Oh Quinoa! Let me count the ways I love you! You are gluten and grain free! You are so versatile! My kids love you! You are so filling! You pack a punch with your complete protein and amino acid party! I really can't get enough of you!
This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget! Eat it on it's own, stuff it in a burrito, pile it on a salad. Your life will be forever changed by this humble dish.
Red Rainbow Quinoa
2 Cups Water
1 Cup Quinoa (Red, White, Yellow or a combination of all three)
1 Tablespoon Bragg's Liquid Aminos
1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )
Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water. Strain and add to a medium sized pot along with 2 cups water. Turn on heat and bring to a boil. Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.
If you are making your own Pico De Gallo, make that now while Quinoa is cooking. Turn off heat and remove lid. Add Braggs to Quinoa with fluff with a fork. Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately. Store unused portion in refrigerator in a tightly sealed glass vessel. Can be reheated later, eaten cold or at room temperature. Makes about 1 Quart or 4 Cups.