Yes, it looks strange , but I love it!! I used the Inca Red Quinoa. It is pronounced Keen-wa--it is an ancient grain and contains more "high quality protein than any other grain. The National Academy of Sciences calls it 'one of the best sources of protein in the vegetable kingdom". "Quinoa stands alone as a complete protein grain. It provides all the essential amino acids in a balanced pattern close to the ideal set by the United Nations Food and Agriculture Organization. Plus it contains no gluten. I like the red quinoa best!
1 cup red quinoa
2 cups water.
Bring to boil and then reduce to simmer , cover and cook until all water is absorbed (about 15 minutes).
Meanwhile--sautee an onion. Add 14 1/2 oz of cut up canned tomatoes (I used organic). Add as much creole seasoning as you like. When the Quinoa is finished add to the tomato mixture --taste to see if you want more of the creole seasoning--yum!!
oops this was supposed to be on the recipe blog--now I will have to copy and paste?