Quinoa anyone?

Roast a cup of whole red quinoa. Put it in a saucepan and add three cups of water. Add a bay leaf, couple of crushed whole black cardamoma, an inch of cinnamon stick broken coarsely, few pods of green cardamom, few whole black peppers coarsely crushed. Soak a strand of saffron in a tablespoon of cold milk and add it to the quinoa while it is cooking. Let the quinoa cook until all water is absorbed and it is fully cooked. Use a fork to loosen the grains. Slice an onion lengthwise. Pan fry it until starting to turn dark brown. Dice it. Garnish cooked quinoa with a teaspoon of roasted cumin seeds and a tablespoon of roasted slivered almonds and fried onions. Enjoy this quinoa by itself, or use it as a base for your salads, or any recipe that calls for rice such as biryanis or fried rice. The flavors and color is intriguing and it is a light and versatile dish that would fully satisfy your palette.