1,131 plates in 17 days: Quinoa for every part of the plate

At the 17-unit Protein Bar, quinoa shows up in at least 13 dishes, including signature Bar-ritos that sub quinoa for rice.

Bowls at Protein Bar start with warm organic quinoa, before being topped with protein, veggies and more. 

At Little Beet in New York City, where the tagline is “100% guiltin’ free,” quinoa is a side with beets and arugula.

“Quinoa oatmeal has tons of opportunities,” Ludwig says of this Little Beet offering. “It has much more flavor than oat-based oatmeal.”

True Food Kitchen, a seven-unit healthy chain by Phoenix-based Fox Restaurant Concepts, puts salmon on a bed of smoked-onion quinoa in this entree.

Another breakfast application, this one at Jeffrey’s Grocery in New York City, stirs maple syrup, golden raisins and walnuts into quinoa oatmeal.

Celebrity Chef Art Smith created the menu at eight-unit Lyfe Kitchen, where quinoa is mixed into the pancake batter.

At Dimes, a cozy spot off the beaten path in New York City, owners serve the kind of food the owners like to eat, including this spiced quinoa dish.

At Bombay Sandwich Co. in New York City, quinoa salad has accents of Indian flavor from cardamom, dates and chickpeas.

Quinoa cakes are served as a “snack” on the lunch and dinner menus at Beatrix in Chicago and topped with poached eggs at breakfast.

Chopped bacon or duck  confit can be added to the quinoa risotto, a starter at Fountainhead restaurant and bar in Chicago.

Quinoa isn’t just for sides and starters. At Trellis in Chicago, it takes center of the plate in a veggie burger.

At “farm-to-tavern” Farmhouse in Chicago, the burger (made with quinoa) can be paired with one of 35 different craft beers.

A 3 Square Café & Bakery in Los Angeles, all the buns—including on this Quinoa Burger—are homemade.

Quinoa patties form the “bun” of this inside-out twist on a healthy burger, a crowd favorite at True Food Kitchen.

In summer, The Wallace in Los Angeles, swapped eggplant and pinenuts for the squash and pumpkin seeds for a seasonal spin.

Quinoa accents fried Brussels sprouts on the 12-item small plates menu at Goldie’s in Los Angeles.