Quinoa is a very nutritious grain, and also has low allergenticity, meaning that few have reported to be allergic to it. It can be used in meals as rice is. I've enjoyed it in vegetable stir fry with chicken and soy sauce. I've also enjoyed a dish that was on the back of a Trader Joes package of quinoa. I've altered the recipe.
Rinse quinoa thoroughly in a sieve or colander, until water runs clear. Cook the quinoa in chicken broth or boullion and water. Meanwhile, cook chicken separately in a frying pan, in strips. You can add oil if desired. You can saute garlic cloves or onions as well. (I usually just add garlic and onion powder instead, after the chicken is cooked). When chicken and quinoa are each cooked, add red, yellow, and green bell peppers to the chicken. Cook until tender, but not limp. Then throw in fresh basil leaves and let them wilt. Or, as I do, you can just use crushed basil leaves earlier in the recipe, and not use the fresh stuff(I ought to try the fresh basil, I'm sure it'd be really good). I cook the quinoa or the chicken, or both, with onion powder, garlic powder, pepper, and crushed basil.
Simple bouillion-free variation from Nov 2010: cook boneless, skinless chicken thighs first, covered. Then use broth from thighs for cooking quinoa, adding as much water as needed for broth. Add salt(try 1/2 tsp per cup broth). No chicken boullion needed. Instead of bell peppers, try shredded cabbage.