Spanish Quinoa Recipe

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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