- 1/2 onion, minced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup quinoa
- 2 cups vegetable stock or water
- 2 teaspoons tamari
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 3 tablespoons minced parsley
In sauce pan, sauté onions in oil until softened and lightly browned. Add garlic and stir for a few seconds. Add quinoa and stir constantly, toasting it for about 1 minute.
Add stock, tamari and salt. Cover, bring to a boil and simmer gently for about 15 minutes, or until liquid is absorbed and quinoa has exposed its little white spirals or tails.
Remove from the heat and transfer to a serving bowl. Fluff with a fork and stir in parsley.
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