Quinoa Nicoise
serves 4-6
Briny black olives, garlic and fresh chopped basil transform protein-packed quinoa into a savory side dish inspired by the South of France.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups quinoa
1 small onion, chopped
1 teaspoon olive oil
2 cups water
12 large brine-cured black olives, pitted
2 garlic cloves, pressed or minced
2 tablespoons olive brine
1 tablespoon chopped fresh basil leaves
prep: 5 minutes
total: 20 minutes
strainer
heavy saucepan
1. Place the quinoa in a strainer and wash under a constant stream of cold water for about 2 minutes.
2. Meanwhile in a large heavy saucepan, cook the onion in the olive oil over moderate heat until softened. Add the water and bring to a boil. Add the washed quinoa and stir several times. Simmer for 15 minutes until all of the water has been absorbed and the quinoa is fluffy and tender.
3. While the quinoa is cooking, chop the olives well and mix with the garlic, olive brine, basil and a sprinkling of salt and pepper. Blend the olive mixture into the cooked quinoa.
