Herbed Quinoa

from The Gourmet Cookbook

via Dick Lonergan

serves 8 (or more)

1 1/2 cups (8 ounces) quinoa

3 cups water (or chicken broth)

2 1/2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

1/2 cup thinly sliced scallion greens

1 teaspoon fresh thyme leaves

Rinse quinoa under cold water in a fine mesh strainer. Cook quinoa in a 3 or 4 quart saucepan of salted water or chicken broth for 10 to 15 minutes or until the liquid is absorbed and the quinoa is tender.

Mix cooked quinoa with oil, salt and pepper to taste in a large bowl. Cool, then toss with scallion greens and thyme.

This simple recipe can even be reheated the next day!