Since I started eating healthier in the past seven to ten years, I’ve developed a big love for quinoa. It’s versatile, so I always try to incorporate it into whatever I’m cooking, from breakfast to desserts. It has a lot of protein and a lot of fiber. I love garnishing it with cilantro, too. Not everyone likes the taste of cilantro, so you can leave it out, but the tangy dressing is a nice balance to this hearty grain. Also, if you don’t have grapeseed oil, you can substitute olive oil. This salad can easily be cooked ahead of eating, which also makes it an easy and healthy dish to bring to a potluck.