I love quinoa and make it almost weekly. One of my favourite ways to prepare it is to toss it into a saucepan with about a tbsp or two of good olive oil with 1/2 a diced onion and a minced clove of garlic and toast it a bit, stirring until the onions turn a bit translucent and careful not to burn the garlic. Then I add chicken stock (scantly double the amount of the quinoa), 1/3 cup (approx) of chopped dill and the juice of half a lemon, salt to taste. Cover and cook on low for about 15 minutes then fluff with a fork. Yummy with any fish dish.