Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Add 1 teaspoon chipotle chile powder and ¼ teaspoon ground cumin with onion and salt. Substitute ½ cup crumbled queso fresco; ½ cup roasted unsalted peanuts, chopped coarse; and 2 thinly sliced scallions for herbs. Substitute 4 teaspoons lime juice for lemon juice.

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Add ½ teaspoon grated lemon zest, ½ teaspoon ground coriander, ¼ teaspoon ground cumin, and ⅛ teaspoon pepper with onion and salt. Stir in ½ cup dried apricots, chopped coarse, before letting quinoa sit for 10 minutes in step 3. Substitute ½ cup shredded aged gouda; ½ cup shelled pistachios, toasted and chopped coarse; and 2 tablespoons chopped fresh mint for herbs.