The following recipe is a favorite of mine, and is from the book The Gluten-Free Vegan by Susan O'Brien. I've added some notes at the end.
Spicy Quinoa Pilaf
1-2 tablespoon olive oil
1 small onion, chopped
1-2 small zucchini, chopped
2 teaspoons finely chopped jalapeno (optional)
1 teaspoon finely chopped fresh ginger
3 cups vegetable stock
¼ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground cumin
Pinch of cayenne
1-1/2 cups uncooked quinoa, rinsed and drained
3 tablespoons fresh cilantro, chopped
¼ cup toasted pine nuts
Heat the oil in a large skillet and sauté the onion for 3 – 4 minutes. Add the zucchini, jalapeno and ginger, and sauté for another 3 – 4 minutes. Add the vegetable stock and all the spices (except the cilantro) as well as the quinoa. Bring to a boil, then lower the heat and cover. Simmer until all liquid is absorbed, 10 – 12 minutes. Add the cilantro and pine nuts, and stir. Season to taste with salt and pepper.
Pam’s notes – I don’t like spicy, so I omit the jalapeno, and the cilantro is optional. The pine nuts are a great addition and they’re best added on top right before it is served… otherwise they get funky. I also usually add a splash of cider vinegar for a bit more flavor, as well as a tablespoon or two of soy mayonnaise to make it a bit creamy. Enjoy!