In 1 T of organic butter, saute 1/4 chopped onion and 1 clove of crushed garlic.

Add 1 cup of well-rinsed and drained quinoa.

Stir and continue cooking for 2 more minutes. Add 2 cups of organic chicken stock, vegetable stock or water.

Add 1 bay leaf, 1 T of chopped parsley and 1 sprig of thyme.

Add a little salt and pepper.

Bring to a boil and cover. Reduce heat to low and simmer for 20 minutes. Check at 20 minutes, at higher altitudes it sometimes needs an additional 5 minutes. Pull out herbs and serve.