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. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 165.2 Total Fat 5.3g Sat Fat 0.7g Carb 25.4g Fib 3g Pro 4.9g Sod 325mg CFF 28.3% Recipe by: Food & Wine, Feb 1999 Posted to EAT-LF Digest by Reggie Dwork on Feb 05, 1999,