Description
This quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup uncooked quinoa
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- 2 ½ cups water
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
Instructions
- Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa
- onion
- garlic
- and green pepper. Cook and stir 5 to 10 minutes until the onion is tender
- and the quinoa has lightly toasted. Stir in the tomato sauce and water
- then season with the chili powder
- garlic powder
- and cumin. Bring to a boil
- then reduce heat to medium-low
- cover
- and simmer until the quinoa is tender
- and the liquid is absorbed
- about 30 minutes. Stir the quinoa occasionally as it cooks.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8