In Peru, it's often added to soup. A typical Peruvian breakfast is quinoa cooked and blended with fruit for a warm "smoothie". I like to serve it as a side. It's especially delicious as a replacement for bulgar in tabouli. Be sure to rinse the quinoa well. The ratio is 1 cup of quinoa to 2 cups of water. Simmer in a saucepan for about 20 minutes, until quinoa is soft. Fluff and set aside. Meanwhile, prepare the veggies. Chop tomatoes, green onion, cucumber and lots of parsley. Prepare a dressing of lemon juice, olive oil, kosher salt and garlic. Combine everything once the quinoa has cooled and chill until you're ready to serve it.