Stuff I learned about using quinoa:
Rinse it well before cooking. The seeds are coated with saponins as a natural protection against insects. The saponins are very bitter if not removed before cooking.
Quinoa is a sponge, you have to add flavors to it instead of thinking of it as it’s own flavor. For example, make a nice salad that tastes great and THEN add quinoa that has been cooked then chilled.
Try toasting it like you are making pilaf, risotto, or Spanish rice. Cook it over medium low heat with a little oil until it smells nutty, then add your flavoring liquid.
Great tips....thank you! And I think rinsing will help a lot because I did find it to be slightly bitter. Glad I didn’t throw it out. :)