This recipe comes from WFCC nutritionist Lori Kennedy.
Quinoa is a versatile grain that is gluten free (gluten grains like wheat are high allergens to be reduced in our diet).
¼ sun dried tomatoes
1 ½ cups water
½ cup quinoa
1 ½ cups chopped tomatoes
½ cup diced celery
1 bunch fresh parsley, very finely chopped
1 tsp. dry oregano (or 1 tbsp fresh)
1-2 tbsp tamari (or soy sauce /braggs soy substitute)
¼ cup fresh basil, finely chopped (or 2 tbsp dry)
¼ chives, finely chopped (optional)
3 tbsp cold pressed olive oil
1/3 cup squeezed lemon juice (1 lemon)
black pepper to taste (optional)
Rinse and soak the sundried tomatoes in ½ cup water (boiling water for a quick soak). Thoroughly rinse and cook the quinoa in 1 cup water (set aside to cool). Dice celery and tomatoes and place in large bowl. Add finely chopped parsley, basil and chives. Drain the sun dried tomatoes into the bowl to use it as a dressing complement, finely chop the tomatoes and add. Add lemon juice, oil and herbs. Mix well (can let sit to let flavours blend). Fluff to serve.
