I sort of followed a recipe, but mostly made this up as a went along. It is NOT the fastest way to cook quinoa. In fact, it seemed to take forever. But it tasted really good when I was done.  It was essentially like making a proper risotto, only using quinoa instead of rice.

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Shrimp and Mushroom Quinoa Risotto

Ingredients:

6-8 cups vegetable broth
1 cup quinoa (I used red quinoa but any kind would do)
1 lb medium shrimp
3/4 teaspoon salt
3 tablespoons vegetable oil
4 tablespoons unsalted butter
black pepper
1 pound mushrooms, trimmed and sliced (I used regular mushroom, but a mix would be better)
1 tablespoon olive oil
1/4 large red onion, thinly sliced
1 garlic clove, thinly sliced
1/2 cup dry white wine
1/4 teaspoon crumbled saffron threads
1/2 - 1 cup finely grated Parmigiano-Reggiano
2 tablespoons chopped fresh basil

Directions:

Prepare quinoa:
Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.

Add 1/2 tablespoon butter and oil to a large pot and heat over moderately high heat until foam subsides, then cook shrimp with a pinch of salt and pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)

Heat 1 tablespoon butter in pot over moderate heat until foam subsides, then cook mushrooms with a pinch of salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/4 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)

Heat olive oil and remaining butter in pot over moderate heat until foam subsides, then cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.

Meanwhile, bring broth to a simmer and stir, then keep at a bare simmer.

Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total.  (There may be some broth left over.) (And I think it took me way more that 30 minutes.)

Add in shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes.  Remove from heat and stir in cheese and 1 tablespoon basil, then season with salt and pepper.  Serve sprinkled with remaining basil.