few grains, no rice, etc.

We like quinoa. I make it as a tabbouleh, using quinoa instead of barley.

Just the other night I roasted eggplant, peppers, onions, carrots, broccoli and asparagus. Cut it into chunks and mixed with quinoa. Delicious side dish.

I cook it for 14 minutes, I like a little crunch, not a soggy mess like the directions say, by cooking for 20 minutes.

I used to add a handful to soups and pilaf. My kids had no idea. When my (now grown up) elder DD mentioned buying it one day, I said, "There's still some left in a jar in the pantry." She said, "You know about quinoa?"

I love it when my kids underestimate me. The same thing happened when they were teenagers, and I sang the words to an Aerosmith song. ;)

I very much like quinoa. I think my favorite is chilled, with red onions, a few chopped veggies, and a tangy citrus dressing.

I do like quinoa, but as Snidely says it has too high of a carb count for me to use anymore. I mostly used riced cauliflower in place of grains, and Trader Joe's has fresh riced cauli for 2.49. Otherwise I make my own, but it's messy to make. You can't even tell it's cauliflower in the bakes I make.

We also like it with watermelon, thinly sliced onions and balsamic vinegar.

Me like too but too high carbs

We like the tri-color quinoa. In fact it is on my menu for next Friday as Salmon Kabobs, Quinoa, Asparagus, and Green Beans (asparagus
for me, green beans for others) OR Salmon Kabobs, Roasted Bok Choy and Quinoa

You can reduce the carbohydrates by sprouting quinoa first, which also increases the nutrients and decreases the anti-nutrients (phytic acid). Without sprouting it still comes in at a 53 on the Glycemic Index of Foods - for those of us who choose foods on the lower half of the Index. It's also a complete protein with a fair amount of fiber - and much higher in nutrition than rice and many other grains. On a carb-reduced diet, a serving of quinoa is one-quarter (1/4) cup (one-half cup on a regular diet), and one-quarter cup provides just under 9 grams of net carbs. So I use a little sprouted quinoa and a lot of vegetables when making tabouli, as an example.

Yes, I like quinoa, especially the red variety. One thing I do with it is add it to one of my large main-dish salads. And I've been known to heat up leftover quinoa to eat as a hot cereal.

I'm not a nutritionist but as far as I understood, the glycemic index is a measure of how fast carbs are digested and lead to sugar in the bloodstream, not a measure of how many grams of carbohydrates are in the food. Foods with a lower glycemic index, like whole grains, simply digest slower and lead to less of a sugar surge. But they're carbs all the same.

The easiest way to reduce the intake of carbs is to simply reduce the intake of carbs.

It makes a great cold salad. Vinegar based dressing, lots of onions and peppers chopped...

The gluten-free component is the only reason why I use it in various salads for one daughter who tries to be gluten-free.