Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) chicken or vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (2g) dried oregano or thyme

Instructions:

  1. Place quinoa in a fine-mesh sieve and rinse under cold water for 30 seconds to remove saponin; shake off excess water. Preheat oven to 375°F (190°C).
  2. Pour the rinsed quinoa, broth, olive oil, salt, minced garlic, black pepper, and dried herbs into a 9 x 13 baking dish and stir gently to combine.
  3. Cover the baking dish tightly with aluminum foil, ensuring there are no gaps to maintain the steam seal.
  4. Bake on the center rack for 25 minutes.
  5. Carefully remove the foil and use a fork to gently fluff the grains. For a crispier texture, bake uncovered for an additional 5–10 minutes until edges are golden brown.