1 C. quinoa
8 sun-dried tomatoes (not oil-packed), diced
2 shallots, minced
1 clove garlic, minced
2 C. stock or water
Pinch of cayenne pepper
2 T. chopped fresh parsley
Freshly ground black pepper

Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat a little stock in a nonstick saucepan over med. heat. Add tomatoes, shallots and garlic and sauté for 3-5 minutes, 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 minutes, or until liquid is absorbed. Let sit for 5 minutes, and fluff grains with a fork to separate. Stir in fresh parsley and season with pepper.