Quinoa is a good source of both fiber and protein. While I usually serve it as my carby side dish, I've been known to eat a cup or so as a meal when I'm too lazy to cook. I buy it out of the bulk bins at Whole Foods or at Trader Joe's.
1 c uncooked quinoa
3/4 c onion, chopped
3/4 c carrot, finely chopped
2 cloves garlic, minced
2 c chicken broth
1.5 c granny apple, finely chopped
1/2 tsp each salt, pepper, cinnamon
Saute onion and carrots in olive oil until tender and the carrots are beginning to brown, about 5-7 minutes.
Add garlic and cook for one minute. Add quinoa and give the mixture a good stir. (I'm not sure whether you can "toast" quinoa, but oh well).
Add broth, salt and pepper and bring to a boil. Cook on low, covered, for 20 minutes until most, if not all, of the liquid is absorbed. (Don't be alarmed by the little squigglies that look like worms. That's normal ;)
Meanwhile, saute the apples in a little olive oil until tender, about 7 minutes.
Fluff quinoa with a fork and mix in apples and cinnamon. Adjust seasonings if necessary.