Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014.
Red quinoa has more texture than white and has a nuttier flavour.
Servings: 4
Ready Time: 20 minutes
Ingredients
1 tbsp butter
3/4 cup finely chopped onions
1 1/2 tsp chopped garlic
Pinch cayenne
1 1/2 cup red quinoa, rinsed well
3 cups chicken stock or water
To finish
1 1/2 tbsp butter
Salt
Method
Heat butter in pot or sauté pan on medium heat. Add onions and sauté for 3 minutes, add garlic and cayenne and sauté 1 minute longer. Onions should be softened. Stir in quinoa. Add stock and bring to boil.
Reduce heat and cover. Simmer for 12 to 14 minutes or until al dente. Drain if needed. Stir in butter and salt before serving.