1. Preheat oven to 325 degrees.

2. Rinse quinoa 3 or 4 times in a fine strainer to remove bitter coating. (Rinsing is the key to success—and since quinoa is so

fine, it requires a strainer with tiny holes.)

3. Sauté in some of the olive oil until toasty brown. Place quinoa in about 6 cups of cold water. Add 3 teaspoons of bouillon powder.

4.Bring to a boil, cover, and simmer until “squiggly”—approximately 20 minutes.

5. Drain well. Sauté vegetables in remainder of olive oil. Season with black pepper and 1 teaspoon of bouillon powder. Stir. Add cooked and drained quinoa. Stir to combine.

6. Put in oven-safe dish and bake for approximately 20 minutes, until just heated throughout. Serve warm.

7. Optional: Add almonds, apricots, raisins, currants, or sautéed mushrooms.