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.