Mediterranean Quinoa

2 T. olive oil
2 cloves garlic, finely chopped
1 c. quinoa, rinsed and drained
1 3/4 c. chicken broth
2 T. capers
1/4 c. pine nuts, toasted
1 c. grated parmesan cheese
2 T. chopped pimento (or tomato or red bell pepper)
3 chopped pepperoncini peppers
1 T. liquid from pepperoncini peppers
1 T. fresh parsley, chopped

Heat olive oil in skillet with garlic and stir until garlic begins to give off fragrance but does not brown. Add quinoa that has been rinsed and drained and stir. Cook for about 5 minutes more. Then add chicken stock and bring to a boil. As soon as the stock begins to boil, turn the heat down and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat, fluff with fork and stir in the parmesan cheese. Then add the other ingredients and stir. Add freshly ground black pepper and a drizzle of olive oil and serve. Serve with a sprinkle of feta cheese, if desired.