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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 tablespoon olive oil |
1 medium onion, diced |
water |
1 garlic clove, minced |
1/2 cup quinoa, washed and drained |
1 teaspoon chili powder |
1 teaspoon cumin |
Directions:
1. Drain tomatoes and reserve juice.
2. Heat oil and saute garlic and onions until translucent.
3. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
4. Add the liquid to the sauteed garlic and onions; bring to a boil.
5. Stir in the quinoa, pepper, and salt.
6. Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
7. Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.
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