Aired October 4, 2011

Ingredients
2 tablespoons EVOO Extra-Virgin Olive Oil
2 to 3 celery ribs, sliced thinly on a bias
3 cloves garlic, finely chopped
1 cup quinoa
2 cups chicken stock
2 tomatoes, diced
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
Preparation

Heat EVOO in a saucepot over medium heat. Add celery and garlic, and saut for 3-4 minutes, until tender.

Add in quinoa and stock, and bring to a bubble. Cover pot and reduce heat to low. Simmer 10-15 minutes.

Stir in tomatoes, basil and mint, and serve.

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