Quinoa is a terrific ingredient and an excellent source of protein, so give it a try.
1 Tbsp OLIVE OIL
1 ½ cups QUINOA
½ cup RED ONION (minced, separated)
3-5 cloves GARLIC (finely chopped)
½ large RED BELL PEPPER (minced, separated)
1 14 oz can DICED TOMATO (reserve juice)
1 15 oz can KIDNEY BEANS (drained, rinsed)
1 tsp CUMIN powder
1 tsp CHILI powder
2 cups WATER, including drained tomato liquid
½ cup CILANTRO (fresh, chopped)
1 small CUCUMBER (diced, peeled if waxed)
1 AVOCADO (seeded, peeled, diced)
1/3 cup LIME JUICE (freshly squeezed)
SALT and PEPPER to taste
Drain the tomato liquid into a measuring cup. Add enough water to equal 2 cups.
Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of the red pepper. [Rest of the onion and red pepper will be added raw at the end.]
Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture. Bring to a boil. Reduce to medium low and cook 15 minutes – most liquid is gone and quinoa is tender.
Turn off the flame and let sit for about 10 minutes, until all water is absorbed and quinoa is warm, not hot.
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