- 1 teaspoon olive oil
- 1 small onion, sliced thinly
- 1 clove garlic, bruised
- 3 cardamom pods
- 1 1/2 cups quinoa
- 2 cups vegetable stock
- Heat olive oil in a medium saucepan and cook onion and garlic until onion is just translucent.
- Add cardamom pods and quinoa and cook, stirring to coast the quinoa in the oil and juices
- Add stock, cover and bring to the boil. Once the stock is boiling, reduce the heat to a gentle simmer and cook 15 minutes or until the stock has been absorbed and the quinoa is tender.
Serve with your favourite grilled meat, fish or legumes