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1 tablespoon olive oil
2 small or 1 very large onion, finely chopped
1 large garlic clove, minced or chopped
2 tablespoons butter or margarine
2 cups uncooked quinoa
4 cups vegetable broth
1⁄4 cup fresh chopped parsley
1 tablespoon chopped fresh thyme
1⁄2 teaspoon salt
2 dashes of lemon juice, optional

Heat oil and saute the onion in the hot olive oil, stirring, until slightly brown. Add the garlic the last minutes and stir well. Melt the butter in a large saucepan over medium heat. Add the quinoa and toast, stirring occasionally, until lightly brown, about 5 minutes. Stir in the broth and bring to a boil. Reduce to simmer, cover and cook for 15 minutes or until quinoa tests tender. In a large bowl, combine all ingredients. Sprinkle with the lemon juice, if desired. Serve warm, room temperature or cold. Serves 8.

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