Chicken Rolls and Quinoa

I had the loverly opportunity to go shopping at Win-co the other day... I have a little obsession with this store.... especially with it's bulk foods section. SO many things to try that you would not be able to find in most other stores! One of these things was the Organic Red Quinoa. We've been trying to be more healthy around here, so I bagged about a pound of the garnet seeds (yes, they are seeds, it's a relative of the spinach plant) and took them home. They do take about 15-20 minutes to cook, and it's a 2-1 ratio of water to quinoa. I also had been wanting to try a recipe out from one of my many ward cookbooks for Chicken Rolls. The result was awesome. Quinoa has a nice earthy, almost nutty flavor which complemented the chicken nicely.
So, the supplies:
6 chicken breasts (or thighs) steamed and diced
6 green onions, sliced
8 oz cream cheese
1/4 tsp garlic powder or 1 clove garlic, minced
1/2 tsp thyme
16 pillsbury-type crescent rolls, (if you don't want to bake this it would prob go nicely as a filling for a sandwich)

Heat oven to 350, and mix the diced chicken, onions, cream cheese, garlic and thyme. Divide into 16 portions, or use approx 2T of the mix to place in the crescent roll, and wrap dough around it, covering completely. Dip tops in butter and place on baking sheet. Bake for 20 min or till golden brown.
Then start the quinoa. Boil the water, then add the quinoa, lower to a simmer and cover for 15 min. Quinoa is done when the germ seperates from the seed (they will look like little white c's) and the seed itself is transparent. If needed, turn up the heat and boil off any excess water. It should all be done in it's delicious-ness around the same time. I highly recommend it.