Instructions: Note 1: Original recipe used 3 Tbsp extra virgin olive oil

Heat 1 Tbsp oil in a large nonstick skillet (we added a little water to compensate for the lessened oil). Add the onions and cook over low heat, stirring often, until meltingly soft and deep golden, about 30 min, add a little bit of water as the onions begin to look dry. Season with salt and pepper and transfer to a plate.

Heat the remaining oil in a large saucepan. Add the quinoa and cook over high heat, stirring, until light golden and fragrant, 3 - 4 min. Add the water and 3/4 tsp salt and bring to a boil. Cover and cook over low heat until all of the water has been absorbed and the grains are tender, 12 - 15 min. Fluff the quinoa with a fork and stir in the onions. Season with salt and pepper. Transfer the quinoa to a bowl and serve at once.

Serves 8 (supposed to)

This was wonderful!! We really enjoyed it...but it wouldnt begin to serve 8 in our house.

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