I made the quinoa risotto tonight and it took like 15 minutes, awesome. I HATE mushrooms so I omitted them. My plan was to substitute the mushrooms with some of the short ribs I saved from last week's recipe. But then I got lazy and just made the quinoa plain. I used shallots instead of onions because I had some laying around. I also used herbs de provence instead of thyme because I didn't have any thyme and it was the first ingredient on the herbs de provence label. Let's see, what else? Like Jennifer, I changed it to fit my taste, which meant the full cup of wine, woot woot! And I took her advice and added a pinch of red pepper flakes. The result? The quinoa was good, especially after I loaded on the cheese. It looks really plain, hence the dull picture (I have no idea what is going on with that black spot in the corner, btw) but it will probably taste good served with some baked pork chops next week!
If you want to try a different quinoa recipe, this is one I've made often. I know it says to use orzo but I've only ever made it with quinoa and I've always enjoyed it!
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