If this has been done already - my apologies.
Quinoa is one of my favourite grains, for both nutritional qualities and taste, and texture. My usual technique is to cook the grains in beef or chicken stock, using a considerable variety of savoury seasonings. The cooked quinoa dehydrates quickly, and most importantly, comes back to life in the field in next to no time.
Recently I had the notion of cooking quinoa in fruit juice, to get a sweeter, more breakfasty sort of meal, and I have to say, it worked like a charm. The reconstituted quinoa is completely infused with the fruit juice flavour, and it makes a really nice, easy to prepare hot meal in the morning.