Sunday, August 1, 2010

Quinoa Greek Oregano & EVOO

1 cup of quinoa
1 1/2 cups water
1 TBSP olive oil
1 crushed garlic
1 TSP Greek Oregano

Bring the water to a boil.
As the water is boiling, sauté the garlic in olive oil for a minute over medium-high heat. 
Add the quinoa and Greek oregano and continue to sauté for another minute. 
Add the quinoa mixture to the boiling water and cover. 
Reduce heat to low and cook until the quinoa has absorbed all the water. 
Turn off heat and let sit for 5 minutes. 
Fluff with a fork before serving.

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