Mexican Quinoa
You can make this Mexican quinoa recipe as mild or as spicy as you like. Quinoa is gluten free and has a mild taste. It takes well to flavors that you add to it, so it's great for hot or cold salads with veggies.
Ingredients
- 1 cup quinoa
- 2 cups chicken stock, vegetable stock or water
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 1 red pepper, or green yellow or orange , chopped
- 2 chili peppers, hot or to your taste, chopped
- 10 cherry tomatoes, sliced into quarters
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper, or to your taste
- oil, for frying
- 1/2 cup cilantro, chopped
Instructions
- To cook the quinoa, rinse it first in a strainer (see notes below). Place it in a pot and add 2 cups of water or broth. Cover the pot, bring the mixture to a boil, then lower the temperature to low and let it sit for 15 to 20 minutes, until all of the water has been absorbed.
- Meanwhile, heat about 2 teaspoons of oil in a frying pan to medium heat. Put the onion and garlic in the pan and saute for a few minutes to soften. Add the chopped carrots, bell peppers, hot chili peppers, cumin and cayenne pepper to the pan. Stir together well and cook for about 10 minutes.
- Add the sliced cherry tomatoes and chopped cilantro before serving. Stir to combine into the quinoa.
Nutrition
Calories: 240kcalCarbohydrates: 40gProtein: 10gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 193mgPotassium: 642mgFiber: 5gSugar: 6gVitamin A: 3957IUVitamin C: 52mgCalcium: 51mgIron: 3mg
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