Seco de Quinoa

I'm pretty sure this title just translates as "Dry Quinoa." I've mentioned before that quinoa has high levels of protein compared to other grains, and it is also a "complete" protein since it has all 8 essential amino acids, which is key for vegetarians and vegans. This dish is a basic building block to prepare uncooked quinoa. From here, build entrees or side dishes by adding dried fruits, chopped vegetables, vegan cheese etc.

Place 6 ounces (about 3/4 cup) of uncooked quinoa in a fine sieve and rinse with cold water; drain.

Heat a teaspoon and a half of olive oil in a saucepan over medium-high heat. Add one large, minced garlic clove; saute 30 seconds. Add 1/2 cup finely chopped onion and saute another 4 minutes until the onion is tender.

Stir in 1 and 3/4 cups water, the quinoa, and 1/4 tsp. salt. Bring to a boil, then cover, reduce heat, and simmer for fifteen minutes until the liquid is absorbed. Fluff with a fork.

As I mentioned, you can use this as a base for more creative dishes. Or eat it just as it is! A side portion of 1/2 a cup is 170 calories.

A few suggestions:
Make "tabbouleh" with tomato, parsley, cucumber, and lemon juice
Stuff into hulled-out bell peppers, poblano chiles, or large beefsteak tomatoes and bake in the oven.
Add dried apricots and pistachios.
Give it a Middle Eastern touch with dates and orange sections.
Go Greek with kalamata olives, diced cucumber, and crumbled vegan feta.

Cost:
quinoa $3.99