Recipes

3 cups uncooked quinua
8 cups water to boil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/2 cup of carrots, cubed
1 cup roma tomatoes, chopped
1 T. fresh Italian parsley, finely chopped
olive oil
salt and pepper

Preparation time about 30 minutes.
Wash the quinua in a bowl with cold water, carefully changing the water a couple of times until it is clear.
Next, put the quinua and 8 cups water into a pot, stir and bring to a boil (medium heat) for about 25 minutes. When it’s ready, drain well and set aside.
While that’s happening, you can chop the vegetables and get ready for the next step.
Heat the oil in a large nonstick pan and sauté the onion, add the carrots, bell pepper, celery and cook until they are soft, stirring often.
Then add the tomatoes, salt and pepper to taste, stir for another 2 minutes, Add four cups of the cooked quinua to the vegetable mixture, fold gently, so it all comes together. Lastly, toss the chopped parsley on top, and serve right away.
The leftover quinua can be served the next day with milk and fresh fruit as a breakfast cereal. Enjoy!