RCI-RC.006.0120.001
Spanish Quinoa
This recipe comes from Eden Organic Foods.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- (14.5 ounces) can diced tomatoes with green chilies1 unit
- 1 tablespoon
- garlic3 clovesminced
- Onion1 mediumdiced
- 1 unit
- quinoa1/2 cupwashed and drained
- green bell pepper1 unitdiced
- 1 unit
- 1 teaspoon
- 1 teaspoon
Method
1
Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and diced onion, stirring frequently until softened and fragrant, about 3 minutes.
2
Add diced green bell pepper to the skillet and cook for another 2 minutes, stirring occasionally.
3
Stir in chili powder and cumin, coating the vegetables evenly and toasting the spices for about 30 seconds until fragrant.
4
Pour in the washed and drained quinoa, stirring constantly for 1-2 minutes to lightly toast it in the spiced oil.
5
Add the can of diced tomatoes with green chilies (including liquid) and the water to the skillet, stirring well to combine.
6
Season with sea salt to taste, then bring the mixture to a boil over medium-high heat.
7
Reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
15 minutes
8
Remove from heat and let stand covered for 5 minutes to allow the quinoa to finish cooking and the flavors to meld.
9
Fluff the quinoa gently with a fork and adjust seasoning with additional salt or chili powder as desired before serving.