1 Tbsp. extra virgin olive oil
2 tsp. crushed garlic
4 shallots, minced
3 stalks celery, diced
½ red bell pepper, diced
1 tsp. cumin
¼ tsp. chili flakes
4 cups (950 ml) cooked quinoa
Salt and pepper to taste
In a large skillet over medium heat
SAUTÉ garlic and shallots in oil for 2 minutes
ADD celery, red pepper, cumin and chili flakes
SAUTÉ another 2 minutes
ADD mixture to hot cooked quinoa
MIX well and SEASON with salt and pepper
HOW TO COOK QUINOA
Bring water and rinsed quinoa to a boil (2:1 liquid to grain ratio), reduce the heat to simmer, cover, and cook until water is absorbed, about 15 – 20 minutes. Quinoa is cooked when the grains have turned from white to transparent and the spiral like germ has separated. Cook extra for freezing in separate individual portion size containers. Great for adding to salads and soups.