Like "I don't care for it by it's self. I use it with a blend of lintels, wild rice, barley and some kamut or spelt. All this mixed with some walnuts and almonds is a GREAT pilaf. if I do cook it alone, it usually ends up as something mixed into a meal or salad. It takes on what ever flavor you cook it with because it really has almost no flavor of it's own. For me, these kinds of carbs tend to run about the same in the glucose department. But as for health, quinoa and kaumt have everyone beat. They're ancient grains and still have a lot of nutrient value."