As the weather cools in the fall, warm food is comfort food. I love quinoa because it is so versatile and easy to incorporate into several recipes. The high protein value, the fiber and the minerals in quinoa make it a great super-food. It is classified as a seed and not a grain and therefore it is a great substitute for any grain-craving. This version blends zesty Italian herbs and spices to create a delicious side dish or main dish. Bon Appétit!

Boil 4 cups of vegetable stock and add 2 cups of quinoa

Cook slowly over low heat for about 20 minutes, stirring frequently.

Once the quinoa is plump and all the liquid is absorbed, transfer the quinoa to a large bowl.

Add the following:

3 tomatoes, cut into cubes (or 1 large can of diced tomatoes)

1 small onion, chopped finely

1 teaspoon crushed garlic

2 stalks of celery finely chopped

½ cup fresh basil leaves, finely chopped ( or 2 tsps. dried)

2 tsps. Oregano

1 tsp. Rosemary

1 tsp. Thyme

1 tsp. Himalayan salt

Optional: 2 eggs beaten

Gently mix and pour into an oiled glass casserole dish. Top with a bit of organic cheese if desired.

Bake at 350 F for about 30 minutes. Enjoy!