Quinoa Crunch Tomato Soup

1 cup Quinoa grain

1 tsp salt

28 oz. can whole tomatoes in puree

2 tbsp canola oil

1 1/2 cups chopped white onion

2 garlic cloves minced

1/2 tsp freshly ground pepper

1/4 tsp sugar

2 cups chicken broth

1/2 tsp pesto sauce per serving

basil leaf garnish

Method: In a large heavy saucepan heat the canola oil over medium heat. Stir in onions and garlic, pepper and sugar and sauté 5 to 6 minutes until onions are tender. Stir in pureed tomatoes and broth. Increase heat and bring to a boil, then reduce heat and simmer uncovered stirring occasionally for 15 minutes and then add cooked Quinoa.

Audrie Graham, a member of the Canadian Celiac Society in Victoria, indicated she finds the commercial pesto sauce she adds just before serving works just as well as homemade sauce.

Quinoa adds texture and crunch that contrasts with the pesto sauce. Serves 6.

Approximate nutritional analysis per serving: Calories 169, Protein 5 gm, Carbohydrates 16 gm, Fat 9 gm, Cholesterol 2 mg, Sodium 394 mg, Saturated Fat 2 gm.