A simple, warming bowl of fluffy quinoa with aromatic garlic and butter. The point tonight is to use up that quarter bag so it stops taking up space. Serve with a fried egg on top or a handful of greens on the side.

Serves 2. 25 minutes, 5 at the stove.

About 670 calories a serving, 19 g protein, 88 g carbohydrate, 27 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Rinse 1 1/2 cups quinoa in a fine sieve under cold water until the water runs clear, about one minute. Bring 3 cups water to a boil in a medium pot with a pinch of salt. Add the quinoa, stir once, and lower heat to a bare simmer.
2. Cover and cook the quinoa for 15 minutes. While it cooks, slice 3 garlic cloves thin. Warm 1 tablespoon oil and 2 tablespoons butter in a small pan over medium heat, add the garlic, and cook until pale gold and fragrant, about two minutes.15 min
3. When the quinoa is tender and the liquid is absorbed, fluff it with a fork and season with salt and pepper. Divide between two bowls and pour the garlic butter over each portion.

Note Swap in minced shallots for the garlic, or stir in 1/4 cup toasted nuts and a squeeze of lemon at the end. Keeps in the fridge for three days. Serve alongside roasted vegetables, a green salad, or top with a fried egg and grated cheese.

Half a cup of quinoa cooks into a light, protein-rich pilaf that stretches to feed two when you build it with aromatics and a little fat. This is pantry cooking at its best, with nothing to buy if you have the staples on hand.

Serves 2. 25 minutes, 5 at the stove.

About 310 calories a serving, 7 g protein, 33 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Rinse 1/2 cup quinoa under cool water in a fine-mesh strainer until the water runs clear, then set aside. Dice 1 medium onion and mince 2 cloves garlic.
2. Heat 2 tablespoons oil in a medium pot over medium heat. Add the onion and cook, stirring often, until it begins to soften and turn golden at the edges, about 3 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the quinoa and stir constantly for 1 minute to coat it with oil.
4. Pour in 1 cup water, add a pinch of salt, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.15 min
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, taste, and season with salt and pepper.5 min

Note Swap fresh herbs like parsley or cilantro for pepper if you have them. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve alongside a soft cheese, canned beans, roasted vegetables, or a simple green salad to round out the meal.

Quinoa half cooks fast and stretches with roasted vegetables and a fried egg on top. Three tablespoons of that half-cooked grain becomes a proper grain bowl when you roast what you have and finish it with protein. This gets dinner on the table in thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 420 calories a serving, 11 g protein, 29 g carbohydrate, 29 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

1. Heat your oven to 425°F [220°C]. Cut 2 medium carrots and 1 medium zucchini into 1/2-inch pieces, toss with 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and spread on a baking sheet. Roast until golden, about 20 minutes; stir halfway through.20 min
2. While the vegetables roast, bring 3/4 cup water to a simmer in a small pot. Mince 1 clove garlic and 1/2 small onion, add to the water with 1/4 teaspoon salt, then stir in 3 tablespoons quinoa half and simmer until tender and the water is absorbed, about 10 minutes.10 min
3. In the last 2 minutes, heat 1 teaspoon butter with 1 tablespoon oil in a skillet over medium-high heat. Crack 2 eggs into the pan and fry until the whites are set but the yolk still runs, about 3 minutes.2 min
4. Divide the cooked quinoa between two bowls, top with roasted vegetables and an egg, season the egg with a pinch of salt and pepper, and serve at once.

Note Swap zucchini for any firm vegetable: broccoli, cauliflower, or Brussels sprouts work as well. Leftovers keep three days covered in the fridge; reheat the vegetables and grains gently, and fry a fresh egg. Serve with hot sauce or a squeeze of lemon.