2 cups quinoa
3 1/2 cups water
1 bag peppermint tea
1 tablespoon olive oil
Fresh mint, basil and cilantro
Place them in pot with peppermint tea bag and bring to a boil.
Cover and simmer for 15-20 minutes, then remove from heat and let stand for 5 minutes.
Add olive oil and fluff with a fork.
Garnish with chopped fresh herbs and serve.