Instructions: Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside.

Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened.

Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper.

Serves
4.

(this ancient Peruvian grain has a nutty, almost sweet flavour that really needs no accent but is excellent with tomatoes and shallots).

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