Quinoa smells/tastes funky to me; there's some kind of metallic twang to it. And it's not just me. I know, I know, it's a superfood, and a complete protein, and eating it gives you x-ray vision and telepathy. But for me it's just unpleasant to eat, unless you somehow deal with the funny flavor.
As those links above will tell you, though, there are a number of things you can try:
- washing it before you cook it,
- soaking it for a while or overnight before you cook it,
- cooking it with a soup base of some sort (chicken stock, pork stock, vegetable stock, etc.) instead of plain water, or
- toasting it
This was one of those on-the-spot experiments of mine, though, from the Middle Eastern influenced chickpeas and red beans to the subsequent stir-frying with the quinoa. As such, unfortunately, I didn't keep good track of the exact proportions of ingredients. I'll have to come back with a recipe in another post.
But--I can point you to what made the chickpeas Middle Eastern, which is a new seasoning combination to me and a nice discovery: Za'atar. Here are a few recipes, each with slight variations in proportions and what the herb is besides the universal sumac, sesame seeds, and salt. So basically, the exact proportion doesn't seem to be critical, but similar amounts of each, and less salt than the other ingredients.