snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Quinoa

Quinoa

How To Make a Sage Advice Cocktail | John Cusimano

How To Make Garlicky Mashed Potatoes and Parsnips | Rachael Ray

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

How To Make Root Vegetable Puree | Amanda Freitag

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Creamy Mustard Sauce | Amanda Freitag

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

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

Yield

Serves: 2 as a snack

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.