WOW! I'm so excited to find this recipe - I just love the idea of it! Questions: 1) I just got diagnosed with pre-diabetes. Is there a low-carb, low glycemic index, high-protein adaptation for this recipe? 2) A savory, rather than sweet, version of this would also be really good; I don't have much of a sweet tooth (thanks for the germination of this idea to Terrie, who posted that she had quinoa, but had cooked it in chicken broth, and to Kim, whose husband likes all things spicy!). Is it possible for you to give us a "template" of proportions of ingredients, based on their physical characteristics (crunchy, absorbent, liquid-y or gooey, acts as a binder when cooked, etc.)? My imagination is going wild! Think about the possibilities of using garlic! caramelized onions! dehydrated veggies! savory herbs! seasonings such as Thai or Indian curries, balsamic vinegar, La Victoria Salsa Brava, chutney, fines herbes! Chinese five spice powder! Help! My head is exploding with possibilities! ;o)

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