6 WBMO - Quinoa with Sun-Dried Tomatoes

From member .....

• 1 cup quinoa 
• 1 tablespoon (or more, if needed) nsa chicken broth for sautéing 
• 8 sun-dried tomatoes (not oil-packed), diced 
• 2 shallots, minced 
• 1 clove garlic, minced 
• 2 cups nsa stock or water 
• pinch of cayenne pepper 
• 2 tablespoons chopped fresh parsley 
• freshly ground black pepper

Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 minute. Set aside.

Heat chicken broth in a heavy, medium saucepan over medium heat. Add tomatoes, shallots and garlic and sauté for 3-5 minutes, or till shallots are softened. (Add more broth if needed.) Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 minutes, or until liquid is absorbed. Let sit for 5 minutes, and fluff grains with a fork to separate. Stir in fresh parsley and season with pepper. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Free Food