Whether or not you like quinoa or not, I think you’ll like this recipe. That’s because the rich medley of spices yields a dish that tastes only a little like quinoa. Quinoa is a gluten-free grain crop grown for its edible seeds. I like quinoa in general because it is one of the few plant-based foods that is a complete protein, meaning that it has all nine of the essential amino acids in correct proportions necessary for the dietary needs. Additionally, the walnuts in the recipe add over 10 grams of omega-3 fatty acids. So give it a try. Bon Appetit!
1 cup dehydrated sundried tomatoes
1 cup walnuts
1 cup quinoa
2 tbs crushed red peppers
2 tbs fresh garlic
1 tbs dried thyme
1 tbs dried parsley
½ tbs sea salt
½ cup organic extra virgin olive Oil
¼ cup balsamic vinegar
2 tbs organic butter (or soy free Earth Balance if vegan)
Soak sundried tomatoes in olive oil, balsamic vinegar, and all of the spices for two hours or longer. Cook Quinoa by adding it to 2 cups of water and the butter, bring it to a boil and then cover and reduce heat to very low or turn off
the burner and let it continue to absorb the water, usually takes 30 minutes. Put
the tomato mixture in a food processor and chop coarsely and add to the Quinoa. Chop the walnuts or put in the food processor too and add to the Quinoa, mix and serve warm!