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.
1/4teaspoonground cayenne pepper, or to your taste
oil, for frying
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.