Soak 2 oz. sundried tomatoes in water for 30 min.

 

Boil 2 cups water and add 1 heaping cup quinoa.
Cook for 15 min.

 

Meanwhile, Saute:

   2 T. oil
   chopped sundried tomatoes
   3 cloves garlic

 

 

Combine and add to above:

 1/2 T. salt

    1/4 T. cayenne
      juice of 1/2-1 lemon

        1/2 tsp. basil
            15 kalamata olives or a small jar of capers plus juice (Barbara's favorite)

 

Optional:

 

   a bunch broccoli
    8 oz. tuna
     grated romano cheese
       smidge of cumin

 

 

Adjust seasonings.