2 tbs diced onion or shallot
6 cloves garlic, minced
1 tbs EVOO
400g/14 oz quinoa
700ml/1 1/4 pints chicken stock
1 1/2 tsp chopped fresh thyme 0r 1/2 tsp dried thyme
1 bay leaf
115g/4 oz bottled roasted red peppers, diced (a treat in and of themselves!)
salt and pepper (I didn't use either but the recipe calls for it, to taste)
1. In a large saucepan, cook the onions and garlic in the hot oil over medium heat until tender. Stir in the quinoa and cook, stirring constantly, until it is golden brown (about 5 minutes). Stir in stock, thyme and bay leaf. Bring to the boil; reduce heat; cover and simmer for about 20 minutes or until quinoa is tender and fluffy. (I found that fater 20 minutes, I needed to take the lid off and stir constantly for about 5 minutes to reach desired consistency).
2. Discard bay leaf and stir in roasted peppers. Season to taste, if desired.