health benefits. The protein and amino acids alone! I love it because it is so full of protein and yet so light on the tummy. I always end up going back for seconds.
This dish is super versatile. Use any kind of olives and herbs you have on hand. For the herbs, I just plucked a variety from my new garden. I really like the purple basil in here because provides a beautiful contrast in color from the green of the other herbs. I purposely made this dairy free, but I think a handful of feta cheese would also be tasty.
Herb & Olive Quinoa
1 tablespoon extra virgin olive oil
1 small yellow onion
1 garlic clove
1 1/2 cups quinoa
2 1/4 cups water
1 cup mixed green and kalamata olives, chopped
1 cup loosely packed mixed herbs (I used green and purple basil, cilantro, and mint), chopped
1/2 toasted almond slivers or chopped almonds
Heat olive oil in a medium saucepan over med-low heat. Chop onion and garlic and add to pan. Cook for 3-5 minutes, until onions are translucent. Add quinoa and cook and additional minute. Add water, bring quinoa to a boil, then cover and reduce heat to low. Cook 15-20 minutes until water is absorbed.
Once quinoa has cooked, transfer to a serving bowl and add olives, herbs, and toasted almonds. Toss to coat.
Serve immediately or at room temperature.