Prep 10 mins
Cook 25 mins
This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1⁄2 cup quinoa, washed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 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.
- Reduce to simmer, 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.
This is my first time having Quinoa, and lad I chose this one. Served with Sea Scallops With Sauce Meuniere and loved it. I also followed Quinoa-Toasted prior to making it. Was really easy and loved the flavor of the cumin in it, with just the right bite from the chili powder.
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!
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!