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Quinoa With Fresh Cilantro

Cultivated in the Andes for centuries, quinoa has been called "the ancient food of the Incas." Highly nutritious, this grain looks like couscous and has a distinctive earthy, nutty flavor. It is easy to prepare and makes a great chilled grain salad. This recipe may be prepared one or two days ahead of time and reheated in the microwave. It keeps well in the refrigerator for up to five days.

1 lb. quinoa (2 1/2 cups dry)
2 Tbsp. olive oil
1 cup finely chopped onion
2 Tbsp. vegetarian chicken-flavored powder
3 1/2 cups boiling water
1 bay leaf
1/2 cup fresh cilantro, chopped
1/2 tsp. ground white pepper
Salt, to taste

• Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
• Heat the oil in a 4-qt. saucepan and add the onion. Sauté until translucent.
• In a small bowl, dissolve the "chicken"-flavored powder in the boiling water. Add to the saucepan.
• Add the rinsed quinoa and the bay leaf. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 to 30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
• Add the cilantro and the pepper. Season with the salt as desired.

Makes 8 cups