I'm thinking of substituting quinoa for bulgar when "toubouleh" <sp> season arrives this summer. I picked up red and "white" at the bulk food store a couple of weeks ago. I haven't tried the red yet. I am hoping to get some black as well, just don't know where. My brother supposedly knows where I can get black locally but I'm HOPING he brought me some black quinoa from S.A. I will finally have time to see him on Tuesday...I read s/where to store it in the fridge, btw.
The last time I made this, I didn't have enough bulgar, so I used 1/2 quinoa and 1/2 bulgar. It was very nice.