Well, talk about easy. This is just my basic quinoa of 1 cup quinoa to 2 cups water and 1 tsp. salt, maybe a little extra virgin olive oil for some richness…and a few veggies. Probably about 2 carrots, petite diced, 2 stalks of celery petite diced, half an onion petite diced and 2 cups of kale, cut small. I don’t really chop things much — hate to butcher stuff on the counter top and leave all those good veggie juices behind. I just try to cut things in such a way that they’re fairly small on the first go-’round. Oh, and I added 2 tsp. tumeric here. I use that as much as I can. I think I could have added a whole tablespoon and will next time. That’s it: put on the lid, cook for about 15 minutes, and dinner is on the table.