This is more the beginning of an idea than an actual recipe, but I served this with Pineapple and Kabosu Marinated Pork Chops the other night, and we all really enjoyed it. There were so many other flavors going on (ginger, kabosu, chile peppers, etc.) I didn't want to introduce anything else to the mix, so I just added some of the pineapple we were already using, and some sunflower kernels I had leftover from a batch of snack mix and called it a day.
This was my first time trying the red quinoa. I think I actually prefer it over the regular; it has a milder flavor to it. Some brands of the white quinoa have a somewhat soapy taste, even some that don't require rinsing before use. The red would probably be really pretty as a salad with a bunch of different colored veggies - peppers, carrots, etc.
For 4 servings, bring one cup of quinoa to a boil in 2c chicken broth (or water), then turn to low and cover it until all of the liquid has absorbed (15-20"). Fluff with a fork before serving.