Argentinians have enjoyed the taste and health benefits of quinoa long before it became a popular superfood. Try and find a mix of blond and black varieties.
Serves 4 to 6
Ingredients
- 1 cup (250 mL) quinoa, blond or black or a mix
- 2 cups (500 mL) vegetable stock
- 1 teaspoon (5 mL) kosher salt
- 3 stalks celery, cut in 1/4-inch (6 mm) dice
- 10 grape tomatoes or any variety of small juicy tomatoes, cut in half
- 1/2 unpeeled cucumber, cut in 1/2-inch (1 cm) dice
- 2 tablespoons (30 mL) extra-virgin olive oil
- Juice of 1 to 2 lemons
Directions
- Place the quinoa in medium saucepan. Rinse well with water a few times and then drain. Add the stock and salt, and bring to a boil over high heat. Reduce the heat to low and cover with lid. Simmer for 15 minutes or until just cooked.
- Remove the pot from the heat, and using the tines of a fork, fluff the grains to separate. Transfer to a large bowl.
- Add the chopped vegetables and olive oil, and the lemon juice to taste. Season with salt and freshly ground pepper.