Quinoa is a great addition to summer salads or mixed with some of summer's bounty and served as a side dish. You can use it as the main ingredient or add it to potato salad or a mixed greens salad. Here it replaces bulgur in tabbouleh.

Two questions about quinoa come up often: Is quinoa a grain or seed? How do you prepare quinoa so it's not mushy?

Although quinoa (KEEN-wah) is a seed that comes from the goosefoot plant, it's commonly put into the grain category for a couple reasons. (Quinoa is also related to spinach and beets.)

First, it's treated like a grain because you cook it like a grain. Secondly, quinoa's nutritional properties mirror those of grains like millet and amaranth.

Known for its nutritional qualities, it's a complete protein, an excellent source of magnesium and zinc and a good source of iron and folate.

Cooking tiny, disc-shaped quinoa is, for the most part, easy. Once cooked, quinoa becomes soft and the flavor somewhat nutty. But before cooking quinoa, it's recommended that you rinse it first under cool water. Place the quinoa in a fine mesh strainer and rinse with cool water. Rinsing rids quinoa of the saponin, which is bitter, that coats the seed.

You can also toast the quinoa before cooking. Doing so will enhance or intensify quinoa's nutty flavor. To toast, rinse the quinoa first in a few changes of water. Add it wet to a dry skillet and toast, while stirring, until it begins to turn golden.

But there are other schools of thought on rinsing and toasting quinoa. According to the makers of I Heart Keenwah snacks, most quinoa is sold pre-rinsed. So, on their website www.iheartkennwah.com, they recommend toasting and then rinsing, saying that quinoa “won't roast as well if it is soggy and not fully dried.”

Although quinoa cooks quickly, it still retains a little crunch. To tell if it's done, look for the slight white crescent-shape to appear.

To cook 1 cup of quinoa to serve as a side dish, place it in 2 cups of water and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed and the seeds are tender, about 15 minutes.

Like many grains, quinoa is a great addition to summer salads or mixed with some of summer's bounty and served as a side dish. You can use quinoa as the main ingredient in a salad or add it to potato salad or a mixed greens salad. When using quinoa in salads, I find a vinaigrette works better than a creamy dressing. The tiny seeds tend to get lost in creamy dressing-based salads.

After a few potato and pasta salads, this Quinoa Tabbouleh hit the spot. The dressing is citrus-based and the salad has all the typical additions of traditional tabbouleh. Serve it as a side salad or with pita or lavash bread.

Serves: 8 (side-dish servings)Prep time: 20 minutesTotal time: 30 minutes1 pound raw quinoa1½ quarts water1/3 cup lemon juice¼ cup olive oil¾ cup grapeseed oil2 cups diced tomatoes1/3 cup finely chopped mint¾ cup chopped curly parsley1 bunch green onions, washed, ends removed, sliced thinSea salt and freshly ground black pepper to tastePita or lavash bread, optionalPlace the quinoa in a fine mesh strainer and rinse with cold water. Place the quinoa in a medium saucepan and add the water. Bring to just a boil, then reduce heat to low. Cover and continue to cook for 10 to 12 minutes or a few minutes longer for softer textured quinoa.Meanwhile make the vinaigrette. In a glass measuring cup, whisk together the lemon juice, olive oil and grapeseed oil; set aside.Once cooked, transfer quinoa to a large bowl and add the tomatoes, mint, parsley and green onion.Pour the vinaigrette over the salad, and toss to coat. Season with salt and pepper and, if desired, serve with pita or lavash bread.