Herbed Quinoa

1. 1

   Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a boil over medium-high heat.

2. 2

   Reduce heat to medium, cover partially so the steam can escape, and cook at a slow boil until grains have doubled in size, become translucent, and are cracked open so that the spiral germ of the grain is visible, about 12 minutes.

3. 3

   If necessary, continue cooking, uncovered, until all the liquid has been absorbed or has evaporated, which may take 1 more minute.

4. 4

   While quinoa is cooking, combine olive oil, garlic and a generous amount of pepper in a warmed medium-size bowl.

5. 5

   Just before the quinoa is cooked, coarsely but neatly chop basil leaves and mix them into the olive oil mixture.

6. 6

   When quinoa is ready, add it to the olive oil, tossing until it is thoroughly combined.

7. 7

   Check seasonings and serve immediately.

8. 8

   Nice accompaniment to steamed fish or to roasted meats or poultry.

9. 9

   Or serve as a main course along with a variety of vegetables and salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.