Quinoa must be really healthy, gluten free, much protein and it can be used in many different ways. Somehow this is also it's problem. I tried to cook it as written in the recipes for about 15-20 minutes and used it as side dish. Actually it didn't taste of much, now I understand why you can use it also for desserts. In a post I read that you must roast it in order to give it a more special nut-like taste. I also did that, still I am not very satisfied.
My next test was to make a hearty stew with little white beans, red lentils, and peeled tomatoes. That was really good, I like the veggie chili taste.
It is important to wash the quinoa with hot water before cooking it, otherwise it will keep a bitter taste of the saponin attached to it's shell.
Onions, garlic, olive oil, quinoa, chili to taste, white beans, red lentils, diced peeled tomatoes, tomato puree, sea salt
If I remember, I put the white beans to soak the day before, this saves some cooking time, otherwise it will work just as well, you just have to let it boil for a little more.
Roast the onion dices and garlic until they are glassy, add water and the white beans. The white beans take the longest time to cook, about 30-40 minutes. When they are nearly ready, add the red lentils which have to cook about 5 minutes, in the end the already cooked quinoa.
Since I am still experimenting, I still had leftover cooked quinoa. If you don't have it cooked yet, you can also add it directly to the stew calculating about 20 minutes of cooking time.
Add one can of peeled diced tomatoes and one of tomato puree, the chills, salt and try if you like to eat it with roasted cumin
What I added apart from that:
I had a cup of vegetable stock still frozen. I did this some time ago, it is a great plus for taste.
So next time you have some time, too much vegetables which have to be consumed, a large pot and some space in your freezer, prepare some of this stock, it can be used in so many ways. Any time you see a recipe which requires the addition of vegetable broth, you can use this. The only difference is that it has less liquid which will save space in your freezer - and there is a huuuuge difference to the vegetable broth you can buy in the supermarket in cans, powder or paste - lots of chemical ingredients and no taste.
Very easy: Start with the usual groundwork: Pot, olive oil, diced onions and garlic in very very thin slices, roast slowly until they have a glassy appearance.
Then add the vegetables cut in small dices, water and let it simmer until the vegetables are well done. I put them in small empty yogurt or curd cup which holdsabout 200 g (7 oz)
Furthermore some already cooked carrots and yellow zucchini, cut in a bit larger dices. I found this dish to be a really yummy alternative, a bit like a Chili sin Carne.
Topping: Sour cream and roasted pumpkin and sunflower seeds
Without the sour cream topping it is a vegetarian, gluten-free, lactose-free and even absolutely vegan dish.