Quinoa is so yummy, quick to cook, and light and fluffy if cooked properly. It is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It’s gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins, and vitamin E. Make sure you soak it for a few hours or overnight, or at least rinse it really, really well, to get rid of the bitter coating that is it’s natural protection from bugs.
– 1 cup quinoa
– 1 1/2 cups chicken broth
– 2 cups halved cherry tomatoes, or tomato chunks
– 100g (3 oz) mozzarella cheese, chunks or grated
– 1 cup torn fresh basil leaves
– 2 1/2 tablespoons fresh lemon juice
– 1 tablespoon olive oil
– 1 clove minced garlic (opt.)
– salt & freshly ground black pepper
Soak quinoa overnight, or at least rinse really well.
Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
Stir in cherry tomato halves (or tomato pieces), mozzarella and basil.