1. Heat the olive oil in a small saucepan that has a lid. Add the onion and stir, cooking until soft, about 5 minutes. Do not brown.
2. Add the rinsed quinoa and stir. Add a pinch of kosher salt and black pepper. Continue to stir and cook for about 5 minutes.
3. Add the heated chicken broth (in a pinch you can use water) all at once. Stir. Bring to a boil. Cover. Turn heat to low. Cook for 15 minutes or until liquid is absorbed.
Add a pat or two of butter if you like.
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