Red Quinoa with \
1 cup quinoa
5-6 sun dried tomatoes, marinated in balsamic vinegar
2 cloves garlic, chopped
1 teaspoon (approx) of rosemary, crumbled
4 slices Yves non-GMO soy bacon, chopped
2 tablespoon olive oil
vegan margarine, sea salt and fresh black pepper to taste
Cook red quinoa according to package directions.
Chop 5 or 6 sun dried tomatoes that have been marinating in balsamic vinegar for at least 2 hours. Sauté softened, chopped tomatoes, the chopped soy bacon, 2 cloves garlic, and 1 teaspoon rosemary in 2 tablespoon olive or other oil for 5 min.
Add to cooked quinoa. Stir all together and season with vegan margarine, sea salt and fresh ground pepper.
This is a beautiful dish with 3 shades of dark red ingredients. Garnish with black olives and lemon wedges for maximum effect.