- 1 cup quinoa, rinsed and drained
- 2 cups cold water
- 1 teaspoon salt
- ½ cup olive oil
- 1 celery rib, diced
- 1 small onion, finely minced
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 1 small tomato, seeded and chopped
- 2 cups fresh mixed olives, chopped (use your favorites)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 teaspoons red pepper flakes
- Sliced lemons for garnish
- Toast points, crackers or crostini
Combine quinoa, cold water and salt in a saucepan and bring to a boil. Reduce heat to medium-low, place a cover on the saucepan and cook until the liquid is fully absorbed, about 15–20 minutes.
Fluff quinoa with a fork gently and fold in celery, onion, garlic and olive oil. Add salt and pepper to taste. Move to a nice bowl.
In another bowl, combine chopped olives, tomato, parsley and red pepper flakes and top the quinoa with this mixture. Garnish with lemons and serve with your chosen dipper.
About this recipe
Reprinted with permission from Coronado Cooks: Historically/Modern, edited by Sharon Frye.