Recipe adapted from the Kitchn
Ingredients:
1 c quinoa
1 t olive oil
1 3/4 c chicken stock (or water with 1 1/2 t chicken "better than bouillon")
Methodology:
Rinse the quinoa twice, and drain well. Place in a saucepan over high heat with the oil and mix thoroughly, heating until it is dry. Add liquid and bring to a boil. Turn the heat down as low as possible, cover, and cook for 15 minutes.
Remove from heat and fluff thoroughly. Serve.
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