1 tbsp butter or olive oil
1 small yellow onion, diced small
3-4 cloves garlic, minced
2 cups low-soium vegetable broth
1 cup uncooked quinoa
sea salt and black pepper, to taste
1/4 cup Parmesan cheese (or use nutritional yeast for a vegan version)
In a medium sized pan, sautee the onion and garlic in butter or olive oil over medium-high heat for about 5 minutes, until onions are just soft. Reduce heat to medium low.
Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.
Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt and pepper to taste, and top with Parmesan cheese or mix in nutritional yeast.
Makes about 3 – 4 servings