Rinse quinoa in running water and drain as much water as possible. Heat a sautÈ pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes.
In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Creole spice and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain in tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions.
Yield: About 3 cups / 4 servings