Two kinds of Quinoa

Two kinds of Quinoa

Ingredients:

• 3 Telma stock cubes
• 3 cups of quinoa (red and white)
• 2 red onions
• 12 green onions
• 3 cloves of garlic
• Extra virgin olive oil
• 1 bunch of finely sliced European parsley
• ¼ cup of sliced basil
• ½ cup raisins
• ½ cup of crumbled feta
• ½ cup of pine nuts
• Himalayan sea salt
• Cracked black pepper

Steps:

I cooked the quinoa in Telma stock cubes and water as I prepared the yummy added ingredients. The ratio is one cup of quinoa to 2 cups of water. It takes 15-20 minutes before it becomes fluffy when stirring a fork though the grain. I sautéed 2 red onions, 12 green onions & 3 cloves of garlic in one table spoon of extra virgin olive oil and then stir the onions into the cooked quinoa. I added one bunch of finely sliced European parsley, one quarter of a cup of sliced basil, one half of a cup of raisins, one half of a cup of crumbled feta, and one half of a cup of pine nuts cooked until golden brown. I then added ground Himalayan sea salt & cracked black pepper to taste.

** To roast pine nuts -- I place in a shallow pan and cook over a medium heat and constantly shake the pan (in a back &forth motion) until golden brown.

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