Quinoa with Olives and Olive Oil

Servings: 2 | Serving size: about 1 cup

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Serve hot or cold.

Preheat the oven to 375F.

Place the tomatoes in the oven on a piece of aluminum foil.

Roast for 20 minutes.

After the tomatoes have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.

After 20 minutes, remove the tomatoes and set aside to cool.

Remove the green onions and place on a plate to cool.

When the green onions are cool, slice into 1/4 inch sections.

Place the water, salt, and marjoram in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, add the tomatoes, the green onions, olives and extra virgin olive oil.

Stir gently and then serve.