YIELD: 4 SERVINGS
1 cup uncooked red quinoa
2 cups water
Vegetable oil cooking spray, as needed
1 lbs. zucchini, peel on, cut into 1" pieces
2 cups diced Roma tomato
1 lb. artichoke hearts
1 clove garlic, crushed
1 tsp. finely chopped fresh oregano
1 tsp. finely chopped fresh basil
1 tsp. finely chopped fresh thyme
3 Tbsps. lemon juice
2 Tbsps. extra virgin olive oil
¼ cup gluten-free chicken broth
¼ cup chopped fresh cilantro
1. Rinse quinoa in cold water (necessary to get rid of bitterness). Place in a 2-qt. saucepan with water. Bring to a boil, then cover and simmer for 10 minutes or until the water is absorbed and the quinoa is fluffy. Allow to cool.
2. In a saute pan coated with cooking spray, saute the zucchini, tomato, artichoke quarters and garlic for 5 minutes. Add herbs. Toss and let cool.
3. In a large bowl combine the quinoa and vegetable mixture. Drizzle with lemon juice, extra virgin olive oil and broth. Add chopped cilantro and toss well. Serve at room temperature.
Recipe: Christopher Dwyer, CEC, ACE, AAC, chef/owner, CCI Culinary Consulting, Minneapolis. Photo: Indian Harvest Specialtifoods, Inc.
