Try this dish and you’ll find yourself wanting to experiment with other flavourful additions to quinoa.
Tomatoes, which are featured in this recipe, provide lycopene, which may help protect against prostate, breast, and pancreatic cancers.
1 1/2 cups boiling water
2/3 cup quinoa
1 teaspoon extra-virgin olive oil
1 fresh Italian tomato, chopped
1 tablespoon fresh parsley leaves, chopped
1 clove garlic, minced
1 tablespoon capers
2 tablespoons slivered almonds, toasted
Salt and pepper to taste
Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water (or broth) and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and a white “tail” appears around each grain, about 15 minutes. Fluff the quinoa with a fork, stir in the olive oil, then add the other ingredients. Add salt and pepper to taste. Serve at room temperature.