Quinoa with Herbs and Mixed Olives - Rachael Ray Every Day

    Quinoa with Herbs and Mixed Olives

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    quinoa with herbs and mixed olives
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 1/2 cups quinoa, well rinsed
    • Salt
    • 1/2 cup pitted and thinly sliced black and green olives
    • 1/2 cup pine nuts, toasted
    • 1/3 cup fresh basil leaves, finely chopped
    • 1/3 cup cilantro leaves, finely chopped
    • 1/3 cup flat-leaf parsley leaves, finely chopped

    Preparation

    In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa and cook, stirring, for 1 minute.

    Stir in 2 1/4 cups water, season with salt and bring to a boil over high heat. Lower the heat, cover and simmer until the water is absorbed, about 15 minutes. Let stand for 5 minutes. Add the olives, pine nuts, basil, cilantro and parsley and toss with a fork to combine; season with salt.