I rinse my quinoa repeatedly until the water flows clear before I use it, since some quinoa may be bitter if you skip this step.

• 2 Tbsp oil
• 1 small yellow onion
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1 Tbsp coriander seeds, crushed
• ground black pepper
• 1/2 tsp salt
• 1 Tbsp tomato paste
• 1 Cup quinoa
• 2 Cups cooked chickpeas (if you cook your own from dry instead of buying a can, that keeps the price down)
• 2 Cups veggie broth

1. Saute onions in oil for a few minutes; add garlic and saute a couple more minutes. Add tomato paste and spices; saute another minute.
2. Add quinoa and saute a couple of minutes.
3. Add chickpeas and broth; cover and bring to a boil. Then cover and lower heat to very low, and simmer 18 minutes (or until quinoa has fully absorbed the broth).
4. Refrigerate until cool. Fluff with a fork and serve.

(The recipe in the book actually says this is a pilaf to serve hot, but I really like it as a cool salad.)

source: Veganomicon