Caramelized Onions and Quinoa

Makes about 8 servings

Quinoa is a wonderful, nutty grain (really a fruit) that is similar to millet. It is high in protein, vitamins and amino acids. It should be soaked for at least 12 hours by placing the quinoa in 5 cups of water, adding 3 Tbls. of either yogurt, buttermilk or whey. Stir, cover and allow to stand. After the 12 or so hours, rinse and drain thoroughly in a mesh colander. The quinoa should have sprouted and will have very tiny roots appearing.

Ingredients:

2 jumbo or 3 large onions (yellow or red), halved and thinly sliced
1/4 cup olive oil
2-3 Tbls. Sucanat or Sucanat with Honey Crystals
1-1/2 cups quinoa, soaked and drained well (see above)
Salt and freshly ground pepper
1-1/2 cups chicken broth, beef broth or water
2-3 sprigs fresh thyme or ½ to 1 tsp powdered thyme

How to:

1. Put onions in a skillet and cook over medium-low heat. Cover, stirring occasionally until onions are dry and beginning to slightly stick to the bottom of pan. This will take about 20 minutes.
2. Add oil and Sucanat and stir occasionally until the onions brown. This will take another 15 minutes or so. You might have to turn up the heat a bit to start the browning process. Do not over brown.
3. Turn heat to medium-high and add quinoa to onions and sprinkle with salt and pepper. Stir gently a couple of minutes.
4. Add broth or water and bring to a boil. Stir one last time, add thyme, cover and lower heat to low. Cook for 15 minutes. Do not disturb.
5. Uncover and test for doneness. If kernels are hard, make sure there is enough liquid. Add more if needed. Cover and cook for another 5 or so minutes. If there is too much liquid, remove cover and turn up heat, watching that the bottom does not scorch. Once liquid has cooked out, it should be ready to serve.

Serve immediately or at room temperature.

Suggestion: Serve with Key-Limed Chicken, a large salad and fresh, homemade bread and butter.