Spanish Quinoa

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



Drain tomatoes and reserve juice. Heat oil and saute garlic and onions until translucent. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid. Add the liquid to the sauteed garlic and onions; bring to a boil. Stir in the quinoa, pepper, and salt. Cover and cook for 15 minutes or until the liquid is absorbed. Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

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