The Educated Eater Canada

By: Jill Ransom, RHN – Cochrane, AB

“This is my favourite recipe. I eat it first as a side with a meal or salad, then cold for breakfast.”

Ingredients:

• 1 tsp olive oil
• 8 sundried tomatoes
• 2 minced shallots or 2 TBSP onion
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 cup dry quinoa grains
• Pinch cayenne pepper
• 1 tsp sea salt
• 1 TBSP cilantro
• ground black pepper (to taste)

Directions:

1. Rinse quinoa well under lukewarm (approx 1 minute).
2. Heat oil in saucepan. Add diced tomato,  garlic and shallots/onion. Sauté 3-5 minutes until shallots are softened.
3. Add stock, bring to boil.
4. Stir in rinsed quinoa grains and cayenne pepper. Return to a boil.
5. Reduce heat and simmer 20-25 minutes or until liquid is absorbed.
6. Remove from heat, let stand 5 minutes.
7. Fluff with fork, stir in any additional seasonings (note: depending on the chicken broth you use, it is equally good without the salt and pepper)