Jan's Quinoa

Jan’s Quinoa
Ingredients:
1 cup quinoa
2 cups water
1/2 cup chopped Italian parsley(fresh)
2 cloves minced garlic
2 Tbs diced shallots
2 Tbs thinly sliced sundried tomatoes
9 Kalamata olives
1/2 lemon
1/4 cup white wine
1 tsp sea salt
¼ cup extra virgin olive oil
Instructions:
Put quinoa and water in a saucepan and bring to a rapid boil. Stir once cover then turn down to a simmer for 15 minutes.
Put extra virgin olive oil in the skillet with the garlic and shallots and simmer until shallots are clear. Then add the salt, sundried tomatoes ,squeezed lemon and wine and let simmer for an additional 3 minutes then take off heat
Put the cooked quinoa in a large bowl. Pour the shallot mixture on top as well as the chopped Italian parsley and Kalamata olives. Toss all together then serve.

This is a great side dish for just about any meal with meat or fish or even by itself as I have had it.

What’s really great about this recipe is the many variations you can make by just being a little creative. You can add as many of your favorite vegetables cooked or raw as you would like such as carrots, cucumbers or radishes for an example. Quinoa is a great source of protein too. I hope you enjoy this tasty dish. Here's to happy cooking and happy eating gluten free and then some!~ Jan