I have a couple of types of quinoa at the house, and really like the dark variety, it's nutty tasting and cooks well in the rice cooker.
I've always been an oatmeal eater, and in the last couple of years have switched to steel cut oats. They take longer to cook and it's easy to scorch if you're not vigilant at the stovetop, so I have a small crockpot with low wattage that I set up overnight. The oats and some cut up dates and a little salt are topped by the appropriate amount of boiling water. By morning it is perfect.
I bring garden surplus to work and hand out to coworkers. It's a pleasure to see someone get all giddy about a pound of okra or a beautiful smooth eggplant picked only hours earlier. I have plenty at home to cut up, cook, freeze, can, etc. Sharing the wealth is a good thing. We are entering the second tomato season of the year.