Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.

Bring the water or broth to a boil in a small saucepan and add the quinoa.

Cover the pan, lower the heat, and simmer for 12 to 15 minutes or until the liquid is absorbed.

Check that the quinoa has halos (a sign of doneness).

Let the quinoa sit for 5 minutes with the cover removed to allow excess moisture to evaporate.

While the quinoa is cooking, heat the olive oil in a sauté pan.

Add the finely sliced spring onions to the pan.

Sauté the spring onions until tender, about 6 to 8 minutes, allowing them to caramelize slightly.

Add the dry vermouth to the sauté pan and cook for 1 minute more to reduce the alcohol.

Add the cooked quinoa to the sauté pan with the sautéed onions and vermouth.

Blend the quinoa, onions, and vermouth well together.

Stir in the minced fresh tarragon.

Cook for 1 minute more to infuse the tarragon flavor.

Season the risotto to taste with salt and fresh ground black pepper.

Serve immediately.