Quinoa with Tomatoes, Olives, and Capers


1/2 cup vegetable broth

1/2 tsp crushed red pepper flakes

3 cloves garlic

3 cups chopped tomatoes, seeded

1/2 cup kalamata olives, pitted and sliced

4 servings cooked quinoa

2 tbsp capers, drained

2/3 cup parmesan cheese

1/4 cup fresh basil, chopped



Cook 4 servings of quinoa according to package. In a separate large pan add broth, red pepper flakes, garlic and tomatoes. Cook covered for 3 minutes. Add cooked quinoa, capers and parmesan cheese to pan and stir. Put on plates and top with fresh basil.