I'm working on using quinoa, but so far my cooking has been very basic. I cook it like I do rice, and use it as a starch in the meal. So far I haven't been very daring, I've just tried a few things, like sauteing it with onions and thyme, or cooking it in chicken broth instead of water.
Since He Who Makes My Heart Go Pitty Pat sent me some saffron for Valentine;s Day, I have been meaning to give this a try.
1 white onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
Pinch of saffron threads
2 Tablespoons hot water
1/3 teaspoon Espelette pepper*
2 cups chicken broth
1 cup Quinoa (Jasmine rice can be used if preferred)
Salt to taste
Rub saffron threads between your fingers to break them up letting
them fall into the hot water, add espelette pepper and let this soak.
Sautee onion in olive oil in a medium saucepan. When almost
translucent add garlic and fry a little longer. Don't allow the
garlic to brown. Add 2 cups water, bring to a boil, add quinoa.
Cover and simmer on low until much of the water has been asorbed.
Then add the saffron and espelette pepper, stir, cover and continue
cooking until moisture has been absorbed.
*If not available a medium hot ground chile powder like Thai Roasted chiles(not chili powder as used to make the meat and gravy Southwest dish)