Ready in just minutes, this dish complements dozens of entrées. Quinoa originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. The flavorful red palm oil in this recipe makes the flavor and the color pop!
1/4 cup red palm oil
1 onion, diced
3 cloves garlic, crushed
5 to 6 cups cooked and thoroughly cooled quinoa
In a cast iron skillet over medium heat, sauté the onions and garlic in the oil until soft.
Add the quinoa and mix in gently, without mashing up the beautiful grains.
Bring all to a warm temperature.
Salt and pepper to taste.
Remove from heat and serve!