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Put Quinoa, water and salt in a medium-size saucepan,
cover, and bring to a boil over medium-high heat. Reduce
heat to medium, cover partially so thesteam can escape, and
cook at a slow boil until grains have doubled in size, become
translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue
cooking,uncovered, until all the liquid has been absorbed or
has evaporated, which may take 1 more minute.
While Quinoa is cooking, combine olive oil, garlic and a
generous amount of pepper in a warmed medium-size bowl.
Just before the quinoa is cooked,coarsely but neatly chop
basil leaves and mix them into the olive oil mixture. When
quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve
immediately.
Nice accompaniment to steamed fish or to roasted meats or
poultry. Or serve as a main course along with a variety of
vegetables and salads.
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