I don't usually buy into food fads or whatever, but I had heard enough about quinoa to think it might be worthwhile to give it a try. Before this I had only eaten it in a salad, which was good, but nothing to get excited about. But then I heard that you can use it as a rice substitute... and that opened a whole bunch of doors... Note: I ramble a bit, but it's a good reflection of what I actually do in the kitchen...
This will serve four people... recipe is as I made it (I don't really measure anything when cooking, so consider all this approximations); below the recipe are suggestions for variations.
This will be easiest in a large non-stick skillet.
3 cups cooked quinoa (I was super happy to discover that you can cook quinoa in the rice cooker; 2 parts water to each part grain. I cooked mine in chicken broth I had handy, but you can pretty much cook it in whatever).
2 cups raw sliced mushrooms (I used mini portas, but you can use whatever mix of mushroom you like. I think this would taste fabulous with lobster mushrooms...)
1/2 cup diced onion (I prefer sweet, but it's onion, doesn't matter that much)
4-infinite cloves garlic, chopped (I like my garlicky, but others may not. Personally, I don't believe there is such a thing as too much garlic.)
1/2 of a small tub of cream cheese (I used Philly Lite).
1/4-1/2 cup milk or cream (depends how saucy you like your risotto)
Blob of butter for sautéing. Use olive oil if you want it to be a smidgen healthier.
Heat skillet on medium-high. Throw on butter or oil. Once heated through, throw in onion. I like my onions just short of burnt, so I cook them a while before adding mushrooms. Continue cooking until mushrooms are to desired doneness (my mushroom desires vary depending on the varieties of mushrooms involved). Add chopped garlic. I like my garlic potent, so I only stir it around for 30 seconds before continuing; however, if you like your garlic flavour milder (it sweetens as it cooks, but loses it punch), add it earlier/cook it longer. Dump in the quinoa; heat through. Turn down to low heat. Throw in cheese; add milk/cream as needed to prevent cheese burn. Mix it all around. Salt and pepper to taste. If it's not cheesy/saucy enough, add more cream cheese/milk/cream.
This is how I made it for a late quick dinner (I already had cooked quinoa handy).
You can of course, throw in all kinds of other vegetables and meat. Spinach would be tasty, or maybe small chopped bits of cauliflower/broccoli. I was tempted to throw in some chicken, but then got lazy. Shrimp would be tasty; but for god's sake, don't overcook shrimp, everyone in Alberta seems to overcook shrimp (except for Olga).
At the onions/mushrooms sautéing stage, you can toss it a few dribbles of balsamic vinegar and let that reduce. I also sometimes throw in a few squirts of Worcestershire sauce. If you want a show, you can throw on some wine or vodka and flambé it at this point too.
A spoonful of curry powder with the cheese adding would turn this into a fusion dish. You can also get creative by adding whatever herbs/spices you find in the cabinet (I would normally do this, but it was late and I was lazy). Parmesan seems like a reasonable addition, but I find it often overpowers; it would make it all clumpier so you may have to compensate with more liquids.
Anyways, I've rambled on enough; I don't think you can really get this wrong... throw stuff in a pan, cook until tasty :)