Quinoa with Sundried Tomatoes

Speaking of trying new things, ever heard of quinoa (pronouced keen-wah or kee-NOH-uh)? It's actually pretty good. Quinoa is a whole grain that is high in protein. You can buy it in the bulk section at HEB. I think 1 cup is a little over $1. (You can also buy it in the rice isle at HEB for about the same unit price.) Here's a yummy recipe Catherine pointed me to in the Eat-Clean diet cookbook.

Ingredients
1 tsp extra virgin olive oil
8 sundried tomatoes, not packed in oil
2 minced shallots
1 clove garlic, minced
2 cups low sodium, low-fat chicken or vegetable stock
1 cup dry quinoa grains
Pinch cayenne pepper
2 Tbsp fresh chopped cilantro
1 tsp sea salt
Fresh ground black pepper

Directions
1. Place quinoa in a fine mesh sieve. Rinse well under lukewarm running water for about 1 minute. Set aside. (You must remember to rinse quinoa grains well before cooking to remove the bitter saponin covering. Rinse until the water runs clear.)

2. Heat oil in large sauce pan. Add tomatoes, shallots, and garlic. Saute for 3 to 5 minutes or until shallots are softened. Add stock or water and bring to a boil. Stir in quinoa grains and cayenne pepper. Return to a boil. Reduce heat and simmer for 30 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with fork to separate grains. Stir in seasonings.