Yield: 6 servings

Ingredients:

• 1 lb. quinoa (2 cup)
• 5 cup water or vegetable stock, warm (over a cup)
• ½ lemongrass bunch, sliced in 3 pieces (optional)
• 1 tbsp. canola oil
• ½ yellow medium onion, small dice
• 2 garlic cloves, crushed
• ½ cups peas and carrot, small dice
• ½ red bell pepper, small dice
• ½ yellow pepper, small dice
• 10 tri-color tomatoes, halves
• 2 tbsp. extra-virgin olive oil
• lemon juice (1 lemon)
• 2 ounces balsamic white vinegar
• Salt and pepper to taste
• parsley, finely chopped for garnish

Preparation:

1. Boil water with lemongrass.
2. Add oil in a pan to medium heat. Add onion. Cook for 1-2 minutes. Then add garlic.
3. Cook for a few minutes, stir and add the quinoa. Cook for 2-3 minutes so the quinoa absorbs the aroma.
4. Add hot water. Stir.
5. Add salt to taste. Let stand. Cover for 10 minutes.
6. Add carrots and peas.
7. When quinoa is cooked, add peppers and tomatoes.
8. Finish by mixing olive oil, lemon juice and balsamic and add to quinoa.
9. Salt and pepper to taste.
10. Add garnish.