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