Caramelized Onions with Quinoa

Heat a large skillet over medium heat.

Add equal parts of butter and vegetable oil (about 2 tablespoons each) until melted.

Place the quartered onions cut-side down in the skillet. Cook without stirring until they are golden brown.

In a separate bowl, mix 150 ml of water, soy sauce, balsamic vinegar, and sugar.

Pour this mixture into the skillet, reduce the heat to medium-low, and let it simmer. Spoon the sauce over the onions until the liquid reduces to a thick caramelized glaze.

In a separate saucepan, combine the rinsed quinoa, 1 cup of water, dried garlic, salt, and black pepper. Bring to a boil.

Lower the heat to a simmer, cover, and cook for 12 to 15 minutes until the water is completely absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

Meanwhile, sauté the carrot and bell pepper in a little oil until tender.

Fold the sautéed vegetables, chopped green onions, and thyme into the quinoa.

Serve the caramelized onions over the quinoa mixture and drizzle with any remaining glaze.