Mexican Quinoa (Gluten Free)

1 Tbsp cooking oil
1 large onion, diced
1 small green pepper, diced
2 ribs celery, diced
2 garlic clove, minced
1 cup uncooked quinoa
1 1/2 cup chicken or vegetable stock
1 can (15 oz) diced tomatoes
1 jalapeno or serrano chili, seeded and chopped
1/8 tsp red pepper flakes
2 Tbsp chopped fresh cilantro

Put large pot over medium heat, add oil, onion, green pepper, and celery. Cook until veggies are just tender.

Add the garlic and cook for 1 more minute.

Add the quinoa, stock, diced tomatoes, and chopped chili pepper, bring to a boil, reduce heat to low, cover pot and cook for 12 to 15 minutes, until the quinoa is tender and liquid is absorbed.

Add the red pepper flakes and cilantro, stir, fluff with a fork, and serve hot.

Courtesy of http://www.atlanta-restaurants.org