- Heat oil in a large, heavy skillet over medium-low heat.
- Add onions and brown sugar.
- Cook uncovered, stirring occasionally, until onions are very soft.
- Sprinkle quinoa over onions and cook over medium-high heat until quinoa begins to toast and pop.
- Pour liquid over; stir, and cook over low heat for 15 minutes or until liquids are absorbed.
- Add raisins and tarragon after 10 minutes.
- Before serving, add salt and pepper to taste.