"I grew up in Ecuador, where my mom often made soup with quinoa, potatoes, and peanuts. Quinoa is believed to have been the Incan kings' grain of choice, and this is a basic recipe for preparing it." -Ximena Cardoso-Sloane, Seattle
1 3/4 cups uncooked quinoa (about 12 ounces)
1 tablespoon olive oil
3 garlic cloves, minced
1 cup finely chopped onion
3 1/2 cups water
3/4 teaspoon salt
How to Make It
Place quinoa in a fine sieve; rinse with cold water, and drain.
Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add onion; sauté 4 minutes or until tender. Stir in water, quinoa, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork.