Prep 5 mins
Cook 15 mins
I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade tomato soup I had in the fridge. This recipe is open to many interpretations and additions. I encourage you to experiment. A can of rinsed and drained black beans or garbanzos would be nice, or some chopped fresh cilantro or tomatoes too. Also a 14 oz can of diced tomatoes can be uses in place of the tomato sauce plus water. One note: the Southwest seasoning I use is by Pampered Chef, but you can easily substitute cajun seasoning, or a mix of garlic poweder, onion powder, oregano, and paprika
- 14.79 ml olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4.92 ml southwest seasoning (Pampered Chef)
- 177.44 ml tomato sauce
- 78.07 ml water
- 118.29 ml quinoa, washed and drained
- salt and pepper, to taste
- 113.39 g can diced green chilies
- 4.92 ml chili powder
- 4.92 ml cumin
- Heat oil in a saute pan and saute garlic and onions until translucent.
- Shake in about 1 tsp Southwest Seasoning and stir to coat.
- Add diced green peppers and stir to coat, saute about a minute.
- Toss in the rinsed quinoa to toast along with the chopped veggies.
- Add the tomato sauce plus the water and bring to a boil.
- Add pepper and salt to taste.
- Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
- Stir in green chillies, chili powder, and cumin.
- Cook another 2-4 minutes until hot.
Great recipe, I never know what to do with quinoa! I used the can of diced tomatoes and did add a bit of water too. Added some canned corn into the mixture as well. Thanks for posting this healthy and yummy dish!
This was soooo good! I used 1/2 cup of medium salsa instead of the green peppers and chilis, and I put black beans and diced avocado in it. Amazing!