Aired October 4, 2011
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
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.