Quinoa with Tomatoes & Parsley Recipe

Leftover parsley inspired me to make this quinoa dish.  Tri-colored quinoa was used here, but any quinoa will do.
Leftover parsley inspired me to make this quinoa dish. Tri-colored quinoa was used here, but any quinoa will do.

It’s time for a recipe with my favorite super food, the protein-rich, vitamin-infused quinoa! While in Peru, I had access to ample quinoa as the seed hails from this Incan empire. A multitude of quinoa varieties exist with white, red and black being the most common. The white is the least tart of the three, so it is often the most preferred and most readily available. The recipe below used tri-color quinoa, but any type of quinoa will do. Quick tip for cooking quinoa: add 2 parts water to 1 part quinoa, bring to a boil, then simmer with lid for about 10-15 minutes, stirring occasionally until all water has been soaked up. Rinsing is recommended to wash off the seed coats before cooking.

Ingredients:

Quinoa, tomato, raw garlic, fresh parsley, ½ key lime, olive oil, salt & pepper

Directions:

  • Cook the quinoa.
  • Stir in a few tablespoons of olive oil, half a key lime and salt & pepper.
  • Mince 2-4 garlic cloves (depending on serving size and garlic preference).
  • Chop 1-2 tomatoes.
  • Chop the fresh parsley.
  • Add the garlic, tomatoes and parsley. Mix together.
  • Serve, eat, enjoy!
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