I love quinoa as an alternative to rice that is safe for someone like me to eat, since I can’t eat rice. It may look vastly different from what most people are familiar with eating however I think it takes on flavors better than rice does. What could be better than adding some heirloom tomatoes to it? This is a dish you can eat hot or cold, as a side or an entrée, and it keeps so I usually make extra and have it as a cold salad for lunch the next day. Plus, it’s simple and quick, just like rice!
1 cup of regular quinoa
1 medium to large side heirloom tomato – chopped
1 to 2 tsp pepper
To prepare the quinoa, for every half cup do 1 cup of water. So for a full cup of quinoa, use 2 cups of water. Make sure you read the package to see if your quinoa needs rinsing or not. Place the quinoa in your water and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until the water is all absorbed. i personally set the timer for 15 minutes, let it cook then take a look under the lid. If it needs more time, I add more time. Remove cover and fluff with a fork.
Add the juice of your lemon and a little zest, if desired. Stir then add the chopped tomato and pepper and stir again. That’s it!
You can also use chicken broth instead of water or add extra lemon juice while the quinoa is cooking, for extra flavor! These funky little grains come in black and red varieties too, both of which work great with this easy dish!