1 cquinoa, rinsed *well*
1 Tbspolive oil
1/2 conion, finely minced or diced small (i used yellow and red onion)
1 clovegarlic, peeled and minced
1 cmarinara sauce, or similar
1 csalt-free or reduced sodium vegetable broth (replaces water)
1/2 tspdried greek oregano
·salt and cracked black pepper, to taste
·fresh basil ribbons, for garnish (fresh!)
How to Make Quinoa Italiano
- Use a fine mesh strainer and rinse the quinoa well. DO NOT skip this step!
- Heat the olive oil in a saucepan over medium heat. Add the onions and garlic; cook until softened approximately 1-2 minutes.
- Add 3/4 cup marinara sauce and the broth; bring to a boil. Stir in the quinoa and oregano and return to the boil. Reduce heat, cover and simmer for 20 minutes or until the liquid has evaporated.
- Remove saucepan from stove top. Stir in the remaining 1/4 cup marinara sauce. Season with salt and pepper. Set aside to stand 5 minutes.
Fluff with a fork, garnish with basil ribbons and serve.