Ever since I assigned the Healthy Quinoa Recipes story to Melissa Roberts I have been day-dreaming about that Quinoa with Roasted Vegetables and Citrus Vinaigrette dish. I decided it would be perfect to serve with a simple roast salmon last Sunday night. (What better way to prep little brains for the week than packing them with a mega load of Omega 3s? I’m kidding. Sort of.) Of course, as soon as I opened my pantry I realized in all my quinoa-obsessing, I had run my supply dry…and was crushed. I searched the depths of the pantry for something else — rice seemed to be too dream-dashy…but, wait, what was this? MILLET?! Healthy, whole grain millet! I had picked up a box at Whole Foods, eaten it once, and for no good reason, never touched it again. So I just replaced the quinoa with millet in Melissa’s recipe and proceeded as directed. The meal served its purpose — to fill up brains and guts, but it also reminded me of an important lesson: I need to remember not to be so slavish with recipes — I almost always end up discovering something new.