Quinoa is full of protein and nutrients, but it is NOT low carb, so you have to be very careful about serving size. I don't eat it very often anymore because I just can't get enough to satisfy me without getting too many carbs.
When I lived in the Andes, I mostly saw it used in soups. Just rinse it out and fling it into a veggie or chicken soup. I also like to put it in a soup called locro. Basically it is a chicken soup with lots of oregano and melted queso fresco (Mexican fresh cheese works for this) along with quinoa. A very nice comfort food. It is also authentically served with yellow potatoes and chunks of meat.
I love this recipe too...but I cut down on some of the sugary add-ons to reduce the carbs a bit: iowagirleats.com/recipes/superfood-salad-w