For a few years quinoa was trending. Seemed like everyone jumped on that trend and created some tasty dishes using quinoa. I was one of them!
Quinoa instead of rice?
Don’t knock it until you try it I always say! Like many food bloggers, I experimented with all kinds of quinoa and adapted some Mexican recipes. Enchiladas? Yes! Quinoa bowls? Yes! Quinoa in my salad? Mmmm!!
- 2 tablespoons grapeseed or olive oil
- 1/3 cup onion diced
- 1 serrano pepper left whole
- 1/3 cup red bell pepper diced
- 2 cloves garlic sliced
- 2 roma tomatoes roughly chopped
- 1/4 cup tomato sauce
- 1 1/2 cups water or low sodium chicken broth
- 1 tomato/chicken flavored bouillon cube optional
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- Salt to taste
- 1 cup uncooked quinoa
- 2 tablespoons lemon or lime fresh juice
- 1 tbsp cilantro chopped
- Preheat the oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.
- On the back burner add the 1 1/2 cups of water with crumbled bouillon cube. Heat to medium and cook just until bouillon has dissolved. Stir as needed.
- Add the tomatoes, tomato sauce and garlic to the blender. Season lightly with salt and pepper and puree until smooth. Pour into pot and cook for 4 minutes. Stir as needed.
- Add the warm broth, cumin, pepper and salt if needed. Bring up to a boil.
- Add quinoa, reduce heat and cover. Cook for 13-18 minutes or until broth has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork. Mix in lime juice and cilantro.