Quinoa with Herbs and Mixed Olives

Wow what a busy month!!! I have been in Michigan for almost 3 weeks now and I have a couple more to go. I got to get together with a bunch of old college friends while I was home and we made a wonderful dinner for our friend who just had a baby 3 weeks ago. My addition to the feast was this recipe for Quinoa. My friend Katie made a great citrusy orange roughy, which I will post later. We had a great time catching up, trying to watch a movie and caring for little Viv. I recommend this recipe to everyone, because it is super healthy and you get a ton of protein for this little grain. This recipe is from the April 2009 Everyday with Rachael Ray.

2 T. EVOO
1 small onion, chopped
1 clove garlic, chopped
1 1/2 cups quinoa
salt
1/2 cup pitted and thinly sliced black and green olives
1/2 pine nuts, toasted
1/3 cup fresh basil, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped

1. In a large sauce pan or deep skillet, heat olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add quinoa and cook, stirring, for 1 minute.
2. Stir in 2 1/4 cups water, season with salt, and bring to a boil over high heat, cover and simmer until water is absorbed, about 15 minutes. Let stand for 5 minutes. Add olives, pine nuts, basil, cilantro, and parsley and toss with a fork to combine.
   

THE VERDICT: Everyone loved it and it was gone. I think her beautiful kitchen with awesome appliances made it better. HEHE!! I would kill for her new home and kitchen. Should have took pictures, oh well. Oh and I had a great sous chef, Thanks Raeanne!