After rinsing very carefully the quinoa, you are gonna heat the olive oil in a pan over medium-high heat and toast the quinoa in it.
Add liquid (1 cup of quinoa to 2 cups of water) and bring to a boil. Stir the salt and the garlic. Bring to a rolling boil. Lower heat and cook, covered, for 15 minutes.
You should see tiny spirals (the germ) separating from and curling around the quinoa seeds when it’s ready. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
While the quinoa is cooking, you can brunoise the red onion, the carrot and the red bell pepper. Heat olive oil in a wok or a pan and sauté the vegetables. Reserve until the quinoa is ready. You can get creative by adding some spices like curry, thyme, pepper -of course- or whatever you like.
Finally, put the quinoa in the wok or pan with the vegetables, mix it weel and serve with a breas loaf and the chopped peanuts on top. Buen provecho!