1 3/4 c. of uncooked quinoa
3 3/4 c. water
1/8 c. balsamic vinegar
1/8 c. lemon juice
1 can (ca. 13-15oz.) black pitted California olives, halved or sliced
4-5 large sized Roma tomatoes cut into large chunks
1 medium sweet onion thinly sliced
4 large cloves of garlic thinly sliced
1 tbsp. salt or salt blend (e.g., garlic salt, with Italian herbs, etc.)
1 tbsp. dry oregano
1 tbsp. dry savory
1 tbsp. dry parsley
2 heaving tbsp. dry basil
~1 tsp. oil for cooking

1 3/4 c. of uncooked quinoa 3 3/4 c. water 1/8 c. balsamic vinegar 1/8 c. lemon juice 1 can (ca. 13-15oz.) black pitted California olives, halved or sliced 4 -5 large sized Roma tomatoes cut into large chunks 1 medium sweet onion thinly sliced 4 large cloves of garlic thinly sliced 1 tbsp salt or salt blend (e.g., garlic salt, with Italian herbs, etc.) 1 tbsp dry oregano 1 tbsp dry savory 1 tbsp dry parsley 2 heaving tbsp. dry basil

1. In a large frying pan, cook the onions in oil until aromatic
2. Add all other ingredients to the pan, combine, and bring to a boil
3. Reduce heat, cover, and simmer for 15-20 minutes, stirring once about half way through. Dish is done when liquid is absorbed.