Personally, I would toss it, but would consider it borderline safe if: -The refrigerator temperature has been colder than 39-degrees F. -Not a lot of opening and closing the refrigerator (which raises the temperature each time). -It doesn't smell sweet(ish) or fermented, or has mold growing on it, -It hasn't been in-and-out of the refrigerator - moving from a safe cold temperature to room temperature several times during the week. As an example, families who take milk out of the refrigerator and let it sit for a prolonged time at room temperature before placing it back in the refrigerator may find their milk sours faster than someone who uses what they need and immediately places it back in the refrigerator and maintains the colder than 40-degrees F food safe temperature. The longer it sits at an unsafe room temperature, the faster bacteria grows. -I would also suggest it be thoroughly cooked if you decide to use it, and not used for a cold salad type dish. There are so many spelling variations for "tabouli", they all look misspelled to me no matter which one I use ;-). Tabbouli, Tabbouleh, Taboula, Tabouleh, Tabouli, Tabboulé or Taboulé (and probably others) -Grainlady

Balego, OMG, I don't have a recipe (yet) to give you. I just winged it, adding things that inspired me right then and there. I started out by making mashed cauliflower, which we now eat instead of mashed potatoes. DH is a family practice doc and feels that potatoes are an empty carb that we should try and avoid whenever we can. I steam my cauliflower and then use a food processor to whip it. For a mashed potato substitute, instead of butter, I add plain Greek yogurt and a tiny bit of prepared horseradish. I was trying to come up with something to do with the mashed cauliflower that I didn't need for that dinner and decided to try and make healthful faux latkes for the next morning's breakfast. I added the cooked quinoa for more texture and body, chopped green onions ( the green part only) for added flavor, fresh chopped baby kale (because I add it to just about everything these days, as it's so good for you). A little salt and pepper. And then I decided to added the whole ground flaxseed meal, which is a great substitute in recipes like this for eggs. I think I used about 2 tablespoons of it. I sautéed the patties, which I made about 2" in diameter, in a non-stick skillet using an organic olive oil spray. We had them for breakfast again this morning, topped with a dollop of plain Greek yogurt in place of sour cream and along side some sliced Heirloom tomatoes I got a great deal on the other day. We love these patties . . . I just now need to make them again, measure this time and write the recipe down! I'll give you the recipe here when I do, though. BTW, another tasty quinoa dish I make all the time is this salad: Top about 3 cups of baby kale in a salad bowl with 1 cup of cooked quinoa. Sprinkle with about 1/2 cup of crumbled feta cheese and 1/4 cup of dried cranberries. Make up a sald dressing with Apple cider vinegar, a bit of balsamic vinegar and sugar, Dijon mustard and fresh ( or dried ) chopped basil. To make this a main dish salad, add garbanzo or black beans and/or canned tuna or cooked chicken. More veggies, too, if you choose. Yummy , healthful and very filling Serves 2 Lynn

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.