Quinoa with Kalamata Olives, English Peas and Oregano

Ingredients

• 2 cups quinoa
• 1/2 cup white wine (or water)
• 3 ½ cups water or vegetable stock
• 2 cloves garlic
• 1 small bunch of oregano (leaves mined)
• 1 small bunch of flat leaf parsley (leaves mined)
• 1 shallot
• ½ cup chopped kalamata olives
• 1 cup English peas
• 1 lemon
• 1 tablespoon honey
• 1 ½ tablespoons of salt
• 2 tablespoons olive oil

Instructions
Add the quinoa to a tall pot with the garlic cloves. Turn the heat on high. After the pan heats up for about a minute, stir the quinoa for another minute, until you can smell the toasting grains. You don’t want to burn them, but to get a small toasted color and flavor (the same with the garlic). Once you reach this point, add the white wine and one sprig of oregano, then add the water and 1 tablespoon of salt. Bring to a boil and then turn down to a simmer, cooking for 20 minutes from the time you add the wine. If there is any liquid left in the pot, strain it out and remove the garlic and oregano.

While the quinoa is cooling, add half of the minced shallot, lemon, oil and olives – letting those flavors get absorbed in the quinoa.

Meanwhile, bring a small pot of water to boil. Drop the peas in the water and cook for 1 minute on a boil. Then strain off the liquid and drop the peas in ice water to cool.

Once the quinoa has cooled, add the remaining ingredients and mix it all together. Taste the salt level to and add accordingly. Also, add more lemon juice if you like it to have a bite.

Source:  Today Show Food