Fresh Spring Onion and Quinoa Risotto

• 1 cup quinoa
• 2 cups water or 2 cups broth
• 2 tablespoons olive oil
• 3 spring onions, bulb and green stems, finely sliced
• 14 cup dry vermouth
• 1 -2 tablespoon fresh tarragon, minced
• salt
• fresh ground black pepper, to taste

1. Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.
2. Bring the water to a boil in a small saucepan and add the quinoa.
3. Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed.
4. The quinoa should have halos.
5. Let sit for 5 minutes with the cover removed.
6. While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes.
7. It is okay to let the onions caramelize a little.
8. Add the vermouth and cook 1 minute more.
9. Add the cooked quinoa to the saute pan and blend well with the cooked onions and vermouth.
10. Add the fresh tarragon and cook 1 minute more.
11. Season to taste with salt and pepper, and serve.

quinoa, water, olive oil, spring onions, fresh tarragon, salt, fresh ground black pepper

Taken from www.food.com/recipe/fresh-spring-onion-and-quinoa-risotto-214664 (may not work)