Start off with one very dirty Martini, two might be excessive, but not outrageously so.
Prepare your quinoa with an adequate amount of chicken stock, a pinch or two of salt, zest of a lemon and juice from same lemon. I’m thinking a clove or two of garlic would be good, but this recipe hasn’t been in the family all that long and I did start off with a second Martini.
Dice up a couple Roma tomatoes, chop a couple sticks of fresh celery; use the most tender, tasty stems from the center of the stalk, and mix tomatoes and celery into the still hot, cooked quinoa.
Oh my gosh. Too good not to share.