1 clove garlic, minced
1⁄3 cup chopped onion
1 cup quinoa
2 cups low-sodium chicken broth
1 teaspoon parsley
1⁄2 teaspoon thyme
1⁄4 teaspoon salt
In a medium-size saucepan, bring olive oil to medium heat. Add garlic and onions; sauté for 2 minutes.
Add quinoa and stir until lightly browned, about 4 to 5 minutes. Stir in chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 to 20 minutes.
Toss quinoa together with parsley, thyme and salt. Serve warm.