Quinoa is a grain that has 20% more protein than other whole grains and is loaded with vitamins A, E, and B, calcium, potassium, magnesium and iron. Rinse well before cooking to remove the coating of saponin, a bitter soapy-tasting natural substance that protects the plant from insects and birds. Wheat and Dairy Free Serves 4 (as side dish)

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

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.