For this recipe, I like the quinoa plain since it will absorb the great flavours of the curry/stew.
My method for quinoa with a "dryer" topping (ie usually a grilled protein) is
- in a dry pan, toast the quinoa like you would a spice
- add a broth that will pair with the protein
- simmer uncovered until the quinoa is to your desired doneness.
- similar to a risotto, add a finely grated (use a zester) hard cheese (like Parmesan) to add
Thank you @gikitiki. That is some great advice. 😀
Need to try that next time I grill some meat or fish.