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!