A Guide to Feeding our Future

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.”


  • 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)


  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)

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