I chopped an onion and a carrot, sauted both in a tablespoon of olive oil for about 5 minutes. Then, I added the rinsed Quinoa and chicken broth with some Tandoori seasoning (Penzey's Spices) and simmered, covered, for about 20 minutes. I then added chopped walnuts and parsley. The walnuts added a nice crunch, and the Quinoa went well with my apricot glazed grilled salmon topped with mango salsa.
Because of the versatility of this product, it's a nice alternative to rice, potatoes, or pasta.