Spanish Quinoa with Olives

Spanish Quinoa with Olives

Food Network Magazine

Sauté 1 chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes.

Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric.

Add 1 & 1/2 cups water and 1 teaspoon kosher salt; bring to a boil.  Reduce the heat to low; cover and simmer until tender, 15 minutes.

Stir in 1/4 cup each pimiento-stuffed olives and chopped cilantro.