Spanish Quinoa

Vino Girl's Note:

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 (14 ½ ounce) can diced tomatoes with green chilies
• 1 tablespoon olive oil
• 1 medium onion , diced
• water
• 1 garlic clove , minced
• ½ 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.

Reviews

[DebaRooRoo]

I really enjoyed this dish! At first I doubted it could be so good since it was so simple .. but it was! The quiona was incredibly flavorful and it had a slight kick but not too spicy at all. I used butter instead of oil, doubled the garlic, and toasted the quiona. It was my main dish so it served two!

[swissms]

Excellent! A great substitute for Spanish rice. I removed the garlic and onions from the skillet after sauteing and then toasted the quinoa in the same pan. Once the quinoa was toasted I added the garlic and onions back into the skillet and then proceeded with the directions. I did omit the salt. I served it with Healthier Mexican Chicken Casserole . Thank you for the recipe!

[run for your life]

Very good and easy. I added a bit of fresh cilantro at the end as well since I had some on hand. I also didn't use quite a whole teaspoon of chili or cumin... it seemed like a lot.