One-Pan Mediterranean Quinoa

One-Pan Mediterranean Quinoa

Ingredients

Serves 2 as main (or 4 as a side)

2 cups / 500 ml water

1 cup / 6 oz / 170 gr quinoa, picked and rinsed

1 medium onion, very thinly sliced

2 cloves garlic, minced

10 oz / 283 gr cherry or grape tomatoes, halved (or quartered if large)

1 teaspoon fine grain sea salt

¼ teaspoon red pepper flakes (adjust to taste)

1 tablespoon olive oil

Handful fresh basil leaves, chopped (plus more for garnish)

Grated parmesan cheese, for serving (optional)

Directions

Add each ingredient to a pot as you finish preparing it.

Bring uncovered pot (no lid necessary) up to a boil, reduce to a gentle simmer (turn heat down to the lowest setting), cover and cook for 15 minutes.

After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

After 5 minutes, remove the lid, and gently fluff with a fork.

The quinoa should be perfectly cooked and the cooking water should be completely absorbed (you should see tiny spirals (the germ) separating from and curling around the quinoa seeds). If not, though I’ve never found it necessary, cook it for additional 5 minutes until all the water has been absorbed.

Sprinkle with basil ribbons, grated Parmesan cheese (if using), drizzle with olive oil and eat immediately.