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Serves: 4

1 cup quinoa
2 cups chicken stock
1 garlic clove, minced
1 bay leaf
4 peppercorns
2 star anise seed pods
Pinch salt
1 tablespoon olive oil
1 tablespoon chopped mild herbs (mint, chervil, basil)

Rinse quinoa in a fine sieve under cold running water for about 5 minutes or until water runs clear, stirring occasionally. In a saucepan, combine the chicken stock, garlic, bay leaf, peppercorns, star anise, and salt. Bring to a boil. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer until the grains look glassy and translucent, approximately 15 minutes. Remove from heat. Let stand for 5 minutes. Stir in the oil and chopped herbs, using a fork to fluff the grains. Makes 3-1/2 cups. Add steamed vegetables or corn, if desired, and serve with choice of meat.

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