Servings: 0 serving
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Lightly crunchy quinoa
Savory sun-dried tomatoes
Lemon for a zing A timeless classic dish
Gently cooked for full nutrition
Fuel for the body
Savory sun-dried tomatoes
Lemon for a zing A timeless classic dish
Gently cooked for full nutrition
Fuel for the body
Equipment
Baking Sheet
pot
food processor
Ingredients
- 1 cup of organic quinoa
- 2 tablespoons of extra-virgin olive oil
- 4 cloves of organic garlic, minced
- 1 cup of sun-dried tomatoes, chopped
- 1/4 teaspoon of red pepper flakes
- 2 tablespoons of fresh parsley, chopped
- 1 teaspoon of Celtic sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 cup of freshly squeezed lemon juice
Instructions
- Begin by gathering all of the ingredients: 1 cup of quinoa, 2 tablespoons of olive oil, 4 cloves of garlic, 1 cup of sun-dried tomatoes, 1/4 teaspoon of chili flakes, 2 tablespoons of freshly chopped parsley, 1 teaspoon of sea salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 cup of freshly squeezed lemon juice.
- Rinse the quinoa under cold running water until it is free of any dirt
- Meanwhile, heat the olive oil in a medium skillet over low heat
- Add the cooked quinoa to the skillet and stir to combine all of the ingredients
- Remove from the heat and stir in the lemon juice.
- Serve warm in individual bowls and enjoy the sumptuous flavors of nature's bounty.
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06/10/2024 12:05 pm GMT
