Asparagus and Red Quinoa "Risotto"

I had seen a lot of recipes using quinoa lately, so I decided to give it a try. I muddled through cooking it, and probably didn't do it the right way, but it was fun to wing it.

-1-2 T. olive oil
-1 shallot, finely chopped
-1 clove of garlic, minced
-4 oz. red quinoa
-3 oz. white wine
-hot water or broth (I used water because I had no broth; broth would have been better)
-3 T. grated parmesan
-salt and pepper
-1/3 bunch of fresh asparagus

1. In a small saucepan, heat oil over medium-low heat and cook shallot and garlic for about a minute. Add the quinoa and wine, and stir, letting the grain absorb the wine.
2. Add hot water or broth a few ounces at a time, allowing the liquid to be mostly absorbed each time, and stirring at intervals. The grains will start 'popping' as they cook--when they're mostly popped and the consistency is creamy, stir in the grated parmesan. Season with salt and pepper.
3. Meanwhile, boil fresh asparagus for about 3 minutes. Drain, and serve full stalks on a bed of the risotto.

I thought this turned out fairly well for something so unscientifically prepared, but I don't know that I would want to have this very often. I think I would be willing to trade the healthy qualities of the grain for a more traditional rice-based dish almost any day, but it was still exciting to try something new!