Recipe: Toasting quinoa brings out its nutty flavor

Quinoa, pronounced KEEN-wah, is often hailed as the protein-rich grain of the future. Most sources lump it in with grains although it is technically classified as a pseudo-cereal grain, along with amaranth and buckwheat. That said, and most importantly, it can be delicious.
Many recipes cook it in way too much liquid, waterlogging it into a bland, somewhat limp concoction. I prefer to toast it in a dry saucepan before cooking it pilaf-style, a process that creates an appealing nutty taste and a