RECIPE ~ Colourful Quinoa

My apologies for not posting photos, but visualize these ingredients and trust me that it's a delightful side-dish, warm or cold!

1 cup quinoa, rinsed
1 heaping Tbsp currants
sea salt
1/2 tomato, diced small
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 tsp butter (use olive oil for a dairy free recipe)
juice of half a lemon
2 Tbsp slivered almonds

Place quinoa in a small pot and add 1 1/2 cups of water, the currants, and a pinch of sea salt. Bring to a boil, lower to simmer and cook covered for 20 minutes.

Meanwhile, chop the tomato and herbs. Set aside. In a dry pan, lightly toast the slivered almonds, then set aside.

When quinoa is done, fluff with a fork and stir in butter. Transfer to a large serving bowl and add tomato and herbs. Squeeze the lemon juice over all, add another sprinkle of sea salt, and toss together. Garnish with almonds (can also use raw walnut pieces).

Serves 3.